The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.
低度白酒浑浊及货期沉淀的因主要是由加浆水中的无机酒中的高级脂肪酸乙酯引起的。
The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.
低度白酒浑浊及货期沉淀的因主要是由加浆水中的无机酒中的高级脂肪酸乙酯引起的。
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