| 低度白酒货架期稳定性研究 |
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| 引用本文： | 沈才洪,张宿义,卢中明,林天学. 低度白酒货架期稳定性研究[J]. 酿酒科技, 2007, 0(8): 76-77 |
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| 作者姓名： | 沈才洪 张宿义 卢中明 林天学 |
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| 作者单位： | 泸州老窖股份有限公司,四川,泸州,646000;泸州老窖股份有限公司,四川,泸州,646000;泸州老窖股份有限公司,四川,泸州,646000;泸州老窖股份有限公司,四川,泸州,646000 |
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| 摘 要： | 通过对低度白酒货架期的抽样分析和质量追踪,得出低度酒在货架期中,存在质量不稳定的现象,理化指标主要表现为"酸增酯减",感官上表现为酸味增加.质量档次高的酒较低档次酒稳定.
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| 关 键 词： | 低度白酒 货架期 稳定性 质量 |
| 文章编号： | 1001-9286（2007）08-0076-02 |
| 修稿时间： | 2007-07-16 |
Study on the Stability of Low-alcohol Liquors in Shelf Life |
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| SHEN Cai-hong,ZHANG Su-yi,LU Zhong-ming,LIN Tian-xue. Study on the Stability of Low-alcohol Liquors in Shelf Life[J]. Liquor-making Science & Technology, 2007, 0(8): 76-77 |
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| Authors: | SHEN Cai-hong ZHANG Su-yi LU Zhong-ming LIN Tian-xue |
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| Affiliation: | Luzhou Laojiao Co.Ltd., Luzhou, Sichuan 646000, China |
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| Abstract: | It was found that the quality of low-alcohol liquor was unstable (manifesting as "acids content increased and esters content decreased" and sour taste) through sampling analysis and quality tracing of the products in shelf life. Compared with low-grade liquor product, high-grade liquor product had higher stability. |
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| Keywords: | low-alcohol liquor shelf period stability quality |
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