| 紫薯用于酿造中国浓香型白酒的分析 |
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| 引用本文： | 廖建民,黄钢,姚万春.紫薯用于酿造中国浓香型白酒的分析[J].中国酿造,2012(11):153-154. |
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| 作者姓名： | 廖建民 黄钢 姚万春 |
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| 作者单位： | [1]四川省农业科学院水稻高粱研究所,四川泸州646000 [2]四川省农业科学院,成都610066 [3]四川德阳禾山科技有限公司,四川德阳618000 |
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| 基金项目： | 基金项目：四川省科技支撑计划资助项目（2012NZ0016） |
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| 摘 要： | 探索了在中国浓香型白酒工艺上,选用富含花青素的紫薯与多粮粉作原料对比酿酒;结果表明基础酒的感观质量和气相色谱指标有明显的变化,尤其是酮类化合物有显著增加。
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| 关 键 词： | 紫薯 花青素 浓香型白酒 酮类化合物 |
Analysis of purple sweet potato was used to brewing Luzhou-flavor liquor in China |
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| LIAO Jianmin,HUANG Gang,YAO Wanchun.Analysis of purple sweet potato was used to brewing Luzhou-flavor liquor in China[J].China Brewing,2012(11):153-154. |
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| Authors: | LIAO Jianmin HUANG Gang YAO Wanchun |
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| Affiliation: | 1. Rice and Sorghum Research Institute, Sichuan Agricultural Sciences ,Luzhou, Sichuan 646000, China; 2. Sichuan Agricultural Sciences, Chengdu, Sichuan 610066, China 3. Sichuan Deyang Heshan Science＆ Tectmology Co.Ltd., Deyang, Sichuan 61800, China) |
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| Abstract: | Purple sweet potato which had rich anthocyanin and multiple-grains were compared to used as raw materials to brewing Luzhou-flavor liquor in China. The results showed that there were obvious changes in the quality of wine tasting, and the base liquor from purple sweet potato had more content of ketone compounds by analyzed with gas chromatography method. |
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| Keywords: | purple sweet potato anthocyanin Luzhou-flavor liquor ketone compounds |
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