摘要
将传统清香型白酒生产工艺的堆积时间缩短到6 h,对试验所得大二米查酒体与对照进行对比分析。通过对试验的对数出酒率、感官品评、总酸总酯含量、主要色谱骨架成分含量与传统工艺的对比来评价该工艺条件的改变对传统工艺的影响。结果表明,该工艺条件的改变主要对酒体的色谱骨架成分有显著影响。
The time of traditional stacking technology was shortened to 6 hours. The conventional physical and chemical indexes, sensory evaluation and chromatographic spectrum structure components of new brewed light flavor Baijiu were compared with the traditional brewing,and the influence of the changes of technological conditions on the light flavor Baijiu brewing was determined. The results showed that the change of the brewing process had a significant effect on the chromatographic spectrum structure components of the light flavor Baijiu.
作者
史斌斌
耿添霈
王军燕
刘帅
张天瑞
SHI Binbin;GENG Tianpei;WANG Junyan;LIU shuai;ZHANG Tianrui(Shanxi Xinghuacun Fen Wine Factory Co.,Ltd.,Fenyang 032205,Shanxi,China)
出处
《酿酒》
CAS
2022年第6期117-120,共4页
Liquor Making
关键词
清香型白酒
感官品评
色谱骨架成分
light flavor Baijiu
sensory evaluation
chromatographic spectrum structure components
