原酒贮存过程中香味和微量成分的变化规律

Research on the Change Rules of aroma and Trace Components in Base Baijiu During Storage

对2013年生产的原酒逐年进行感官品评和气相色谱分析,探索了原酒在贮存过程中感官和微量成分的变化规律。

Through sensory evaluation and gas chromatography analysis of Base Baijiu produced in 2013 year by year,the changing rules of sensory and trace components of Base Baijiu during storage were explored.