兼香口子窖酒超常温品评方法的探索  

Investigation of Super Ambient Temperature Evaluation of Mixed Flavor Kozijiao Liquor

作　　者：张国强[1] 

机构地区：[1]安徽口子酒业股份有限公司,安徽淮北235034

出　　处：《酿酒》2011年第3期23-25,共3页Liquor Making

摘　　要：呈香呈味物质有着不同的沸点和阈值,因而在不同温度下,对白酒的香味贡献是不一样的,做为白酒我们强调的是口感和风味的整体性,笔者在对白酒风味做了一些基础性研究后发现,温度的变化在白酒风味的影响因素中占有着极为重要的地位。the aroma and flavor substances have different boiling points and thresholds,and therefore have different contributions to the liquor smell at different temperatures.As the integrity of liquor taste and flavor is emphasized,it was found that the change of temperature played a very important role in liquor flavor evaluation based on the results of several basic researches.

关 键 词：温度 白酒风味 超常温品评 感官 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]