The reasons of the turbidity produced in production or in shelf period were analyzed.The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

 
  • 低度白酒渾濁及貨架期沉淀的原因主要是由加漿水中的無(wú)機鹽和原酒中的高級脂肪酸乙酯引起的。
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