浓香型白酒蒸馏尾水中香味物质的分离与应用  

Separation & Application of Flavoring Substances in Distilling Tail Water of Luzhou-flavor Liquor

作　　者：庄名扬[1] 

机构地区：[1]中国科学院成都生物研究所,四川成都610041

出　　处：《酿酒科技》2008年第6期99-100,共2页Liquor-Making Science & Technology

摘　　要：介绍浓香型白酒蒸馏尾水中油状的香味物质分离方法、香味物质的名称及相对含量,以此油状物制成调味酒,应用于酒体勾调,达到丰产丰收,可提高产品质量、降低生产成本。The separation methods of oily flavoring substances from tail water of Luzhou-flavor liquor were introduced. The name and the relative content of oily flavoring substances were also introduced. Such oily substances could be used to produce blending liquor and further used in liquor body blending, which could improve liquor quality and decrease liquor production cost. （Tran. by YUE Yang）

关 键 词：白酒 尾水 油状物 香味物质 应用方法 

分 类 号：TS261[轻工技术与工程—发酵工程]