酿酒
釀酒
양주
Liquor Making
2015年
5期
38-40
,共3页
汾酒%香味成分%蒸馏%效率
汾酒%香味成分%蒸餾%效率
분주%향미성분%증류%효솔
Fen liquor%flavor ingredients%distillation%efficiency
通过对汾酒蒸馏前后酒醅、原酒、酒尾和丢糟中各类香味成分含量的分析,发现了汾酒中主要微量香味成分蒸馏效率,为后续研究提供了数据支撑.
通過對汾酒蒸餾前後酒醅、原酒、酒尾和丟糟中各類香味成分含量的分析,髮現瞭汾酒中主要微量香味成分蒸餾效率,為後續研究提供瞭數據支撐.
통과대분주증류전후주배、원주、주미화주조중각류향미성분함량적분석,발현료분주중주요미량향미성분증류효솔,위후속연구제공료수거지탱.
Based on the content analysis of various kinds of flavor ingredients in the fermented grains before and after distillation, in original liquor, in tailing liquor and in distilled grains, the distillation efficiency of major trace flavor elements in Fen liquor was obtained, which provided data support for future study.
