木薯酒中的主要化学成份及其对酒质的影响

The Principal Chemical Composition of the Cassava Spirits and Their Effect on the Quality

通过气相色谱—质谱联合仪对木薯酒成份的分析， 讨论了木薯酒产生异味的原因， 并提出改善木薯酒质量的措施．

The principal chemical composition of the cassava spirits have been analysed by gas chromatography mass spetrometry.The reason why the cassava spirits has the peculiar smell is to be illustrated. The methods of how to improve its quality have developed.