| 白酒中糠醛含量与香型之间关系的研究 |
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| 引用本文： | 许汉英. 白酒中糠醛含量与香型之间关系的研究[J]. 酿酒, 2002, 29(5): 37-39 |
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| 作者姓名： | 许汉英 |
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| 作者单位： | 吉林出入境检验检疫局,吉林,长春,130062 |
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| 摘 要： | 测定了数十种白酒中的糠醛含量，通过对这些实验数据及白酒生产工艺的分析，认为糠醛含量与白酒香型之间存在一定的关系，而且与发酵时间及发酵温度呈正相关。同时从糠醛产生化学机制方面，从酿酒工艺如发酵时间、发酵温度及原辅料等方面阐述了白酒中糠醛的产生和糠醛含量与白酒香型之间存在这种关系的原因。
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| 关 键 词： | 白酒 糠醛含量 香型 相关性 |
| 文章编号： | 1002-8110(2002)05-0037-03 |
| 修稿时间： | 2002-03-15 |
Study on relativity between furfural content and fragrance style of Chinese liquor |
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| XU Hany-ing. Study on relativity between furfural content and fragrance style of Chinese liquor[J]. Liquor Making, 2002, 29(5): 37-39 |
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| Authors: | XU Hany-ing |
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| Abstract: | A number of Chinese liquor has been analysed by determination of furfural content in this work.Through the analyse of furfural content and liquor producing technics,it was believed that there is some relationship between the fragrance style of liquor and furfural content and the furfural content has positive relativity with the ferment time and temperature.The chemical mechanism of furfural producing and the cause of making the relationship between the fragrance style and furfural content has been also discussed in this paper. |
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| Keywords: | Chinese liquor Furfural content Fragrance style |
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