浅谈低度白酒存储过程的变化

Study on the Changing of Low-alcohol Liquors in the Storage Process

本文主要通过对不同档次低度白酒的货架期质量的变化情况,进行定期追踪检验、品评,发现其中的一些变化情况,以便进行酒体设计,确保产品质量。发现在存储过程中总酯逐步下降、总酸增加;低档酒的质量明显下降,高档酒质量较稳定。

This article studied the changing of low-alcohol liquor in shelf life with sensory evaluation, physico- chemical analysis and gas chromatography analysis. The results show that The main change of the Liquor was acids increased while esters decreased. It also indicated the quality liquor of low-grade deteriorated significantly, and the high-grade liquor has a more stable quality. This research can helps to the design Liquor body to improve the qual- ity of low-alcohol liquor.