摘要
汾酒作为我国传统白酒,如何在新时代激烈的市场竞争和经济发展下增强其市场核心竞争力,已经成为当今的热门议题。本文通过文献整理,分析了汾酒香气物质的产生条件和过程,探讨了汾酒酒醅发酵过程中香气成分的变化规律,希望能对提高汾酒的口味和口感提供参考。
Fenjiu as a traditional liquor in China,how to enhance its core market competitiveness under the fierce market competition and economic development in the new era has become a hot topic today.Through literature review,this paper analyzes the production conditions and processes of aroma substances in Fenjiu,and discusses the change rules of aroma components in the fermentation process of Fenjiu fermented grains,hoping to provide a reference for improving the taste and taste of Fenjiu.
作者
张文丽
ZHANG Wenli(China Fenjiu City Management Center of Shanxi Xinghuacun Fenjiu Factory Co.,Ltd.,Fenyang 032205,China)
出处
《现代食品》
2022年第10期58-60,共3页
Modern Food
关键词
汾酒
酒醅发酵
香气物质
成分变化
Fenjiu
fermented grains fermentation
aroma substances
composition change
作者简介
张文丽(1990—),女,大专,研究方向为酒类、食品生物技术。
