影响浓香型白酒总酸总酯变化的主要因素  

Main Factors Affecting the Changes of Total Acids and Esters in Luzhou-Flavor Liquor

作　　者：李东军 马伯荣 胡兴美 孙千秋 杨璕 丁晶 赵国威 LI Dongjun;MA Borong;HU Xingmei;SUN Qianqiu;YANG Xun;YU Jing;ZHAO Guogan

机构地区：[1]中粮黑龙江酿酒有限公司,黑龙江肇东151100

出　　处：《酿酒》2021年第3期130-131,共2页Liquor Making

摘　　要：浓香型固态法白酒添加比例不同的白酒,浓香型固态法白酒相同比例添加勾兑酒精度不同的白酒,货架期浓香型白酒酒质的变化。通过对酒质的理化分析及感官品评进行评价。结果表明固态法白酒添加比例大及酒精度高更有利于酒质的稳定。Luzhou-flavor solid-state liquor is added with different proportions of liquor, and Luzhou-flavor solid-state liquor is added with the same proportion to blend liquor with different alcoholicity, and the change of liquor quality of Luzhou-flavor liquor during shelf life. The wine quality was evaluated by physical and chemical analysis and sensory evaluation. The results showed that the large proportion and high alcohol content of solid-state liquor were more conducive to the stability of liquor quality.

关 键 词：浓香型白酒 勾兑酒精度 理化分析 感官品评 

分 类 号：TS262.31[轻工技术与工程—发酵工程]