2004•Liquor-making Science & TechnologyRequires access

Quality Stability of Luzhou-flavor Low-alcohol Liquor During Storage

Song Rui-bin

Abstract

Luzhou-flavor low-alcohol liquor would gradually become tasteless with the extension of storage time. In view of the problem, the techniques of increasing absolute content of microconstituents in liquor body, blending with high-alcohol liquor, and adding macromolecular acid substances and ester substances or metal irons etc. were applied to improve liquor quality. (Tran. by YUE Yang)

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Key concepts: Flavor, Alcohol, Chemistry, Alcohol content, Quality (philosophy), Pulp and paper industry, Waste management, Food science