摘要
从来源角度 ,对苹果酒的香气进行了探讨 ,论述了苹果酒来自于原料中的固有香气 (一类香气 ) ,以及发酵过程中产生的香气 (二类香气 )。并且 。
ln this Technology lnstitute of cider aroma was reviewed,at the angle of source:materials and procedure of fermentation,Subsequently,some viewpoints were raised and the perspective of the development of cider was imagined.
出处
《酿酒》
CAS
北大核心
2004年第3期54-56,共3页
Liquor Making
