• 基本释义

1.fusel oil
杂醇油收藏指正
2.The colorimetry of sulfuric acid and p-Dimethylaminobenzaldehyde used to determinate the fusel oil of alcoholic liquor, but it occurs deviation.
摘要测定白酒中杂醇油常采用硫酸－对二甲胺基苯甲醛比色法，但测定常有误差。收藏指正
3.The results were as follows: leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma.
结果表明，90℃热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦味重；果胶酶酶解浸提，浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。收藏指正
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