التفاصيل البيبلوغرافية
| العنوان: |
酱香型白酒陈酿研究进展. (Chinese) |
| Alternate Title: |
Research progress of Moutai-flavor Baijiu aging. (English) |
| المؤلفون: |
谢再斌, 张楷正, 赵金松, 杨建刚 |
| المصدر: |
China Brewing; 2021, Vol. 40 Issue 3, p1-5, 5p |
| مصطلحات موضوعية: |
WINE aging, FLAVOR, LIQUORS, CHINESE people, STORAGE |
| Abstract (English): |
The aging stage of Moutai-flavor Baijiu (Chinese liquor) plays an important role in improving the quality of Baijiu. In this paper, the aging mechanism of Moutai-flavor Baijiu, changes of flavor compounds in aging process, the effect of storage conditions on the aging, and the artificial aging technology were summarized, and the prospect of aging research of Moutai-flavor Baijiu was put forward, in order to provide theoretical reference for the storage and aging technology, and promote the aging research of Moutai-flavor Baijiu. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
酱香型白酒的陈酿阶段对于提高酒体品质起到至关重要的作用，该文总结了酱香型白酒陈酿机理，陈酿过程中风味物质的变化，贮存条件对酱香型白酒陈酿的影响及人工催陈技术，并对酱香型白酒的陈酿研究前景提出展望，旨在为酱香型白酒的贮存及催陈技术提供理论参考，推动酱香型白酒的陈酿研究。 [ABSTRACT FROM AUTHOR] |
|
Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |