低度瓶装固态法、调香白酒贮存期的变化  

Variation of Storage Period of Liquor Flavoured by Solid Liquor in Low Alcohol Bottle

作　　者：周显政 刘春艳 来安贵 ZHOU Xianzheng;LIU Chunyan;LAI Angui(Shandong Jingzhi BaiJiu Co.,Ltd.,Anqiu 262119,Shandong,China)

机构地区：[1]山东景芝白酒有限公司,山东安丘262119

出　　处：《酿酒》2024年第5期87-89,共3页Liquor Making

摘　　要：低度白酒产品的贮存期稳定性是产品质量的一个关键性指标,通过试验对比分析,初步探讨了不同生产方式(固态法、调香白酒)的低度瓶装白酒在相同贮存期内主要香味物质的变化规律。以32度、38度产品为试验对象,研究了总酸、总酯、有机酸、酯类等香味物质成分的贮存期变化情况。The storage stability of low-alcohol liquor products is a key index of product quality.Through comparative analysis of experiment,the change law of main aroma substances of low-alcohol liquor bottles with different production methods(solid-state flavoring liquor)in the same storage period was preliminatively discussed Storage period changes of esters and other aromatic substances.

关 键 词：低度 固态法白酒 调香白酒 贮存期 生产方式 

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] TS201.2