| 百草香草酒感官品评及总酸、总酯成分分析探究 |
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| 作者姓名： | 陈文华 龙滢 杨鑫 谭霖 |
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| 作者单位： | 黔东南州食品药品检验检测中心,贵州 凯里 556000 |
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| 摘 要： | 本文对百草香草酒的感官、总酸和总酯含量进行分析,结果表明,百草香草酒感官要求符合本品特征;总酸含量>1.50 g·L^-1,总酯含量>0.80 g·L^-1,检测结果均优于国家标准规定,为百草香草酒产品的推广提供了理论依据。
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| 关 键 词： | 百草香草酒 感官 总酸 总酯 检测 |
Sensory Evaluation and Analysis of Total Acids and Esters in Herb Wine |
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| Authors: | Chen Wenhua Long Ying Yang Xin Tan Lin |
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| Institution: | (Qiandongnan Inspection and Testing Center for Food and Drug Control,Kaili 556000,China) |
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| Abstract: | In this paper,the sensory,total acid and total ester content of Baicao vanilla wine were analyzed.The results showed that the sensory requirements of Baicao vanilla wine met the characteristics of the product.The total acid content was more than 1.50 g·L-1,the total ester content was more than 0.80 g·L-1,and the detection results were better than the national standards,which provided a theoretical basis for the promotion of Baicao vanilla wine products. |
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| Keywords: | Herb wine Sensory Total acid Total ester Detection |
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