摘要
以国内外不同类型白兰地为对象,系统地分析了白兰地的pH值、单宁、色度、总酚、非酒精挥发物总量、多酚类物质以及香气成分等;在此基础上探讨了上述成分与酒龄之间的关系;同时建立了白兰地酒龄判定的方法。
The age is one of the primary measures for evaluating the quality of brandy. The article studied the pH, tannin, color, total phenol, TNA （the total of non alcohol volatilization）, polyphenols and aroma of domestic and overseas brandies which aged at different years. The results demonstrated the relations between the ingredients and the ages, and established a way of identifying age of brandy.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第3期137-140,共4页
Food and Fermentation Industries
关键词
白兰地
成分
酒龄
判定
brandy,ingredient, age of brandy,identify
