酿酒
釀酒
양주
LIQUOR MAKING
2015年
3期
51-53
,共3页
汾酒%微量成分%金属元素%变化规律
汾酒%微量成分%金屬元素%變化規律
분주%미량성분%금속원소%변화규률
Fen liquor%trace elements%metal elements%principle of changes
通过应用GC-MS、ICP-MS分析技术，研究了汾酒陶缸贮存过程中酒体香味成分、总酸、总酯、乙醇、金属离子等各类物质的变化规律，发现汾酒贮存过程中，各类微量成分呈明显的规律性变化，汾酒的最佳自然贮存时间为3~4年。
通過應用GC-MS、ICP-MS分析技術，研究瞭汾酒陶缸貯存過程中酒體香味成分、總痠、總酯、乙醇、金屬離子等各類物質的變化規律，髮現汾酒貯存過程中，各類微量成分呈明顯的規律性變化，汾酒的最佳自然貯存時間為3~4年。
통과응용GC-MS、ICP-MS분석기술，연구료분주도항저존과정중주체향미성분、총산、총지、을순、금속리자등각류물질적변화규률，발현분주저존과정중，각류미량성분정명현적규률성변화，분주적최가자연저존시간위3~4년。
Analytical techniques of GC-MS, ICP-MS were applied to investigate the variability of flavor components of liquor body, the total acids and total esters, alcohol, metal ions, and other substances during the storage of Fen liquor in pottery jars. The results showed that trace elements exhibited regular changes during the storage. The best natural storage of Fen liquor was 3 to 4 years.
