CAJ | 학술논문

从西凤酒物质组分含量的测定，西凤酒在酿造过程中，除生成大量乙醇之外，同时生成少量的酸类、酯类、醇类、羰基、酚类化合物，比嗪类含氮化合物，伴随生成的诸多微量成分及其在贮存过程中，发生的物理化学变化，这些微量物质组分对西凤酒的质量、风格有着重要的影响，只要我们通过酿造工艺及微生物变化消长规律的控制及含量范围。通过剖析与西凤酒相关工艺的条件进行探讨和控制，为西凤酒质量进一步提高，达到要甜就甜，要香就香，从必然王国进入自由王国，创造条件，提供理论依据。
종서봉주물질조분함량적측정，서봉주재양조과정중，제생성대량을순지외，동시생성소량적산류、지류、순류、탄기、분류화합물，비진류함담화합물，반수생성적제다미량성분급기재저존과정중，발생적물이화학변화，저사미량물질조분대서봉주적질량、풍격유착중요적영향，지요아문통과양조공예급미생물변화소장규률적공제급함량범위。통과부석여서봉주상관공예적조건진행탐토화공제，위서봉주질량진일보제고，체도요첨취첨，요향취향，종필연왕국진입자유왕국，창조조건，제공이론의거。
According to the component analysis, in addition to a large amount of ethanol, a small amount of acids, esters, alcohols, carbonyl, phenolic compounds and nitrogen compounds of triazines were produced in the same time during Xifen liquor making process and liquor storage period. These trace components and their physical and chemical variations during storage will have a significant impact on the quality and style of Xifen liquor, as long as they are regulated among a reasonable range through the control of brewing process and microbial population fluctuation. Through the discussion and control of related Xifeng liquor making processes, the quality of Xifeng liquor could be improved, and conditions and theoretical basis could be provided to realize the desired state.