低度白酒生产的问题及发展趋势  

Problems in and Development Trend of Low-alcohol Liquor Production

作　　者：张晓峰[1] 孙西玉[1,2] 

机构地区：[1]郑州牧业工程高等专科学校生物工程系,河南郑州450011 [2]河南张弓酒业有限公司,河南宁陵476712

出　　处：《酿酒科技》2011年第3期94-96,共3页Liquor-Making Science & Technology

摘　　要：白酒是我国特有的酒种,长期以来深受我国人民的普遍欢迎。随着人们生活方式的演进以及国家对白酒行业的调控,低度白酒将成为今后白酒行业发展的趋势。白酒在降度过程中不可避免地出现失光、浑浊、口味变得寡淡等问题,如何使白酒在降度过程中保持原有的典型风格,是人们关注的焦点,也是研究的热点。就我国低度白酒生产存在的问题及今后的发展趋势进行了综述。Liquor, a Chinese specific spirit product in China, is quite popular among consumers for a long time. However, with the change of peopies＇ life style and govemment＇s regulation on liquor-making industry, the production of low-alcohol liquor become the development direction in liquor-making industry. In alcoholicity-decreasing process, light loss, turbidity, and taste deterioration etc. are inevitable. How to maintain the original styles of liquor in alcoholicity-decreasing process has become research focus. In this paper, the problems in and the development trend of low-alcohol liquor production were elaborated.

关 键 词：低度白酒 发展趋势 除浊 勾兑 

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]