| 生料酿酒过程中导致产品味苦的若干因素初探 |
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| 引用本文： | 辛树权,潘学芳. 生料酿酒过程中导致产品味苦的若干因素初探[J]. 长春师范学院学报, 2002, 0(5) |
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| 作者姓名： | 辛树权 潘学芳 |
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| 作者单位： | 长春师范学院生物系 长春师范学院生物系 吉林长春 吉林长春 |
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| 摘 要： | 生料酿酒是上世纪 80年代后期从日本传入的。由于这个技术操作简单 ,投资少 ,酒质好 ,深受广大厂家和消费者的喜爱。但也存在着很多不足 ,尤其是酒中的苦 (涩 )味物质一直是困扰广大厂家的难题。本文着重阐述酒中苦 (涩 )物质的产生原因 ,并对苦味物质的控制进行了初步研究
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| 关 键 词： | 生料酿酒 苦味物质 高级醇 有机酸 蛋白质 |
The Elementary Probing to the Produce of the Factors that Causes the Bitter Taste of the Wine in the Liquor-making Techniques with Uncooked materials |
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| XIN Shu quan,PAN Xue fang. The Elementary Probing to the Produce of the Factors that Causes the Bitter Taste of the Wine in the Liquor-making Techniques with Uncooked materials[J]. Journal of Changchun Teachers College, 2002, 0(5) |
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| Authors: | XIN Shu quan PAN Xue fang |
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| Abstract: | The liguor making technology was passed on to China from Japanese last century.Becaus of it's simple making feature and high quality product small amount input,with this technology is favored by vast productors and conskmers neuertheuss.there are still some problems,especially the bitter taste matus that troubles vast productors and consumers.This paper is not enly a detailed explanation of the cause for the bitter taste but also an elementary research on how to control it. |
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| Keywords: | Lipuor making to chniques with uncooked matcrials bitter taste matters high quality liquor organic acid protein |
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