摘要
对酒样进行降度后贮存,同时跟踪检测酒样中各成分的变化情况,探索创新过滤工艺。
Nong-flavor base liquor was stored after alcohol-reducing and the change of liquor body during the storage was investigated to privide useful reference for the improvement of filtration techniques.
出处
《酿酒科技》
北大核心
2013年第1期54-57,共4页
Liquor-Making Science & Technology
关键词
降度
贮存
时间
金属离子
香味物质
alcohol-reducing
storage
time
metal ion
flavoring materials
