不同品种的特香型白酒香味成分含量的差异性研究  

Difference in the Content of Flavoring Components of Different Kinds of Texiang Baijiu

作　　者：徐柏田 林培[1] 黎清华[1] 蔡珊[1] 熊秋萍[1] 姜清萍[1] 彭思妮 何信[1] 孙琪[1] 罗莉[1] XU Baitian LIN Pei LI Qinghua CAI Shan XIONG Qiuping JIANG Qingping PENG Sini HE Xin SUN Qi LUO Li(Site Liquor Co. Ltd., Zhangshu, Jiangxi 331200, China)

机构地区：[1]江西四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2017年第3期60-64,共5页Liquor-Making Science & Technology

摘　　要：通过对不同品种的特香型白酒的理化指标、色谱骨架情况进行系统研究分析,明确了不同品种特香型白酒的理化特征。结果表明,不同档次的特香型白酒理化特征有很大的差异性,同一档次的不同酒体的色谱骨架成分呈现出不同的比例特征。Through the analysis of the physiochemical indexes and chromatographic skeleton components of different kinds of Texiang Baijiu, the physiochemical features of different kinds of Texiang Baijiu were explored. The results suggested that, there was great difference in physio- chemical features of Texiang Baijiu of different quality grade, and there was some difference in the ratio of chromatographic skeleton compo- nents of Baijiu of the same quality grade but of different liquor body.

关 键 词：档次 理化指标 色谱骨架成分 香味成分 差异性 白酒 

分 类 号：TS262.3[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]