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川派和江淮派浓香型白酒风味物质组成差异分析

SHEN Xiaomei,YE Fangping, LIU Guoying,TANG Youhong

Liquor Making（2023）

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Abstract
中国白酒历史悠久,在千百年不断的发展创新中,形成了丰富多彩的风味特色.地理环境的生态差异让浓香型白酒演变成不同的流派,对市售川派和江淮派浓香型常规指标和微量香味成分进行分析,明晰了川派和江淮派浓香型白酒的主要风味构成,旨在为酒体设计提供理论支撑.
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Key words
Nongxiang Baijiu,Flavor compounds,Microconstituent,Composition difference
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