汾酒蒸馏过程中主要成分变化规律

摘要

The law of fragrant flavor substances variation was discovered by distillation analysis at each time point during distillation of raw Fen liquor using GC-MS. The corresponding data were provided for the improvement and perfection of fermentation and distillation processes of Fen liquor.%通过跟踪汾酒蒸馏时各个时间点的原酒，应用GC-MS检测各馏分中的物质成分含量，分析了汾酒主要呈香呈味物质的馏出规律，为汾酒发酵工艺、蒸馏工艺的改进与完善提供了相应的数据资料。