摘要
通过对白云边浓酱兼香型4种白酒产品的多个样酒进行理化和色谱分析,结合感官品评,分析净化过滤处理对白酒酒体的影响。研究发现净化过滤后对酒体影响较大的酸、酯的成分都有不同程度的损失,酯比酸损失大,对酒体的醇和度和后味等风味有一定影响。本研究结果能够为前期的酒体设计提供参考。
Through physiochemical and chromatographic analysis of the samples of four kinds of Baiyunbian Jianxiang Baijiu, and coupled with sensory evaluation, the effects of the purification treatment on liquor body were investigated. The results suggested that,after the purification, there was loss of acids and esters to different degrees, ester loss was much more than acid loss, and such loss would deteriorate liquor aroma and liquor aftertaste. The study could provide useful reference for liquor body design.
作者
金钧
许广英
肖伟
张环
JIN Jun;XU Guangying;XIAO Wei;ZHANG Huan(Baiyunbian Distillery Co. Ltd., Songzi, Hubei 434200, China)
出处
《酿酒科技》
2019年第7期62-64,共3页
Liquor-Making Science & Technology
关键词
浓酱兼香型白酒
净化处理
微量成分
Jianxiang Baijiu
purification treatment
trace components
