2000•Liquor-making Science & TechnologyRequires access
Effects of the Content and Ratio Relationship of the Chromatic Spectrum Structure Components on Liquor Flavour Style and Quality
Wang Zhong-yan
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Abstract
We studied the liquor chromatic spectrum structure and gave examples of the components content of some famous liquor in this paper. It was suggested that the content and ratio of main flavouring component resulted in different style of various liquor. Generally, the total amount of ester and acid in liquor is famous liquor quality liquor common liquor liquid liquor, and the total acid in quality liquor is twice than that in common liquor, 5～10 times than that in liquid liquor; and the total ester in quality liquor is 7～11 times than that in common and liquid liquor. Namely,the ratio relationship of the main flavoring structure and the assistant flavoring structure plays an important role in liquor quality and liquor style.