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四特酒香味成分特征初探

THE PRIMARY STUDY OF THE FEATURES OF BOUQUET COMPONENTS OF SITE WINE

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【作者】 陈全庚袁菊如陈光汉

【Author】 Chen Quangeng and Yuan Juru( The Development Center of Biological Resources, Jiangxi Academy of Sciences, Nanchang, 330029, PRC)Chen Guanghan (Si Te Wine-Making Plant, Zhangshu, 331200, PRC)

【机构】 江西省科学院生物资源开发中心江西樟树四特酒厂 南昌南昌樟树

【摘要】 本文在对四特酒进行大量分析测试、工艺查定以及与各类香型国家名优白酒对照剖析的基础上,探讨了江西省名优特产——四特酒的香味成分特征.

【Abstract】 After a great number of analyses of bouquet components of Si Te wine which is well known in Jiangxi province, a full scale tests for Si Te wine fermentation and a comparison between Si Te wine and other famous Chinese wines, this paper described the features of bouquet components of Si Te wine.

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