白酒中糠醛含量与香型之间关系的研究  

Study on relativity between furfural content and fragrance style of Chinese liquor

作　　者：许汉英[1] 

机构地区：[1]吉林出入境检验检疫局,吉林长春130062

出　　处：《酿酒》2002年第5期37-39,共3页Liquor Making

摘　　要：测定了数十种白酒中的糠醛含量 ,通过对这些实验数据及白酒生产工艺的分析 ,认为糠醛含量与白酒香型之间存在一定的关系 ,而且与发酵时间及发酵温度呈正相关。同时从糠醛产生化学机制方面 ,从酿酒工艺如发酵时间。A number of Chinese liquor has been analysed by determination of furfural content in this work.Through the analyse of furfural content and liquor producing technics,it was believed that there is some relationship between the fragrance style of liquor and furfural content and the furfural content has positive relativity with the ferment time and temperature.The chemical mechanism of furfural producing and the cause of making the relationship between the fragrance style and furfural content has been also discussed in this paper.

关 键 词：白酒 糠醛含量 香型 相关性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]