摘要
通过对各香型白酒色谱骨架成分和微量成分的分析、总结 ,为调酒液的生产提供了充分的理论基础 ,并对生产中应注意的问题进行了重点阐述。
The analysis of and summary on chromatogram skeleton components and trace components of different kinds of liquors have provided production of liquor-blending liquid sufficient theoretical knowledge. Some noticeable problems in production are also introduced in this paper. (Tran by.YUE Yang)
出处
《酿酒科技》
2001年第6期93-94,92,共3页
Liquor-Making Science & Technology
关键词
白酒
调酒液
理论基础
应用
生产
liquor
liquor-blending liquid
theory
application
