摘要
酸酯平衡是白酒勾兑的核心,酸与酯相辅相成,相互依托。酸是形成白酒口味的主要香味物质,是形成酯类物质的前趋物质,必须注意酸的含量与配比。四大酸的结构和平衡性对酒质影响很大。酒的香主要由酯决定,四大酯的比例不同而形成了各具独特风格的众多香型的酒。勾兑中应注意四大酯的量比关系及含量(陶然)
Equilibrium of acids and esters is the core in liquors blending because of their mutual supplement and mutual dependence. Acids are the main flavoring substances to form liquor taste and the former substances to form esters. Accordingly, acids content and acids proportioning should be well controlled. The structure and equilibrium of the four main acids have great effects on liquor quality. And liquor flavor is determined mainly by esters. Different proportioning of four main esters finally formes liquor of different flavors and different styles. During liquor blending, the proportioning and contents of four main esters should be highly valued. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第3期52-53,共2页
Liquor-Making Science & Technology
关键词
白酒
勾兑
四大酸
四大酯
含量
liquor
blending
four main acids
four main esters
content
