摘要
黄酒之色泽来源于原料、麦曲和添加的焦糖色,经陈化及化学反应而成色;香气来源于原料麦曲,生产工艺酿造中生化作用及贮存中化学反应而产生;味道来源于酒体中醇、酯、酸、醛等微量物质,也是酒体中七味成分(甜、酸、辣、苦、涩、鲜、咸)相应协调的结果,三者共同形成了黄酒独特典型的风味。
The color of rice wine comes from materials, wheat koji and additive caramels with chemical reaction during the maturation. Its aroma comes from materials and wheat koji with biochemical reaction during brewing and chemical reaction in storage. Its taste comes from trace substances such as ethanol, ester, acids, aldehyde. The taste is also the result from corresponded coordination of seven components (sweet, acid, hot, bitter, astringent, umami, salt) from liquor body. Color, aroma and taste come into being a typical and unique flavor of rice wine.
出处
《中国酿造》
CAS
北大核心
2004年第4期6-10,18,共6页
China Brewing
关键词
黄酒
色泽
香气
味道
体态
构成
来源
rice wine
color
aroma
taste
type
composition
source
