浓香型新型白酒的勾调实例  

Blending Instance of Luzhou-flavor New Type Liquor

作　　者：李春雷 

机构地区：[1]四川省营山县朗池镇中心卫生院,四川营山637700

出　　处：《酿酒科技》2005年第4期51-53,共3页Liquor-Making Science & Technology

摘　　要：根据企业的实际情况及市场需求,先设计所生产新型白酒的骨架成分及合理含量,以及四大酸的比值。按食用酒精串香酒70%,固态法白酒30%,其中优质酒10%,酱香型酒3%,长期发酵酒10%,小曲酒5%,双轮底酒2%的比例进行勾调。检测勾调样,对照设计标酒,进行补加骨架成分,通过品尝,进行勾兑、调味,贮存30d后出厂。(陶然)According to enterprise practical conditions and market requirements, we had designed backbone components of new type liquor and determined their proper contents and the adequate ratio of four acids beforehand as follows:70 % alcohol flavor-crossing liquor, 30 % liquor by solid fermentation which was compossed of 10 % quality liquor, 3 % Maotai-flavor liquor, 10 % liquor by long-term fermentation, 5 % xiaoqu liquor, 2 % liquor by double bottom fermentation. All the above mentioned liquor were blended together, then blending samples detected and contrasted with designed standard liquor, and absent backbone components were added, then blending and flavor-seasoning operated through tasting, and after 30 d storage, product liquor finally produced. (Tran. by YUE Yang)

关 键 词：新型白酒 浓香型 酒体设计 勾调实例 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]