摘要
该文综述白酒在贮存期中风味物质的变化规律,对酯类、醇类、酸类、醛类和金属离子等化合物的含量随着贮存时间延长的变化规律进行总结,同时论述了引起此类变化规律的原因,为白酒贮存期风味物质变化规律的探索和白酒科学贮存提供参考。
The change rules of flavor substances in Baijiu(Chinese liquor)during the storage period were reviewed,and the change rules of the content of esters,alcohols,acids,aldehydes and metal ions with the extension of storage time were summarized.At the same time,the causes of such change rules were discussed,aiming to provide a reference for the exploration of the change rule of flavor substances in Baijiu during the storage period and scientific storage of Baijiu.
作者
袁琦
温承坤
郑亚伦
冯向东
方尚玲
陈茂彬
YUAN Qi;WEN Chengkun;ZHENG Yalun;FENG Xiangdong;FANG Shangling;CHEN Maobin(College of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China;Hubei Brewing Technology and Equipment Engineering Technology Center,Wuhan 430068,China;Hubei Daohuaxiang Wine Co.,Ltd.,Yichang 443000,China)
出处
《中国酿造》
CAS
北大核心
2021年第5期14-17,共4页
China Brewing
基金
“十三五”国家重点研发计划项目(2016YFD0400500)。
关键词
贮存期
风味物质
变化规律
storage period
flavor substance
change rule
