摘要
酸是白酒发酵过程许多微生物共同作用的产物,是赋予酒体香气的重要成分,是生成对应酯类的前驱物质。白酒中的酸也存在离子平衡,因此不管是采用化学酸碱中和滴定法还是毛细管色谱法测定,必须遵循溶液的酸碱理论,尽量减少总酸的测定误差。(孙悟)
Acids as the important compositions for liquor flavor and the predecessors of relaUve esters were producea through mutual actions among microbes during liquor fermentation. There existed ionic equilibrium among acids in liquor. Accordingly, acid-alkali theory must be strictly followed to minimize the determination errors in despite of the use of acid-alkali neutralization analysis or capillary chromatography in the measurement of total acids in liquor.
出处
《酿酒科技》
北大核心
2006年第2期97-98,共2页
Liquor-Making Science & Technology
关键词
白酒
总酸
测定
liquor
total acids
determination
