摘要
从分散体系分类及其特性为出发点 ,阐明了中国白酒是由大小在纳米范围内的胶粒而形成的胶体溶液(简称溶胶) ;详细论述了中国白酒形成溶胶的机理及其物理特性 ;揭示了提高及控制白酒质量的原理与方法。
Based on the dispersive systems and properties of collosol, liquor could be regarded as colloid solution composed by colloidal particles with their diameters measured within millimicron. In this paper, the formation mechanism of collosol in liquors was illustrated and the physical properties of collosol were introduced. Besides, the approaches to and theories of improving and controlling liquor quality were also presented.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第2期27-30,共4页
Liquor-Making Science & Technology
