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。
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.
出处
《中国酿造》
CAS
2012年第11期153-154,共2页
China Brewing
基金
四川省科技支撑计划资助项目(2012NZ0016)
关键词
紫薯
花青素
浓香型白酒
酮类化合物
purple sweet potato
anthocyanin
Luzhou-flavor liquor
ketone compounds
