中低度瓶装白酒贮存期的变化  

Changes of Moderate and Low-alcohol Bottled Liquor During Storage

作　　者：李大和[1] 

机构地区：[1]四川省食品发酵工业研究设计院,成都温江611130

出　　处：《酿酒》2017年第1期6-17,共12页Liquor Making

摘　　要：通过大量的研究发现,中低度的瓶装白酒贮存中酸升酯降,是必然规律。低度白酒经较长时间贮存后其理化指标检测难以符合国标,虽然近年生产企业采取很多措施,但仍难彻底解决,应引起标准制定部门的重视。A large number of studies have showed that the increase of acids and decrease of esters of moderate and low-alcohol bottled liquor during storage is the inevitable rule. After a long period of storage, physical and chemical indexes of low alcohol liquor are difficult to meet the national standard. Although many measures have been taken by manufacturers in recent years, it is still difficult to solve the problem completely and should be taken seriously by the standard-setting department.

关 键 词：贮存期变化 白酒 中低度 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.48[轻工技术与工程—食品科学与工程]