【摘要】 通过对酸酯平衡关系的研究,推断出白酒不能单靠提高酸的含量来提高酯类物质的稳定性,而通过提高成品酒酒基的质量或增加酒液中粒子团的复杂程度,则是较为有效的方法。更多还原

【Abstract】 Through the research on the balance relation between acid and ester,we had deduced that distilled spirit cannot only de-pend on the content of acid in order to improve stability of the ester matter,but it is rather effective method improving finished product qualities or increasing complex degree of particle groups.更多还原