[{"data":1,"prerenderedAt":93},["ShallowReactive",2],{"article-baike-why-chenpi-tastes-sour-zh":3},{"article":4,"alternates":90},{"id":5,"title":6,"body":7,"category":74,"cover":40,"coverImage":40,"date":75,"description":76,"extension":77,"locale":78,"meta":79,"navigation":80,"path":81,"seo":82,"slug":83,"stem":84,"tags":85,"__hash__":89},"articles\u002Fzh\u002Fbaike\u002Fwhy-chenpi-tastes-sour.md","陈皮发酸一定是硫磺熏过吗",{"type":8,"value":9,"toc":68},"minimark",[10,13,17,21,34,41,46,49,60,65],[11,12,6],"h1",{"id":6},[14,15,16],"p",{},"陈皮出现酸味不一定是硫磺熏过，可能与自然成分、成熟度、制作工艺或保存方式有关。",[18,19,20],"h2",{"id":20},"陈皮酸味的常见来源",[22,23,24,28,31],"ol",{},[25,26,27],"li",{},"自然有机酸：低年份陈皮酸味更明显，随着陈化时间增加，酸味通常会减弱；",[25,29,30],{},"成熟度差异：青皮酸味相对更突出，大红皮酸味相对更弱；",[25,32,33],{},"保存方式：密封环境可能影响风味，适度通风与翻晒有助于保持风味稳定。",[14,35,36],{},[37,38],"img",{"alt":39,"src":40},"图片","\u002Fimages\u002Fpbcp\u002F98ec188939dc52a6.png",[14,42,43],{},[37,44],{"alt":39,"src":45},"\u002Fimages\u002Fpbcp\u002F7c01d40df89ae0c9.png",[18,47,48],{"id":48},"可能存在异常处理的信号",[22,50,51,54,57],{},[25,52,53],{},"气味刺鼻或带化学味；",[25,55,56],{},"颜色过于鲜亮、均匀或不自然；",[25,58,59],{},"冲泡后茶汤浑浊、颜色异常。",[14,61,62],{},[37,63],{"alt":39,"src":64},"\u002Fimages\u002Fpbcp\u002F4e382552e5a1b03d.png",[14,66,67],{},"总体而言，酸味本身并不等于异常处理，但若伴随刺鼻气味或外观异常，需谨慎判断。",{"title":69,"searchDepth":70,"depth":70,"links":71},"",2,[72,73],{"id":20,"depth":70,"text":20},{"id":48,"depth":70,"text":48},"baike","2025-09-05","解释陈皮酸味的常见来源，并提示异常气味的识别要点。","md","zh",{},true,"\u002Fzh\u002Fbaike\u002Fwhy-chenpi-tastes-sour",{"title":6,"description":76},"why-chenpi-tastes-sour","zh\u002Fbaike\u002Fwhy-chenpi-tastes-sour",[86,87,88],"百科","风味判断","品质识别","dKC_awsh4SqJDu-FPFNO5OLX50aE0TSJPWouTMBwYOQ",{"zh":91,"en":92},"\u002Fbaike\u002Fwhy-chenpi-tastes-sour","\u002Fen\u002Fbaike\u002Fwhy-chenpi-tastes-sour",1775203825368]