摘要
研究了不同等级、不同酒度的浓香型白酒贮存过程中酸酯含量的变化,并对数据进行分析,总结其内在规律:随着贮存时间的延长,伴随着总酸含量的增加和总酯含量的减少。贮存过程中,总酸的增加量和总酯减少量在数字上呈现出一定的倍数关系,酸酯含量的增减处于一个动态平衡。
The change in acids and esters content during the storage period of Nongxiang Baijiu of different alcohol content/different quality grade was investigated.The data were collected and the inherent rules were analyzed and summed up as follows:with the extension of storage time,acids content increased and esters content decreased,the increase amount of total acids presented a multiplier relationship with the decrease amount of total esters,and acids increase and esters decrease kept in a dynamic balance.
作者
李冰川
张强
王开国
唐昆
曾勇
LI Bingchuan;ZHANG Qiang;WANG Kaiguo;TANG kun;ZENG Yong(Jiannanchun Group Co. Ltd., Mianzhu, Sichuan 618200, China)
出处
《酿酒科技》
2018年第12期92-96,共5页
Liquor-Making Science & Technology
关键词
浓香型白酒
酸酯
贮存期
动态平衡
Nongxiang Baijiu
acids and esters
storage period
dynamic balance
