低度浓香型白酒水解的原因及应对措施  

The Reason of Low Alcohol Luzhou Flavor Liquor Hydrolysis and its Countermeasures

作　　者：张书田[1] 

机构地区：[1]邯郸丛台酒业股份有限公司,河北邯郸056002

出　　处：《酿酒》2010年第6期25-27,共3页Liquor Making

摘　　要：低度浓香型白酒需求量日渐扩大,是各个酿酒企业必争的市场份额。但是,生产中遇到的成品酒"水解"和"货架期变化"等问题,也成为影响其销售和质量的瓶颈,为破解这一难题,从低度浓香型白酒的物理和化学变化入手,探讨分析应对措施。with the increasing demand of low alcohol Luzhou flavor liquor,liquor making companies are struggling for the market share of such kind of liquor.However,the problems of the product hydrolysis and the changes of shelf life during production become the bottleneck of sale and quality control.In order to overcome these difficulties,this article discussed the corresponding measures from the points of physical and chemical changes of lowalcohol Luzhou flavor liquor.

关 键 词：低度白酒 水解现象 应对措施 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]