摘要
美拉德反应存在于各类白酒的发酵过程中,其产物对不同香型白酒的呈香呈味都起着或多或少的增强、修饰作用,它可以通过强化发酵而获得提高。美拉德产物在酸性介质中成盐后具有很好的水溶性和较低的阈值,在改善低度白酒的混浊、味淡、延长货架期等方面具有积极的作用。
Maillard reaction is common in various liquor fermentation processes. The substances of maillard reaction enhance or modify the fra gTanee and taste of different style liquors to some extent. The reaction substances form salts in the acidic medium with good solubility and low threshold value. They have positive effect on solving the turbidity and thin taste problem of low alcoholic liquor, and also help to extend the self life of the liquor.
出处
《酿酒》
CAS
2008年第1期34-36,共3页
Liquor Making
关键词
美拉德反应产物
低度酒
maillard reaction, low alcoholic liqour
