| 浅述酸、酯、醇等成分对白酒的影响 |
| |
| 引用本文： | 贾巧唤,任石苟.浅述酸、酯、醇等成分对白酒的影响[J].食品工程,2008(4):12-13. |
| |
| 作者姓名： | 贾巧唤 任石苟 |
| |
| 作者单位： | 1. 山西杏花村汾酒集团白玉酒厂,汾阳,032100
2. 山西综合职业技术学院轻工分院,太原,030031 |
| |
| 摘 要： | 简要叙述了白酒中酸类、酯类和醇类在白酒呈香显味中的作用，并分析了主要呈香物质对白酒风味的影响，从而对白酒的勾兑起指导作用。
|
| 关 键 词： | 香味 风格 酸 酯 醇 |
Influence of acids content,esters content,alcohols content on chinese liquor |
| |
| JIA Qiao-huan,REN Shi-gou.Influence of acids content,esters content,alcohols content on chinese liquor[J].Food Engineering,2008(4):12-13. |
| |
| Authors: | JIA Qiao-huan REN Shi-gou |
| |
| Affiliation: | JIA Qiao-huan1 REN Shi-gou2(1Baiyu Winery Factory,Shanxi Xinghuacun Fen Liquor Group Co.,Ltd.,Fenyang 032100,China)(2Light Industry School,Shanxi General Vocational Technical College,Taiyuan 030013,China) |
| |
| Abstract: | This review summarized the functions of the aromatic composition of acids content,esters content,al-cohols content in Chinese spirits,analysed the influence of aromatic composition on Chinese spirits.This can be applied in liquor blending of liquor making. |
| |
| Keywords: | aromatic composition flavor acid ester liquor |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
