| 浓郁型(多粮)风味特征形成的因素 |
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| 引用本文： | 徐占成,张新兰,徐姿静,姜维军. 浓郁型(多粮)风味特征形成的因素[J]. 酿酒科技, 2003, 0(4): 46-49 |
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| 作者姓名： | 徐占成 张新兰 徐姿静 姜维军 |
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| 作者单位： | 四川剑南春集团有限责任公司,四川,绵竹,618200 |
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| 摘 要： | 不同品牌的浓香型白酒有各自的特点，各酒种间的酯类物质的构成、微量香味成分的构成，存在着明显差异。由于在醛类、酮类、酸类物类构成上的差异，就形成了各自的特点。要形成一个独特的风味特征，需具备4个关键因素：原料、窖池、发酵剂、独特的生产工艺。(丹妮)
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| 关 键 词： | 浓香型白酒 多粮型 风味特征 技术要素 |
| 文章编号： | 1001-9286(2003)04-0046-04 |
| 修稿时间： | 2003-03-25 |
Factors of the Formation of Mellow Flavor of Liquor by Multiple Grains |
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| XU Zhan-cheng,ZHANG Xin-lan and XU Zi-jing et al.. Factors of the Formation of Mellow Flavor of Liquor by Multiple Grains[J]. Liquor-making Science & Technology, 2003, 0(4): 46-49 |
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| Authors: | XU Zhan-cheng ZHANG Xin-lan XU Zi-jing et al. |
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| Abstract: | Luzhou-flavo r liquors of different brands has their individual properties and evident differ ence existed in the composition of ester components and the trace flavoring comp onents.Due to the difference in the composition of aldehydes,ketones and acids ,the individual properties were eventually formed.Four key factors are necess arily required for the formation of a specific flavor:materials,fermentation p its;ferment and specific production technology.(Tran.by YUE Yang) |
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| Keywords: | Luzhou-flavor liquor multiple grains flavour flavor characteristics tech nical points |
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