The process components of Luzhou-flavor liquor fermentation were assayed by GC and HPLC, and the relationship among acids, aldehydes, alcohols and esters in Zaopei was analysed. 摘要采用氣相和液相色譜分析方法，跟蹤調查了濃香型白酒發(fā)酵過(guò)程中，糟醅所含酸醛醇酯等各類(lèi)香氣成分的動(dòng)態(tài)變化及其相互關(guān)系。
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