董酒在新型白酒中的调味作用  

Roles of Dongjiu Liquor in the Production of New Type Liquor

作　　者：李其书 潘德湖 胡高波 冷恩田 李清华 

机构地区：[1]贵州振业董酒股份有限公司,贵州遵义563000

出　　处：《酿酒科技》2006年第8期68-70,共3页Liquor-Making Science & Technology

摘　　要：董酒的生产工艺极其特殊:以大、小曲用于生产;用大窖大体积发酵,窖泥偏碱性;采用串蒸工艺和药食同源的辅料进行生产;贮存周期长。在新型白酒中,用董酒作调味调香酒使用,可优化酒的香气、醇化酒的口味、突出酒的个性,使酒质更具特色。(孙悟)The production techniques of Dongjiu Liquor are extremely special： both Daqu and Xiaoqu starters are used in the production; fermentation by big pits and alkalescent pit mud; the technique of cross steaming applied and medicinal auxiliary materials used; and long storage period. Dongjiu Liquor could be used as flavoring liquor in the production of new type liquor, which could perfect and purify liquor aroma and make liquor with more special individuallties. （Tran. by YUE Yang）

关 键 词：董酒 董基酒 新型白酒 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]