摘要
通过对西凤酒新老车间所产酒的口感理化指标比较,窖泥成分分析,乙酸乙酯、己酸乙酯形成机理探讨,对新车间窖泥进行技术改造,使新车间所产酒基本达到老车间所产酒的口感、理化指标,其微量成分及量比关系协调,提高了新车间所产酒质量。
In order to increase liquor yield in new workshop and make liquor produced in new workshop the same quality as that produced in old workshop, sensory indexes and physiochemical indexes of liquor produced in old workshop and in new workshop were compared, pit mud components in old workshop and in new workshop were analyzed, and the formation mechanism of ethyl acetate and ethyl caproate was studied.Then through summary of the above data and research achievements, technical innovation of pits mud in new workshop had been carried out eventually. （Tran. by YUE Yang）
出处
《酿酒科技》
2011年第2期71-73,共3页
Liquor-Making Science & Technology
关键词
西凤酒
新老车间
质量
措施
Xifeng liquor
new ＆ old workshop
quality
measures
