酿酒
釀酒
양주
Liquor Making
2015年
5期
46-49
,共4页
特香型%酒头%酒基%理化分析%色谱分析
特香型%酒頭%酒基%理化分析%色譜分析
특향형%주두%주기%이화분석%색보분석
Te-flavour%initial distillate%crude spirits%physical and chemical analysis%chromatographic analysis
实验通过对特香型酒头和酒基进行理化分析和色谱分析,系统研究了酒头及酒基的主要成分及香味物质成分含量.结果表明:酒头和酒基香味物质成分存在很大差异:特香型酒头中的总酯含量、酯类物质、醇类物质和醛类物质含量高于特香型酒基的含量;而酒基中的总酸和酸类物质含量则高于酒头中的相应物质含量.
實驗通過對特香型酒頭和酒基進行理化分析和色譜分析,繫統研究瞭酒頭及酒基的主要成分及香味物質成分含量.結果錶明:酒頭和酒基香味物質成分存在很大差異:特香型酒頭中的總酯含量、酯類物質、醇類物質和醛類物質含量高于特香型酒基的含量;而酒基中的總痠和痠類物質含量則高于酒頭中的相應物質含量.
실험통과대특향형주두화주기진행이화분석화색보분석,계통연구료주두급주기적주요성분급향미물질성분함량.결과표명:주두화주기향미물질성분존재흔대차이:특향형주두중적총지함량、지류물질、순류물질화철류물질함량고우특향형주기적함량;이주기중적총산화산류물질함량칙고우주두중적상응물질함량.
The experiment systematically studied the main ingredients and contents of flavoring substances in the initial distillate and crude spirits of Te-flavour Chinese spirits by the physical and chemical analysis and chromatographic analysis . The results show that there is difference in the flavoring substances between the initial distillate and the crude spirits. The contents in the initial distillate of the total ester, the esters , alcohols and the aldehyde are higher than them in the crude spirits. However, the total acids and the acids in the initial distillate are lower than them in the crude spirits.
