汾酒中香味成分蒸馏效率的研究  

Research on the Distillation Efficiency of Flavor Ingredients in Fen Liquor

作　　者：甄攀 

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205

出　　处：《酿酒》2015年第5期38-40,共3页Liquor Making

摘　　要：通过对汾酒蒸馏前后酒醅、原酒、酒尾和丢糟中各类香味成分含量的分析,发现了汾酒中主要微量香味成分蒸馏效率,为后续研究提供了数据支撑。Based on the content analysis of various kinds of flavor ingredients in the fermented grains before and after distillation, in original liquor, in tailing liquor and in distilled grains, the distillation efficiency of major trace flavor elements in Fen liquor was obtained, which provided data support for future study.

关 键 词：汾酒 香味成分 蒸馏 效率 

分 类 号：TS262.32[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]