辐射酒风味及化学成份的变化

VARIATIONS OF FLAVOUR AND CHEMICAL COMPOSITION OF YELLOW RICE WINE BY IRRADIATION

本文阐述了用适宜剂量辐照新工艺、传统工艺黄酒的风味及化学成份的变化。通过感官品评和常规化学指标测定表明:辐照新工艺酒的风味在贮藏期中的变化随着贮藏期的延长而迅速提高,未经辐照酒提高缓慢;传统工艺辐照酒的风味提高比新工艺酒迟;