| 浅谈浓香型白酒贮存及利用 |
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| 引用本文： | 宋瑞滨,孙琪,梁成彬. 浅谈浓香型白酒贮存及利用[J]. 酿酒科技, 2002, 0(3): 43-44 |
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| 作者姓名： | 宋瑞滨 孙琪 梁成彬 |
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| 作者单位： | 山东兰陵美酒股份有限公司,山东苍山277731 |
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| 摘 要： | 新蒸馏出的酒由于低沸点的微量成分含量较多。而使酒体辛辣、暴糙，经过一定的贮存期后，各微量成分经过复杂的物理化学变化，口感变得绵柔、醇和，使酒质改善。适当合理的贮存是成品酒勾兑的基本要素和质量提高的必要条件。
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| 关 键 词： | 浓香型白酒 贮存 理化学 应用 物理变化 化学变化 酒质 |
| 文章编号： | 1001-9286(2002)03-0043-02 |
| 修稿时间： | 2002-01-10 |
Discussion on Storage of Luzhou-flavor Liquor and Its Application |
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| SONG Rui-bin,SUN Qi and LIANG Cheng-bin. Discussion on Storage of Luzhou-flavor Liquor and Its Application[J]. Liquor-making Science & Technology, 2002, 0(3): 43-44 |
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| Authors: | SONG Rui-bin SUN Qi LIANG Cheng-bin |
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| Abstract: | The comparatively higher contents of low boiling point trace components in newly distilled liquor will make the liquor itself rough and pungent. Howerver, the liquor quality can be improved to pure and mild taste after a certain storage period for complex physical and chemical changes of all the trace components. Therefore, adequate and rational storage is a fundamental factor for product liquor blending and a prerequisite to liquor quality improvement. (Tran.by YUE Yang) |
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| Keywords: | liquor storage change application |
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