荞麦饮料酒调味的研究  

Flavor blending of buckwheat beverage wine

作　　者：周文美[1] 程兰香[1] 彭海文[1] 陈庆福[1] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《中国酿造》2013年第8期50-52,共3页China Brewing

基　　金：贵阳市科技计划项目(筑科合[2011]1-12);贵州省贵州大学研究生创新基金(校研理工2012005);贵州省科技厅农业攻关项目(黔科合NY字[2009]3059)

摘　　要：用甜荞麦和苦荞麦作为原料,采用液态发酵法酿造出荞麦饮料酒。以苦荞王白酒、酱香型白酒和蔗糖作为调味物质,对酿造出的荞麦饮料酒进行调味,确定勾兑调味方案为饮料酒中加入苦荞王白酒30mL/L、酱香型白酒30mL/L、蔗糖60g/L,得到口味、色彩俱佳的荞麦饮料成品酒。Using common buckwheat and tartary buckwheat as raw materials, buckwheat beverage wine was produced by liquid fermentation. The fla- vor of buckwheat beverage wine was blended by buckwheat king liquor 30ml/L, Maotai-flavor liquor 30ml/L and sucrose 60g/L as flavoring sub- stances to get buckwheat beverage product wine which had delicate taste and nice colour.

关 键 词：荞麦饮料酒 调味 成品酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]