摘要
跟踪不同材质酒瓶对货架期不同质量浓香型白酒酒质的影响,通过对酒质的理化分析及感官品评进行评价,结果表明陶瓷瓶理化指标变化较大,玻璃瓶变化较小。感官品评陶瓷瓶最好,而玻璃瓶次之。固态法白酒添加比例大,有利于酒质的稳定。
The influence of different materials of wine bottles on the liquor quality of Luzhou-flavor liquor with different quality during shelf life was tracked,and the liquor quality was evaluated through physical and chemical analysis and sensory evaluation.The results showed that the physical and chemical indexes of ceramic bottles changed greatly while glass is the best followed by glass .A large proportion of liquor added by solid state method is beneficial to the stability of liquor quality.
作者
何志远
马伯荣
李东军
杨宝庆
于立东
丁晶
孙千秋
HE Zhiyuan;MA Borong;LI Dongjun;YANG Baoqing;YU Lidong;DING Jing;SUN Qiangqiu(COFCO Heilongjiang Brewery Co. Ltd.,Zhaodong 151100,Heilongjiang,China)
出处
《酿酒》
CAS
2019年第3期68-70,共3页
Liquor Making
关键词
浓香型白酒
不同材质酒瓶
理化分析
感官品评
Luzhou-flavor liquor
bottles made of different material
physicochemical analysis
wensory evaluation
