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Preliminary study on accelerated aging Fen-flavor Liquor
Author(s): QIU Zhongzuo, WANG Wanneng, WANG Dong, LOU Guoping, GONG Xiaolin, WANG Peng
Pages: 26-
29
Year: 2011
Issue:
6
Journal: Liquor-Making
Keyword: microwave; ultrasonic; ultraviolet radiation; potsherd; aging; Fen-flavor liquor;
Abstract: 研究了以微波,超声波,紫外和陶瓷粒处理清香型白酒对其总酸、总酯和乙酸乙酯的影响,结果表明微波结合陶瓷粒的复合处理方式催陈效果最佳,其处理条件为2450MHz,5min;超声波结合陶瓷粒的复合方式次之,其最佳处理条件为20KHz,20min。研究结果可应用于清香型白酒的快速催陈。
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