摘要
以普通浓香型白酒为对照,分别采用气相色谱(GC)直接进样与气相色谱-质谱联用技术(GC-MS)对文王贡"绵甜型"白酒进行定量分析与定性分析。分析结果表明,文王贡"绵甜型"白酒符合浓香型白酒的特征,但又区别于普通浓香型白酒,两者在香气成分含量及各香气成分之间的比例不同,且文王贡"绵甜型"所含高沸点物质较少。
In the study,ordinary Nongxiang Baijiu was used as the control sample,and the quantitative and qualitative analysis of Wenwanggong soft-type Baijiu was carried out by GC direct sampling and GC-MS respectively.The results showed that,Wenwanggong soft-type Baijiu had the features of Nongxiang Baijiu,but it was different from ordinary Nongxiang Baijiu in both the content and the composition of flavoring components.Wenwanggong soft-type Baijiu contained fewer high-boiling-point substances.
作者
崔战友
蒋超
刘明
钟其顶
崔磊
常强
吴再节
孙伟
CUI Zhanyou;JIANG Chao;LIU Ming;ZHONG Qiding;CUI Lei;CHANG Qiang;WU Zaijie;SUN WEI(Anhui Wenwang Distillery Co.Ltd.,Linquan,Anhui 236400;China National Research Institute of Food&Fermentation Industries,Beijing 100027,China)
出处
《酿酒科技》
2020年第2期36-39,共4页
Liquor-Making Science & Technology
基金
文王酒业与中国食品发酵工业研究院合作研究项目“绵甜型白酒风格评价关键技术研究”
