摘要
研究了橡木桶陈酿白兰地的机理,阐明了桶板自然风干三年的作用,提出了白兰地陈酿质量的控制指标,为工艺设计奠定了基础.
The mechanism of aging of brandy in oak barrels is studied and the technological process based on air dry oak board in three years is explained. The guality index of aged brandy are given.
出处
《烟台师范学院学报(自然科学版)》
1997年第3期200-205,共6页
Yantai Teachers University journal(Natural Science Edition)