摘要
对芝麻香型酒的典型风格及工艺技术特征进行总结;提出梅兰春芝麻香酒向更高档、典型风格更优美方面发展的创新点;提出芝麻香酒典型特征的根本是其飘逸、细腻的清炒芝麻香风味;认为芝麻香酒的典型风格的形成是极微量的复杂成分,这些成分可能是以3-甲硫基-1-丙醇为"标记"的含硫香气物质与酶促美拉德反应产物的复合;对实现所设计的梅兰春芝麻香的典型风格,进行工艺设计,并提出相应的理论依据。
The typical styles and the technical characteristics of sesame-flavor liquor were summed up. The innovation points of Meilanchun sesame-flavor liquor towards higher grade development were put forward. It was also put forward that the base of the typical styles of sesame-flavor liquor was elegant stir-fried sesame flavor. The formation of the typical styles of sesame-flavor liquor might be related to its trace components, which probably were the complex of sulfur-containing flavoring substances （3 - methylthio -1 - propanol as a ＂marker＂） and the enzymatic Maillard reaction products. Besides, the technical design of Meilanchun sesame-flavor liquor was conducted and the corresponding theoretical evidences were introduced. （Tran. by YUE Yang）
出处
《酿酒科技》
2010年第6期101-107,共7页
Liquor-Making Science & Technology
关键词
芝麻香型白酒
梅兰春
典型风格
创新
sesame-flavor Meilanchun liquro
typical styles
innovation
