摘要
研究了白兰地酒中铁离子水解对酯酸平衡的影响。试验结果表明 ,在Fe含量微量超标、酸度偏低的情况下 ,适当提高白兰地的酸度 ,可抑制Fe3 +水解对酯酸平衡的破坏 ,防止沉淀生成 ,增强白兰地的稳定性。
The effects of ferric ion hydrolysis on the balance of acid and ester in brandy were investigated in this paper. The test outcome suggested that when ferric ion content exceeded the standard and the acidity was comparatively low, appropriate increasement of brandy acidity could effectively restrain the disturbance of Fe3+ hydrolysis to the balance of acid and ester, avoid occurence of precipitation, and strengthen brandy stability.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第6期55-56,共2页
Liquor-Making Science & Technology
关键词
白兰地
铁离子
水解
酯酸平衡
brandy
ferric ion
hydrolysis
balance of acid and ester