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百草香草酒感官品评及总酸、总酯成分分析探究

Wenhua Chen,Ying Long,Xin Yang,Lin Tan

Modern Food（2020）

Cited 0|Views7
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Abstract
本文对百草香草酒的感官、总酸和总酯含量进行分析,结果表明,百草香草酒感官要求符合本品特征;总酸含量>1.50 g·L-1,总酯含量>0.80 g·L-1,检测结果均优于国家标准规定,为百草香草酒产品的推广提供了理论依据.
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