| 浓香型低度白酒在贮存期酒质稳定的研究 |
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| 引用本文： | 宋瑞滨. 浓香型低度白酒在贮存期酒质稳定的研究[J]. 酿酒科技, 2004, 0(6): 53-54 |
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| 作者姓名： | 宋瑞滨 |
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| 作者单位： | 山东兰陵美酒股份有限公司,山东,苍山,277731 |
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| 摘 要： | 浓香型低度白酒随着贮存时间的延长，酒体变淡，味变寡，影响酒体质量。可通过增加酒体中微量成分的绝色对含量、高醇浓度勾调、添加大分子酸酯类物质、添加金属离子等措施改善低度白酒的酒体质量。(小雨)
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| 关 键 词： | 浓香型白酒 低度白酒 贮存期 酒质稳定 |
| 文章编号： | 1001-9286(2004)06-0053-02 |
| 修稿时间： | 2004-07-22 |
Quality Stability of Luzhou-flavor Low-alcohol Liquor During Storage |
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| SONG Rui-bin. Quality Stability of Luzhou-flavor Low-alcohol Liquor During Storage[J]. Liquor-making Science & Technology, 2004, 0(6): 53-54 |
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| Authors: | SONG Rui-bin |
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| Abstract: | Luzhou-flavor low-alcohol liquor would gradually become tasteless with the extension of storage time. In view of the problem, the techniques of increasing absolute content of microconstituents in liquor body, blending with high-alcohol liquor, and adding macromolecular acid substances and ester substances or metal irons etc. were applied to improve liquor quality. (Tran. by YUE Yang) |
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| Keywords: | Luzhou-flavor liquor low-alcohol liquor storage liquor quality stability |
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