沉缸酒
- 网络catalyzed wine
沉缸酒-
沉缸酒老熟化的机理研究
The Aging Mechanism of Catalyzed Wine
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沉缸酒在发酵过程中，发生了一系列复杂的物理化学变化，如氧化、还原、酯化、缔合等，同时伴随着色泽、成分的变化及分子缔合作用。
During the brewing process of catalyzed wine , a series of complicated physical and chemical reactions such as oxidation , reduction , etherification and association occur .
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沉缸酒的清除DPPH自由基作用尤其明显，其在体积百分比8%时的自由基清除率就已达93.58%，且浓度越高抗氧化作用越强。
The DPPH radical scavenging effect of Chen Gang Yellow Rice Wine was especially distinct with a rate of 93.58 % at the concentration of 8 % .