| 沉缸酒老熟化的机理研究 |
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| 引用本文： | 姜慧明,李翠荣,王宏钧.沉缸酒老熟化的机理研究[J].大连民族学院学报,2005,7(3):49-50,72. |
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| 作者姓名： | 姜慧明 李翠荣 王宏钧 |
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| 作者单位： | 大连民族学院,辽宁,大连,116600 |
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| 摘 要： | 沉缸酒在发酵过程中，发生了一系列复杂的物理化学变化，如氧化、还原、酯化、缔合等，同时伴随着色泽、成分的变化及分子缔合作用．这些变化是酒的口感变绵软醇和的重要原因．从反应机理的角度对这些变化过程进行了深入研究．
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| 关 键 词： | 沉缸酒 酒的陈酿 老熟化机理 |
| 文章编号： | 1009-315X(2005)03-0049-02 |
The Aging Mechanism of Catalyzed Wine |
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| JIANG Hui-ming,LI Cui-rong,WANG Hong-jun.The Aging Mechanism of Catalyzed Wine[J].Journal of Dalian Nationalities University,2005,7(3):49-50,72. |
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| Authors: | JIANG Hui-ming LI Cui-rong WANG Hong-jun |
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| Abstract: | During the brewing process of catalyzed wine, a series of complicated physical and chemical reactions such as oxidation, reduction, etherification and association occur. Meanwhile, such processes come into effect with the change of color, ingredients as well as molecular association, which results in the delicate taste of wine The mechanisms of the reactions are deeply studied. |
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| Keywords: | catalyzed wine the aging of wine the mechanism of aging |
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