摘要
低度白酒产品的贮存期稳定性是产品质量的一个关键性指标,通过试验对比分析,初步探讨了不同生产方式(固态法、调香白酒)的低度瓶装白酒在相同贮存期内主要香味物质的变化规律。以32度、38度产品为试验对象,研究了总酸、总酯、有机酸、酯类等香味物质成分的贮存期变化情况。
The storage stability of low-alcohol liquor products is a key index of product quality.Through comparative analysis of experiment,the change law of main aroma substances of low-alcohol liquor bottles with different production methods(solid-state flavoring liquor)in the same storage period was preliminatively discussed Storage period changes of esters and other aromatic substances.
作者
周显政
刘春艳
来安贵
ZHOU Xianzheng;LIU Chunyan;LAI Angui(Shandong Jingzhi BaiJiu Co.,Ltd.,Anqiu 262119,Shandong,China)
出处
《酿酒》
CAS
2024年第5期87-89,共3页
Liquor Making
关键词
低度
固态法白酒
调香白酒
贮存期
生产方式
A low degree
Solid liquor
Flavoring liquor
Storage period
Mode of production
