Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance.

摘要

THE DETERMINATION AND EVALUATION OF STABILITY OF FLAVOR OF ALCOHOLIC BEVERAGES FERMENTED PERFORMING MEASURING CHANGES OF AMOUNTS adduction TURNING FROM THE BEHAVIOR OF FORMATION OF ACTIVE OXYGEN WITH THE PASSAGE OF TIME USING ESR APPARATUS well determined VALUE OF SHAFT TIME OF THE tURNING POINT OF CHANGES IN AMOUNTS adduction ROTATION (defined as DELAY TIME TRAINING active oxygen) or determining the amount of adduction rotation after it has passed a predetermined time after the start of LA MEASURE (AS DEFINED FORMATION ACTIVE OXYGEN ACTIVITY). THE LONGEST TIME DELAY OF FORMATION OF ACTIVE OXYGEN OR Shortest training activity OXYGEN ACTIVE MOST RESISTANCE OF OXYGEN ALCOHOLIC BEVERAGE Fermented THUS BE POSSIBLE TO ASSESS THE ALCOHOLIC BEVERAGE FERMENTED HAVE GOOD flavor stability. IN ADDITION, IF THE FORMATION OF ACTIVE OXYGEN COMPORTAMIENTODE PRODUCT SEMIFINALIZADOS IN THE PRODUCTION PROCESS IS MEASURED IN THE SAME WAY, it can be predicted and evaluated QUALITY FLAVOR STABILITY WHEN THE PRODUCT SEMIFINALIZADO has become a finished product.