新型白酒及影响新型白酒质量的主要因素  

New Type Liquor & The Factors Influencing the Quality of New Type Liquor

作　　者：张继影 张倩 

机构地区：[1]安徽省临泉县泉滨加工有限公司,安徽临泉236400

出　　处：《酿酒科技》2005年第11期105-106,共2页Liquor-Making Science & Technology

摘　　要：新型白酒就是采用食用酒精为主要原料,配以多种食用香料、优质固态法基酒或特制的调味、调香液,进行勾兑与调味,调整酒中的酸、酯比,使之达到名优白酒的标准或所需国家标准的白酒。新型白酒具有酒质柔和、爽净、甘洌,酒体清澈透明,可塑性强,出酒率高、优质品率高等特点。影响新型白酒质量的主要因素有原料、生产工艺与蒸馏设备及勾兑调味等因素。(孙悟)New type liquor is developed as the following procedures： edible alcohol as main raw materials, compounding with multiple edible flavoring substances, quality base liquor by solid fermentation, or special flavoring liquid, then after blending and liquor flavoring, the ratio of acids and esters regulated to meet national quality liquor standards. New type liquor had the advantages of soft and clear liquor taste, transparent in color, high liquor yield, high plasticity, and high quality product rate etc. The main factors influencing the quality of new type liquor included raw materials, production techniques, distillation equipments, and blending and flavoring operations etc. （Tran. by YUE Yang）

关 键 词：新型白酒 质量 影响因素 

分 类 号：TS262.3[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]