酿造用水的品质与调味品的风味

Quality of water used for brewing and condimenl flavour

概述了酿造调味品用水的品质对发酵过程的影响,以实际为例介绍了发酵过程中水的品质对生物活性的影响,直接促进或阻碍着有效成分的生成、口感及呈香等风味物质的生成。建议调味品生产企业在提高调味品质量和风味的同时,要把水资源的品质放在重要位置考虑。

This article summarizes the influence of the quality of water resource on the fermentation process.And it introduces the influence of water quality in fermentation process on biological activity by giving practical instances.The water quality promotes or hampers directly the creating of the effective components,the sense of taste,the aromas and the other flavor substances.The article also suggests that the seasoning enterprise should put the quality of water resource in a very important place while improving the quality of seasoning and flavor.