摘要
通过毛细管柱气相色谱法对酒尾和低质基酒的微量成分进行分析,并与优质白酒对比分析。结果表明,酒尾和低质基酒的成分与优质白酒有明显差异,酒尾与低质基酒的微量物质成分也有很大差异,为酒尾与低质基酒的综合利用提供了依据。
The trace components of tailing liquor and low-quality base liquor of Nong-flavor Daqu were analyzed by capillary column gas chromatography. Then the analytical results were compared with that of high-quality Nong-flavor Daqu. And it was revealed that there was significant difference in both trace components and liquor compositions between tailing liquor/low-quality base liquor and high quality liquor, which provided useful reference for the comprehensive utilization of tailing liquor and low-quality base liquor.
出处
《酿酒科技》
北大核心
2013年第4期95-98,119,共5页
Liquor-Making Science & Technology
基金
宜宾市科技重点项目(项目编号:2010SF034)
关键词
浓香型大曲酒
酒尾
低质基酒
微量成分
气相色谱
Nong-flavor Daqu liquor
tailing liquor
low-quality base liquor
trace components
capillary column gas chromatography
