“醇爽淡雅型白酒”勾调中应注意的问题  

Some Noticeable Problems in the Production of "Mellow-elegant-flavor" Liquor

作　　者：余建国 

机构地区：[1]湖北宜昌湖北稻花香集团关公坊酒业股份有限公司,湖北宜昌443112

出　　处：《酿酒科技》2009年第11期73-75,79,共4页Liquor-Making Science & Technology

摘　　要："醇爽淡雅型"白酒为固态法白酒。在产品生产过程应作好酒体设计方案,严格掌握生产上的原辅料比例、酿造工艺控制、产品配方设计;风味上把握酸、酯间的比例,实现诸味谐调自然;勾兑过程应先小样勾兑,确定配方后再准确计量,进行大勾;勾兑后还应进行冷冻过滤、活性炭吸附、膜过滤等处理,最后进行消费者试喝试验。＂Mellow-elegant-flavor＂ liquor is produced by solid fermentation. There are some noticeable problems in the production of ＂mellow-elegant-flavor＂ liquor as follows： scientific liquor body design, appropriate ratio of raw materials and auxiliary materials, strict technical control, adequate proportioning between acids and esters to achieve natural and harmonious taste, small-size blending operated before liquor blending to define the blending formula and then large-size blending operated, freezing and filtration and active carbon absorption and membrane filtration performed after liquor blending, and testing drink by consumer finally.

关 键 词：“醇爽淡雅型”白酒 酒体设计 勾兑 调味 

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]