摘要
通过对国内外不同类型及来源白兰地主要质量指标的研究表明,不同类型及来源白兰地在香气成分、酚类物质、pH、单宁、色度、总酚的含量以及比例方面存在着显著差异。在此基础上,提出了国产白兰地质量优化的工艺条件。
The aromas, phenolic compounds, pH value, tannins, total phenols and colors of various brandy were analyzed. The results showed that the contents and proportion had remarkable differences among various brands of brandy. The results obtained can be used to optimize the processing technique on domestically produced brandy.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第10期50-53,57,共5页
Food and Fermentation Industries
关键词
白兰地
质量指标
工艺优化
brandy, parameters of quality, technics optimization
