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Variation of Chemical Composition in Fermented Grains of Fen Chiew During Fermentation
Author(s): ZHEN Pan
Pages: 83-
86
Year: 2016
Issue:
1
Journal: Liquor-Making
Keyword: 汾酒; 酒醅; 化学成分; 液相色谱; 变化规律;
Abstract: 采用液相色谱法,分析了汾酒发酵过程中大、二(米查)入缸材料、4对时材料、7对时材料、10对时材料、15对时材料、21对时材料、出缸材料的化学成分.结果表明酒醅中的水分、淀粉、还原糖、乙醇、乳酸等主要香味成分含量随着发酵的进行有明显的变化规律.
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