摘要
研究了酒头不同的处理方法对特香型基酒理化指标、香味物质成分含量及口感的影响。结果表明,酒头的不同处理方法对特香型基酒的影响不同,酒头回蒸能够增加基酒的总酯含量,减少醛类物质含量,却同时也增加了杂醇油含量,品评结果表明,酒头回蒸组的口感优于对照组。
The effects of different treatment of the initial distillate on the physiochemical indexes, the flavoring substances content, and the taste of Texiang base liquor were investigated. The results showed that, different treatment of the initial distillate had different influence on Texiang base liquor, the re-steaming of the initial distillate could increase total esters content and fusel oil content, and decrease aldehydes content in base liquor, besides, the taste of re-steaming group was better than other control base liquor groups.
出处
《酿酒科技》
2015年第12期65-67,70,共4页
Liquor-Making Science & Technology
关键词
酒头
回蒸
特香型
风味
影响
initial distillate
re-steaming
Texiang
flavor
influence
