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酸酯平衡关系与浓香型白酒稳定性的研究

赵晓本,宋晓燕,张文玲,柴政强

Liquor-making Science & Technology（2003）

Cited 23|Views0
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Abstract
通过对酸酯平衡关系的研究,推断出白酒不能单靠提高酸的含量来提高酯类物质的稳定性,而通过提高成品酒酒基的质量或增加酒液中粒子团的复杂程度,则是较为有效的方法.
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Key words
ester,acid,stability,luzhou-flavor
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