摘要
通过对浓香型白酒货架期的抽样分析,结果表明,高度酒在贮存过程中比较稳定,低度酒在贮存过程中不稳定,主要表现为“酸增酯减”。高档酒较低档酒稳定。
Through random samples analysis of the stability of luzhou-flavor liquors in the selling period,we concluded that the high-al-cohol liquor was stable in the storage but the low-alcohol liquor was unstable.It's mainly indicated that acids increase and esters de-crease.The quality liquor is more stable than the common liquor.
出处
《酿酒科技》
2002年第5期33-34,共2页
Liquor-Making Science & Technology
关键词
浓香型白酒
货架期
稳定性
质量
贮存
luzhou-flavor liquor
selling period
stability
quality
