| 摘要 |
Alcoholic liquidity of the water-ethanol two component system in which alcohol content was more than 15% was improved by removing aldehydes, amines, low B.P. alcohols, and CO2 gas formed when injecting liquid carbonic acid under high pressure and evolving it under reduced pressure. The improved alcoholic liquidity gave the liquor stored for a short time the same savor as the one stored for a long time.
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