摘要
低度浓香型白酒需求量日渐扩大,是各个酿酒企业必争的市场份额。但是,生产中遇到的成品酒"水解"和"货架期变化"等问题,也成为影响其销售和质量的瓶颈,为破解这一难题,从低度浓香型白酒的物理和化学变化入手,探讨分析应对措施。
with the increasing demand of low alcohol Luzhou flavor liquor,liquor making companies are struggling for the market share of such kind of liquor.However,the problems of the product hydrolysis and the changes of shelf life during production become the bottleneck of sale and quality control.In order to overcome these difficulties,this article discussed the corresponding measures from the points of physical and chemical changes of lowalcohol Luzhou flavor liquor.
出处
《酿酒》
CAS
2010年第6期25-27,共3页
Liquor Making
关键词
低度白酒
水解现象
应对措施
low alcohol liquor
hydrolysis
countermeasures
