| 白酒香型与香味成分探究 |
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| 引用本文： | 邵长军,李刚,李亮,张坤. 白酒香型与香味成分探究[J]. 酿酒科技, 2005, 0(8): 92-93 |
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| 作者姓名： | 邵长军 李刚 李亮 张坤 |
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| 作者单位： | 1. 山东蒙山酿酒有限公司,山东,蒙阴,276200
2. 蒙阴县质量技术监督局,山东,蒙阴,276200 |
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| 摘 要： | 不同的酿酒工艺决定了不同香型白酒的独特香味成分。5种香型酒中酸含量最高的是酱香型、药香型酒，清香型酒酸含量最低；酯含量最高的是浓香型酒，最低的是米香型酒；醇类含量最高的是药香型酒，最低的是清香型酒；羰基化合物含量最高的是酱香型酒，最低的是米香型酒。（陶然）
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| 关 键 词： | 白酒 香型 生产工艺 香味成分 |
| 文章编号： | 1001-9286(2005)08-0092-02 |
| 收稿时间： | 2005-02-13 |
| 修稿时间： | 2005-02-13 |
Investigation on Liquor Flavor Types and Flavoring Components |
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| SHAO Chang-jun,LI Gang,LI Liang,ZHANG Kun. Investigation on Liquor Flavor Types and Flavoring Components[J]. Liquor-making Science & Technology, 2005, 0(8): 92-93 |
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| Authors: | SHAO Chang-jun LI Gang LI Liang ZHANG Kun |
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| Abstract: | The special flavoring component of liquors of different flavor types are determined by corresponding liquor-making techniques.Among all the liquors of five flavoring types,acids contents in Maotai-flavor liquors and Medicinal-flavor liquors are the highest and in Fen-flavor liquors the lowest.Esters content in Luzhou-flavor liquors is the highest and in Rice-flavor liquors the lowest.Alcohols content in Medicinal-flavor liquors is the highest and in Fen-flavor liquor the lowest.Carbonyl compounds content in Maotai-flavor liquors is the highest and in Rice-flavor liquors the lowest.(Tran.by YUE Yang) |
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| Keywords: | liquor flavor types production technology flavoring components |
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