摘要
通过GC-MS分析技术,研究了环境温度与汾酒酒体间的关系,发现随着环境温度的升高,导致酿造出酒率下降,酒体总酸、总酯、各种微量成分发生规律性的变化,并由此可知,汾酒优质高产的发酵环境温度应不超过22℃。
The relationship between ambient temperature and Fen liquor body was investigate by GC-MS. It was found that with the increase of ambient temperature, the liquor yield decreased, and total acids, total esters, and a variety of trace elements changed regularly. It can be deduced that the ambient temperature in fermentation for high yield and high quality of Fen liquor should not exceed 22℃.
出处
《酿酒》
CAS
2015年第4期57-59,共3页
Liquor Making
关键词
汾酒
环境温度
微量成分
Fen liquor, ambient temperature
trace elements
