凤型酒蒸馏过程中各香味物质的馏出规律

Distilled Regulations of Various Flavour Components of Xifeng-flavuor Liquor During Distillation

在白酒蒸馏过程中,按不同的时间段,分段摘酒,取样分析各微量成分的含量,分析寻找规律。从而为量质取酒、去杂留香、提高酒质、改进蒸馏工艺提供了科学依据和操作要领。

Liquor were abstracted in different time slot during distillation and samples were taken to analyze the contents of the trace elements. Eventually,common regulations were obtained which could offer scientific evidence and essentials of operation for abstracting liquor according to its quality,discarding the impurity and keeping the fragrances,improving the quality of liquor,and innovating the technologies of distillation.(Tran.by YUE Yang)