摘要
应用核磁共振(NMR)分析技术分析不同工艺香型白酒和食用酒精勾兑白酒。结果表明,不同工艺香型白酒和食用酒精勾兑白酒的甲基峰和亚甲基峰、弱峰数、强峰数存在一定差异,反映了不同工艺条件下白酒的微观结构存在差别。
Liquor of different flavor type and liquor blended with edible alcohol were analyzed by nuclear magnetic resonance （NMR）. The results indicated that there was certain difference in methyl peaks, methylene peaks, weak peak number, and strong peak number for liquor produced by different techniques, which could reflect the existed difference in microcosmic structure of liquor by diffement production techniques.
出处
《酿酒科技》
2009年第2期112-114,共3页
Liquor-Making Science & Technology
基金
科技部十一五科技攻关"优势传统白酒
黄酒类制造业关键技术与应用"
项目编号:2007BAK36B02
关键词
白酒
生产工艺
核磁共振
分析方法
liquor
production techniques
nuclear magnetic resonance （NMR）
analytic methods
