摘要
通过对清香白酒微量香味成分分子间相互作用与酒体的诸多变化行为的关系的研究,找出了降度清香白酒在贮存过程中香味成份随着酒度的变化规律;同时对不同的加浆用水作了系统的研究;为稳定和提高低度白酒质量提供了可靠的理论依据。
The principle of flavor component changes with the alcohol concentrations during low alcohol Fen-flavor liquor storage is discovered through the investigation of molecular interactions between the micro flavor components as well as various behaviors of liquor body. Besides, the systemic researc.h on water used for syrup addition is carried out. These provide a reliable theoretical basis on stabilizing and improving the quality of low alcohol liquor.
出处
《酿酒》
CAS
2008年第3期22-26,共5页
Liquor Making
关键词
低度白酒
质量稳定性
low alcohol liquor, quality stability
