摘要
该文主要综述了白兰地的感官品质、香气成分及品质的影响因素,指出了白兰地的感官品质包括外观、香气和口感三个方面,重点阐述香气成分对白兰地品质起到的关键作用,同时提出产地、葡萄品种、原酒发酵工艺、蒸馏的设备及方法和陈酿方式是影响白兰地品质的重要因素,为今后白兰地品质的研究提供一定的参考。
The influencing factors of sensory quality, aroma compounds and quality of brandy were summarized. The review pointed out that the sensory quality of brandy including its appearance, aroma and mouthfeel, and the key role of aroma components on the quality of brandy was emphasized, and it put forward that the origin, grape variety, fermentation technology of base wine, equipment and method of distillation, and aging modes were important factors on the quality of brandy. The review will provide some references for the research of brandy quality in the future.
作者
王卉青
张军翔
WANG Huiqing;ZHANG Junxiang(School of Agriculture,Ningxia University,Yinchuan 750021,China;School of Wine,Ningxia University,Yinchuan 750021,China;Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,China;Ningxia Grape and Wine Engineering Technology Center,Yinchuan 750021,China)
出处
《中国酿造》
CAS
北大核心
2019年第10期21-25,共5页
China Brewing
基金
科技部发展改革专项(106001000000150012)
关键词
白兰地
品质
影响因素
brandy
quality
influencing factors
