摘要
白酒主要由水、乙醇及其他呈香呈味物质构成,98%～99%为乙醇水溶液,1%～2%为微量香味成分,微量成分对白酒的风味起着决定性作用。白酒的贮存与老熟、不同香型之间的融合,可改变酒体中各种香味物质的平衡性,使酒体趋于协调平衡,酒体变得柔和,提高酒体的风味质量。
Liquor is mainly composed of water, ethanol （ethanol solution accounts for 98 %-99 % ） and aroma-producing substances and flavor-producing substances （1%-2 %）, and microconstituents play a dicisive role in liquor flavor. Liquor storage and aging and the integration of different flavors may change the balance among flavoring compositions in liquor body and subsequently make soft and harmonious liquor body and improve the flavor quality of liquor body.
出处
《酿酒科技》
2010年第5期78-81,共4页
Liquor-Making Science & Technology
关键词
白酒
微量成分
风味
技术
liquor
microconstituents
flavor
technique
