摘要
在传统浓香型白酒生产企业,感官检验是重要的检验手段之一。感官检验应用广泛,贯穿于制曲、酿酒生产、包装、勾兑贮存等工序,具有经济、速度快、成本低的优点。质量特性指标的判定需要感官检验和理化指标的结合,感官检验有待不断总结、提高。
Organoleptic examination is one of the important examination measures in enterprises producing traditional Luzhou-flavor liquor. It is used widely in the production procedures covering starter-making, liquor-making, packing, blending and storage etc, and it has the advantages including economical, rapid and low cost. The final determination of liquor quality indexes is based upon the integration of organoleptic examination and physiochemical indexes measurement. However. organoleptic examination still looks forward to further oerfect and improvement.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第3期71-72,74,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
生产
感官检验
Luzhou-flavor liquor
production process
organoleptic examination
