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- The formation, technical characteristics, flavoring compositions properties, and individual styles of the ten liquor flavor types in China were reviewed in this paper. 摘要总结分析了当前中国十大香型白酒的产生、工艺特点、香味成分特征及风味个性；
- liquor flavoring compositions 白酒香味组分
- The main reasons of its formation might be related to the unique production techniques of Jiugui liquor and the particular trace flavoring compositions in Jiugui liquor. 根据在馥郁香型低度酒鬼酒生产中出现的特殊油珠现象,将该油珠定义为"全息珠",并对"全息珠"成分进行分析。
- Acids as the important compositions for liquor flavor and the predecessors of relative esters were produced through mutual actions among microbes during liquor fermentation. 酸是白酒发酵过程许多微生物共同作用的产物,是赋予酒体香气的重要成分,是生成对应酯类的前驱物质。
- The characteristic flavoring compositions of sesame-flavor liquor come from liquor-making materials,Daqu,the fermentation of microflora(mainly as streptomyces),and the typical production techniques. 芝麻香型白酒的芝麻香是以结构不同的吡嗪类化合物为主体,辅以呋喃类、酚类、噻唑、含硫化合物等共同构成的典雅、舒适、芳香、怡人的复合香气。
- The research on olfactory threshold of liquor flavoring substances would provide scientific evidence for the study of liquor flavoring substan... 白酒香味阈值的研究将为白酒香味成分的研究和白酒工业的发展提供基础科学依据。
- Liquor produced by wrapped starter had better quality and mellow and full liquor body with enjoyable liquor flavor and aftertaste. 用包包曲酿酒，酒质明显得到提高，其酒体醇厚饱满、曲香好、余味长。
- Monascus esterifying enzyme plays important roles in the formation of liquor flavor. 摘要红曲霉产生的酯化酶在酒的风味物质产生中发挥了重要作用。
- All the data proved that trellis systems had great effects on flavoring compositions in grape wine of vitis vinifera cv.Muscat Hamburg. 说明栽培架式对玫瑰香葡萄酒的香气构成有较大影响。
- Distiller's yeast microbial groups system was an im-portant factor for the formation of liquor flavor types. 酒曲微生物区系是构成白酒香型的一个重要因素。浓香型酒为中温制曲,酱香型酒为高温制曲。
- The flavoring compositions in green plum fruit fermenting wine and in green plum fruit steeping wine were analyzed and compared by GC-MS. 采用气相色谱-质谱联用对青梅发酵酒和浸泡酒的香气成分进行分析;鉴定出青梅发酵酒中的64个香气成分;除苯甲醇(8.;119%25)外;其他主要成分均由酵母发酵产生。
- Sesame-flavor is one of liquor flavor types and an important innovative liquor flavor type after the foundation of PRC. 摘要芝麻香型白酒是目前确认的十二大香型白酒之一，属建国后的重要创新香型。
- Wolfberry wine produced by different methods had different flavoring compositions (wine by fermentation method had more flavoring compositions than that by steeping method). 杂环类化合物的种类分别为2种和5种，不同方法所得到的枸杞酒，香气成分不同，发酵法制备的枸杞酒的香气成分的种类多于浸泡法。
- In order to make good quality of sesame flavor style liquor, the contribution of protein materials to liquor flavor must be recognized. 摘要生产优质的芝麻香型白酒，要充分重视含蛋白质原料时白酒香味的贡献；
- The effects of different production methods (including steeping method and fermentation method) on the flavoring compositions in wolfberry wine were investigated. 研究浸泡法和发酵法制备的枸杞酒对枸杞酒香气成分的影响。
- The key principles in production liquor tasting covered observing liquor color, smelling liquor flavor, tasting liquor taste, and understanding liquor styles. 生产评酒的要领包括眼观其色、鼻闻其香、口尝其味和了解酒的风格；
- The typical characteristics of Xifeng-flavour liquor are as elegant liquor flavor, enjoyable liquor taste, harmonious liquor body and long liquor aftertaste. 摘要西凤酒的典型特征为“醇香典雅、甘润挺爽、诸味谐调、味净悠长”。
- Keywords sesame-flavor liquor;flavoring compositions;pyrazine; 芝麻香型白酒;香味成分;吡嗪;
- The liquid could be used in New type liquor flavoring with its use level as about 3/10, 000, which could evidently increase pit flavor in liquor and improve liquor smell flavor and strengthen liquor harmony. 将黄水调味液用于新型白酒的勾调，用量为3/万左右，可改善闻香，增加窖香，增强新型白酒自然协调感，效果明显。
