摘要
白酒中过量的涩味物质会抑制酒的主体香,使酒的质量下降,酱香型酒中的涩味物质主要有糠醛、乙醛、乳酸、乳酸乙酯等,影响涩味物质生成的因素有:(1)曲、辅料及其用量;(2)发酵温度、pH值、水分;(3)蒸馏、接酒操作;(4)环境卫生;(5)勾兑处理;(6)贮存时间等。
T he main characteristic of Maotai-flavour liquor will be repressed if there are t oo much the acerbity components such as lactic acid,ethyl lactate,furfural,al dehyde,and so on.The contributing factors are as follow:(1)Starter,supple mental materials and their quantity;(2)Fermentation temperature,pH value an d water;(3)Operation of liquor distilling and relaying;(4)Environmental hygiene;(5)Blending;(6)Liquor storage management.
出处
《酿酒科技》
2003年第3期41-42,共2页
Liquor-Making Science & Technology
