浓香型基酒降度后贮存过程中酒体的变化研究  

Study on the Change of Liquor Body during the Storage of Nong-flavor Base Liquor after Alcohol-reducing

作　　者：王飞[1] 张宿义[1,2] 周健[1] 郑伟[2] 刘世龙[2] 宋艳[2] 李云辉[2] 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2013年第1期54-57,共4页Liquor-Making Science & Technology

摘　　要：对酒样进行降度后贮存,同时跟踪检测酒样中各成分的变化情况,探索创新过滤工艺。Nong-flavor base liquor was stored after alcohol-reducing and the change of liquor body during the storage was investigated to privide useful reference for the improvement of filtration techniques.

关 键 词：降度 贮存 时间 金属离子 香味物质 

分 类 号：TS262.31[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]