金典叙府酒酒体形成初探  

Primary Studies on the Liquor Body Formation of Jindianxufu Liquor

作　　者：陈泽军[1] 周瑞平[1] 彭礼群 张玉[1] 

机构地区：[1]四川省宜宾市叙府酒业技术中心,四川宜宾644000

出　　处：《酿酒》2009年第2期51-52,共2页Liquor Making

摘　　要：金典叙府酒是基于传统多粮浓香型工艺中开发出来的浓中带酱的兼香型酒,其个性化特征独特,塑造了多粮浓香型白酒的个性化品牌。其主要特点是以宜宾本地独特的酿酒专用粮为原料,工艺上创新地融入了酱香型生产中的高温大曲和高温堆积发酵工艺,经过3年以上的窖藏封存、选酒、精心勾兑调味以及长期储存,形成了既具有多粮浓香型白酒的多粮浓香突出、酒体丰满、绵甜、醇和净爽的典型性,又具有酱香型的闻香幽雅(略带芝麻香)、细腻、回味悠长的风格。Jingdianxufu liquor is multi-flavor liquor developed from the traditional poly-grains fermented Luzhou-flavor technology.Its major style is Luzhou-flavor with minor Maotai-flavor.Its unique characteristic has shaped an individual brand of poly-grains liquor.Its main characters include: the utilization of Yibin local special grains for liquor making as materials;the innovative integration of koji and piling up fermentation technology at high temperature which is used in Maotai-flavor liquor making process.Af...

关 键 词：金典叙府酒 独特 工艺 勾兑调味 形成 

分 类 号：TS262.3[轻工技术与工程—发酵工程]