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1.Based on xifeng liquor, Fen-flavor &Luzhou-flavor liquor and Fen-flavor &Luzhou-flavor &Maotai-flavor liquors were developed successfully.
以凤型白酒为基础,进行单兼或多兼,开发出凤兼浓、凤浓酱兼香型白酒。收藏指正
2.Under the same conditions, there were 963 peaks, 674 peaks and 484 peaks in Maotai-flavor liquor, in Luzhou-flavor liquor, and in Fen-flavor liquor respectively.
在相同条件下,酱香型白酒分出963个峰,浓香型白酒分出674个峰,清香型白酒分出484个峰。收藏指正
3.Browning reaction has close relations with the formation of the quality and the style of Maotai-flavor liquor.
摘要褐变反应与形成酱香型酒的风格质量有着十分密切的关系-它是产生酱香物质的基础,因为酱香型酒的主体香来源于高温曲。收藏指正
4.The variety and high content of pyrazine compounds in Maotai-flavor liquor are regarded as the products of Maillard reaction so far.
摘要迄今为止,普遍认为酱香型白酒中种类众多、含量很高的吡嗪类化合物是通过美拉德反应途径产生的。收藏指正
5.Baiyunbian Liquor is the typical representative of Maotai-Luzhou-flavor liquor.
摘要白云边酒是浓酱兼香型白酒的典型代表。收藏指正
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