摘要
利用色谱分析技术,对浓香型白酒蒸馏过程各段次理化指标的变化规律进行研究,结合感官品评,探讨并总结了一套摘酒并坛方法,实践表明,此方法对提升原酒品质有一定的应用价值。
The change rules of physiochemical indexes of Nongxiang base liquor in distilling process were investigated by using chromatographic analysis combined with sensory evaluation. A set of methods for segmental collection of base liquor was summed up. The practice suggested that such method was of application value in improving the quality of base liquor.
出处
《酿酒科技》
2017年第1期55-58,共4页
Liquor-Making Science & Technology
关键词
浓香型白酒
摘酒工艺
色谱分析
理化指标
感官品评
Nongxiang Baijiu
collection technique
chromatographic analysis
physiochemical index
sensory evaluation
