摘要
对加饭黄酒的机械化大罐发酵过程进行了跟踪取样,采用了毛细管气相色谱并结合自动静态顶空进样技术,对其发酵过程中的挥发性香气成分的变化进行了检测。发现了香气成分中部分醇类、酯类、醛类和酸类各自特殊的变化过程和变化趋势。
The fermentation process of rice-adding yellow rice wine in big mechanized pots was detected. The change of volatile flavoring compositions in the fermentation was investigated by static headspace sampling technique coupled with GC. The results indicated that the change process and the change trend of alcohol, acid, aldehyde and ester compounds were different.
出处
《酿酒科技》
北大核心
2007年第12期60-61,64,共3页
Liquor-Making Science & Technology
关键词
黄酒
香气成分
发酵
静态顶空
yellow rice wine
flavoring compositions
fermentation
static headspace
