Investigation Based on Viscosity of the Association Behavior of Ethanol and Water in Fen-flavor Liquor

Abstract

Abstract: Aqueous ethanol solutions at different concentrations were used as the model liquors to explore the effects of alcohol concentration, storage time and major trace flavor components on the viscosity of Fen-flavor liquor and the association behavior between alcohol and water with the aim of providing a theoretical reference for further exploring aging mechanisms of Chinese liquor. Results indicated that trace elements in Fen-flavor liquor had certain impacts on the strength of ethanol-water association, but the major affecting factor was ethanol concentration.

Key words: Fen-flavor liquor, viscosity, ethanol-water association, hydrogen bonding, Fenjiu liquor

CLC Number:

TS262.32

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Investigation Based on Viscosity of the Association Behavior of Ethanol and Water in Fen-flavor Liquor

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