Discussion on some physical factors of liver SPECT

This paper describes the irradiation technique for accelerating the mellowness of Shaoxing wine filled with oxygen and nitrogen and the analysis of the amino-acid composition of the irradiated wine. The sensory evaluations during storage after treatment and determination of a number of indexes derived from chemical tests of the wine were also carried out. The results showed: Irradiation with appropriate doses shortened the period of wine mellowness, i.e, the wine became more fragrant with its flavour more mellow, sweet and delicious and its components more co-ordinated. Its content of volatile ester was also increased. We found it is advisable to have the wine filled with oxygen during irradiation, which proved to be conducive to significant enhancement in the wine-mellowness both in fragrance and flavour, and more volatile ester content than that of the control. The irradiated wine kept 17 kinds of original amino acids and increased amount of amino acids necessary to human body