摘要
通过对低度白酒货架期的抽样分析和质量追踪,得出低度酒在货架期中,存在质量不稳定的现象,理化指标主要表现为"酸增酯减",感官上表现为酸味增加。质量档次高的酒较低档次酒稳定。
It was found that the quality of low-alcohol liquor was unstable （manifesting as ＂acids content increased and esters content decreased＂ and sour taste） through sampling analysis and quality tracing of the products in shelf life. Compared with low-grade liquor product, high-grade liquor product had higher stability. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第8期76-77,共2页
Liquor-Making Science & Technology
关键词
低度白酒
货架期
稳定性
质量
low-alcohol liquor
shelf period
stability
quality
