摘要
基础研究的突破,白酒货架期不稳定的原因已渐明晰:白酒是胶体溶液。白酒胶体溶液是动态的稳定体系,它的形成需要一个过程,保证稳定状态需要一定条件。酒内富余氧的存在是白酒水解的物质基础。基础研究的成果推动了应用技术创新发展,酒体稳定加速器为解决白酒货架期水解问题提供了全新技术装备。
The reasons of unstable quality of low-alcohol liquor in shelf period are revealed through long-term research： liquor is colloidal solution, such solution is a dynamic stable system and its formation is in need of enough time and certain conditions are required to keep its stable status, and the existence of margin oxygen is the material base for liquor hydrolysis. The use of new technical apparatus such as liquor body stabilizing accelerator could settle the problem of liquor hydrolysis in shelfperiod.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第8期125-126,共2页
Liquor-Making Science & Technology
关键词
低度白酒
货架期
水解机理
low-alcohol liquor
shelf period
hydrolysis mechanism
