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成熟白酒的香气成分和游离脂肪酸在上罐中的行为。

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研究了用Sase和Yabuta方法生产的清酒中香气成分和游离脂肪酸的行为，随着使用高己酸乙酯酵母的琴酒顶罐压力的增加而增加。在Sase和Yabuta方法中，随着顶罐压力的增加，香气成分有下降的趋势，游离脂肪酸有增加的趋势，在Sase方法的 "责备 "部分，乙酸异戊酯和己酸乙酯的下降尤为明显。这些结果表明，在顶压的初始阶段，在高顶压下生产的清酒很难保持香气的平衡。


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*这篇文章已被自动翻译。

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