摘要
对西凤酒圆窖前后各工艺期(立窖、破窖、顶窖、插窖、挑窖)所产新酒从微量成分的含量方面进行了特征分析及口感评定,找出了各特殊期所产白酒的微量成分含量特点、消长规律及酒体风格上的个性特点。结果表明,因各特殊工艺期生产工艺条件等因素的不同,各工艺期所产新酒有很大区别,各有特点,个性很鲜明,在微量成分的含量上呈现出此消彼长的趋势,在口感上表现出很鲜明的个性。
The contem characteristics and change rules of microconstituents coment of the newly-produced Feng-type liquor in different technical period before and after pit entry were revealed and liquor body styles in different special technical periods were studied through liquor tasting and index analysis. The results suggested that the liquor in different technical periods had its individual features and presented different liquor taste due to the change of technical conditions. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第9期49-51,54,共4页
Liquor-Making Science & Technology
关键词
凤型白酒
特殊工艺期
微量成分
特征
Feng-type liquor
special technical period
microconstituents
characteristeics
