酿酒
釀酒
양주
LIQUOR MAKING
2009年
4期
83-84
,共2页
清香型白酒%风味化合物%剖析
清香型白酒%風味化閤物%剖析
청향형백주%풍미화합물%부석
Fen-flavor liquor%flavor compounds%analysis
运用最新的研究技术在提高汾酒微量组分分析体系水平的基础上,首次建立以风味化学理论为基础的中国清香型代表--汾酒的特征风味剖析技术体系,确定汾酒中关键风味化合物、重要风味化合物与特征风味化合物,为发展清香型白酒的酿造理论,推动技术创新奠定基础.
運用最新的研究技術在提高汾酒微量組分分析體繫水平的基礎上,首次建立以風味化學理論為基礎的中國清香型代錶--汾酒的特徵風味剖析技術體繫,確定汾酒中關鍵風味化閤物、重要風味化閤物與特徵風味化閤物,為髮展清香型白酒的釀造理論,推動技術創新奠定基礎.
운용최신적연구기술재제고분주미량조분분석체계수평적기출상,수차건립이풍미화학이론위기출적중국청향형대표--분주적특정풍미부석기술체계,학정분주중관건풍미화합물、중요풍미화합물여특정풍미화합물,위발전청향형백주적양조이론,추동기술창신전정기출.
Depending on the system which improves the micro component analysis of Fen flavor liquor with the latest technology,for the first time the technical system of trait flavor analysis of Fen flavor liquor based on the flavor chemistry was established,as well as the key,crucial and characteristic flavors were determined.These have paved the way to the development of brewing theory of Fen flavor liquor and to the promotion of the technical innovation.
