Explore the liquor in shelf life and the change rule of physical and chemical indicators of the senses

search for liquor in shelf period of physical and chemical index and sensory change rule Zhang Jiufeng ( Maanshan city product quality supervision and inspection, anhui ma on shan, 243000) Wealth to the country to make demands. Through to the bottle filling and private different storage time ( Equivalent) Product wine samples and different degrees in the simulated conditions of our period, different wine and wine containers period index change tracking of products such as liquor sensory and flavor composition determination. Leaning guide liquor in the period of the senses and physical and chemical indicators change rule for liquor liquor body design to provide the scientific basis of this early. Most of the liquor production enterprise in our country ilk has yet to enter the market but also in the shelf life of liquor body for system tracking and analysis. Once the liquor in shelf period senses or manage like wine wine fluctuations will appear acidification, even cause the physical and chemical indicators unqualified to influence the stability of the wine body place jia-min li study found during storage of luzhou-flavor liquor as follows, total acid boots have very big difference. In order to ensure the quality of liquor body can get effective control in a ring of fatigue study of shelf life is based on the collected about back working liquor quality index can be in to find out the law for early liquor body design provides the basis for entering the market at the same time during shelf period, the product quality circle bottle barrier peng bao constitution has an significance to 5. 1 material and the method of U and the choice of reagent a large domestic wine production enterprise of the different alcohol, wine, wine vessel etc as the material of the test.

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