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作 者:胡名志
机构地区:[1]贵州青酒厂,贵州镇远557702
出 处:《酿酒科技》2006年第3期121-121,123,共2页Liquor-Making Science & Technology
摘 要:与传统贮存相比,地洞贮存白酒室温在18-24℃之间,受季节气温影响小,酒中硫化氢等杂味物质得到有效挥发,香味成分、有益成分得到保留,酒中的醇、酸、醛、酯等的氧化、酯化以及缔合反应得以自然平缓进行。白酒体系处于一种平衡状态,平衡常数K似一定值,白酒保持了相对稳定的“静态”,实现了酿酒与自然、饮酒与人的和谐统一。Compared with traditional liquor storage, liquor storage in cave has the following advantages: the room temperature at between 18 -24 ℃ and temperature hardly influenced by season changes; the unclean flavors such as hydrogen sulfide etc. could evaporate efficiently and the flavoring substances and the beneficial substances maintained; the oxidation, esterification, and association reaction of alcohols, acids, aldehyde and esters in liquor took place naturally and the liquor system remained in an equilibrium state (no change of equilibrium constant K and liquor kept relatively stable static state), which realized the harmonious integration of liquor production, nature and drinking. (Tran. by YUE Yang)
分 类 号:TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]
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