摘要
随着物质生活水平的提高,消费者对白酒的质量要求也越来越高,不但要求酒的口感质量要好,更重要的是要求饮后舒适,无不良反应和副作用,即不产生口干、上头、头痛、胃难受等现象。提高白酒饮用后的舒适度的方法有:提高白酒的口感质量;提高白酒的呈香呈味物质;适当延长白酒的贮存时间。(孙悟)
With the enhance of material standard of living, consumers have more and more requirements on liquor quality （they require the liquor with enjoyable taste and no adverse side effects alter drinking such as thirsty, headache and stomachache etc.）. The approaches to improve the comfortableness after liquor drinking covered： improving liquor taste, increasing aroma-producing and flavor-producing substances content in liquor and prolonging liquor storage time.
出处
《酿酒科技》
北大核心
2007年第1期123-125,共3页
Liquor-Making Science & Technology
关键词
白酒
饮用
舒适度
liquor
drinking
comfortableness
