摘要
介绍了影响白酒产品质量最常出现的杂味之一"苦味"的来源,并对尽可能消除苦味对酒质影响的措施进行了综述。
The original of the ＂bitter taste＂, the intermixed taste that affects the quality of the liquor, and the measures to eliminate its influ ence on liquor quality to the greatest extent are reviewed.
出处
《酿酒》
CAS
2007年第4期43-44,共2页
Liquor Making
关键词
白酒
原料
辅料
苦味
蒸馏
勾兑
调味
工艺
措施
liquor, material, auxiliary materials, bitter taste, distillation, blending, flavor adjustment, technology, measures
