| 一种独特的低度酒老熟工艺 |
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| 引用本文： | 叶盛权,张琴.一种独特的低度酒老熟工艺[J].食品科技,2006,31(2):76-78. |
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| 作者姓名： | 叶盛权 张琴 |
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| 作者单位： | 1. 广东海洋大学工程学院,湛江,524005
2. 湛江机电学校,湛江,524094 |
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| 基金项目： | 广东海洋大学校科研和教改项目;广东海洋大学校科研和教改项目 |
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| 摘 要： | 研究了高压均质处理对低度白酒品质的影响,结果表明:高压均质处理能改善低度白酒香气的稳定性、组织和醇厚,最佳的均质条件为压力35MPa、流量800L/h,此时得到的产品具有较好的风味和品质。
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| 关 键 词： | 高压均质 低度白酒 品质 |
| 文章编号： | 1005-9989(2006)02-0076-03 |
| 修稿时间： | 2005年8月14日 |
A unique technology for ageing facilities on low degree wine |
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| YE Sheng-quan,ZHANG Qin.A unique technology for ageing facilities on low degree wine[J].Food Science and Technology,2006,31(2):76-78. |
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| Authors: | YE Sheng-quan ZHANG Qin |
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| Abstract: | The effects of the high pressure homogenize treatment on quality of the wine had been studied. The results showed that the treatment could improve the stability of flavor, texture and mellow. The optimum homogenized parameters have been acquired: the optimum pressure 35MPa and flow 800L/h. Under these conditions the wine has shown good flavor and quality. |
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| Keywords: | high pressure homogenize low degree wine quality |
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