摘要
白酒中胶粒的形成与白酒中的金属离子有关。研究了白酒中胶粒的形成及白酒中的金属离子对白酒质量的影响。结果表明,在不同的贮存期内白酒中的金属离子的变化存在明显的差异;基酒不同,金属离子的变化也不同,对白酒质量的影响也不同;铜、铁离子有去除新酒味的作用,可增加酒的老熟感。(孙悟)
The formation of colloid in liquor is correlated with metallic ions in liquor. The formation of colloid in liquor and the effects of metallic ions on liquor quality were studied. The results suggested that there was significant difference in metallic ions change in different liquor storage period, metallic ions change varied for different base liquor and their effects on liquor quality were different, and copper ion and iron ion could eliminate the freshness of newly-produced liquor taste and increase the aging taste of liquor. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第2期20-21,共2页
Liquor-Making Science & Technology
基金
四川省教育厅重点项目(No.2004A140)。
关键词
白酒
胶体特性
金属离子
liquor
colloid properties
metallic ions
