摘要
将酒用阿斯巴甜、AK糖、阿斯巴甜与AK糖按2∶1比例混合,添加于酱香型、浓香型、清香型3种香型不同酒度的酒中进行试验,结果表明,阿斯巴甜对各种香型的酒都有影响,能改变其原有的香和味,用量在0.3/万～0.6/万之间,能有效地掩盖酒中的糠味、酒尾味、糟味,使酒的复合香气更加柔和、舒适,有助于放香;也有掩盖酒中的苦、涩、酸等杂味的作用,使酒体更加醇和、绵甜,后味延长。(陶然)
Aspartame ,AK sugar,and aspartame and AK sugar mixed by the ratio2∶1were respectively added in Maotai-flavor liquor,Luzhou-flavor liquor and Fen-flavor liquor of different alcoholicity for applied tests.The results indicated that aspartame could change the original flavor and taste for each kind of liquor and its usage was between0.3/10,000and0.6/10,000,its application could effectively conceal the chaff taste and grains taste in liquors and make the liquor flavor more soft and pleasant ,and it could advance aroma production and cover up the off-flavors including bitterness,pungent and tartness in liquors and make liquor body milder and sweeter and prolong liquor aftertaste.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期42-45,共4页
Liquor-Making Science & Technology
