浓香多粮型白酒的勾调体会  

Blending Experience of Luzhou-flavor Multiple-grains Liquor

作　　者：余乾伟[1] 黄情饮[1] 

机构地区：[1]四川省食品发酵工业研究设计院,成都温江611130

出　　处：《酿酒科技》2006年第3期55-56,共2页Liquor-Making Science & Technology

摘　　要：浓香多粮型酒吸取了多种粮食的精华,利用各种粮食间的营养互补、作用互补优势,按恰当的原料比例混合发酵而成。浓香多粮型酒的勾调关键是解决好多粮的复合香味、四大酯的比例协调关系,其勾调关键要点:明确的勾兑思路,合理的酒体设计,对基础酒和调味酒的正确选择和勾兑过程的组合调味,才能使所勾兑的浓香多粮型白酒酒体丰满、柔和。Luzhou-flavor multiple-grains liquor concentrated the essence of multiple grians by use of nutritional complement among grains and was produced by mixed fermentation of the grains according to proper proportion. The blending of the liquor focused on appropriate harmony of the composite flavors and satisfactory equilibrium of four mains esters. In order to produce quality liquor with mellow taste and dense aroma, the following blending keys should be followed： definite blending concept, proper and reasonable liquor body design, and correct selection and composition of base liquor and flavoring liquor. （Tran. by YUE Yang）

关 键 词：白酒 多粮型 复合香 勾调 

分 类 号：TS262.3[轻工技术与工程—发酵工程]