摘要
采用常规理化检测方法,对不同产地固态发酵酱香型基础酒的总酸、总酯、酒精度及挥发性微量香味成分进行分离测定、对比分析。
The conventional acidification test was used to separate and determine the total acid, total ester, alcohol content and volatile trace aroma components of solid-state fermented sauce-based base wines from different producing areas.
作者
李研科
杜丽平
肖冬光
王国明
尹翠娟
任长成
Li Yanke;Du Liping;Xiao Dongguang;Wang Guoming;Yin Cuijuan;Ren Changcheng(Tianjin University of Science & Technology, Tianjin 300457, China;Chengde Summer Resort Group Co.,Ltd., Chengde 067500, China)
出处
《现代食品》
2019年第10期159-163,共5页
Modern Food
关键词
理化检测
微量成分
对比分析
Physical and chemical testing
Microconstituents
Comparative analysis
