摘要
通过跟踪汾酒蒸馏时各个时间点的原酒,应用GC-MS检测各馏分中的物质成分含量,分析了汾酒主要呈香呈味物质的馏出规律,为汾酒发酵工艺、蒸馏工艺的改进与完善提供了相应的数据资料。
The law of fragrant flavor substances variation was discovered by distillation analysis at each time point during distillation of raw Fen liquor using GC-MS. The corresponding data were provided for the improvement and perfection of fermentation and distillation processes of Fen liquor.
出处
《酿酒》
CAS
2014年第1期29-33,共5页
Liquor Making
关键词
汾酒
蒸馏
馏分
主要物质
Fen liquor
distillation
main substance
