摘要
酒的苦味主要来自原辅料、工艺和勾调过程。浓香型酒中的苦味物质主要有单宁类、多肽、氨基酸、杂醇、醛类和无机盐。苦味物质表现出阈值较低、在低温下较敏感、可变性小、可使浓香型酒风味复杂、舌各部位对苦味的敏感程度差异较大等特征。可通过对原辅料和工艺的控制及采用勾调等方法降低浓香型酒的苦味。(孙悟)
The bitter taste in liquor derived from raw materials, production techniques, and blending process. The bitterness substances in Luzhou-flavor liquor mainly include tannin, peptide, amino acid, fusel alcohol, aldehyde, and inorganic salt. Those substances presented the characteristics such as low threshold value, sensitive under low temperature, and low variance, which caused the complexity of Luzhou-flavor liquor flavor and the great difference by tongue tasting. The appropriate control on raw materials and production techniques and scientific liquor blending could alleviate liquor bitterness effectively. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第8期121-123,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
苦味
苦味物质
控制
Luzhou-flavor liquor
bitter taste
bittemess materials
control
