兼香小贵宾郎酒的工艺与风味创新  

Technical & Flavor Innovation of Jianxiang Guibin Langjiu

作　　者：沈毅[1] 程伟[1] 彭毅[1] 罗艳平[1] 王西[1] 

机构地区：[1]四川郎酒集团有限责任公司,四川古蔺646523

出　　处：《酿酒科技》2015年第6期45-48,共4页Liquor-Making Science & Technology

摘　　要：随着社会的发展,白酒的理性、普通消费成为主流。高性价比、感官协调舒适和独具风味风格的产品成了广大消费者追求的目标。郎酒集团公司根据市场变化,推出了100 m L规格的浓酱兼香型产品45%vol小贵宾郎,该产品结合市场需求,开展了多项工艺技术创新,开创了白酒新的饮用方式,独具风味和高性价比的特点得到了广大消费者的喜爱,成为小包装量酒市场的主要引领者,为公司创造了较大的经济效益和社会效益。With social development, rational liquor consumption and general public liquor consumption have become the mainstream. Liquor products with high cost performance, enjoyable taste, and special flavor are quite popular among consumers. Based on consumers’demands, Langjiu Group has developed Guibin Langjiu （100 mL, mixed Nongxiang ＆ Jiangxiang flavor, 45%vol alcohol content） through technical in-novation. Such product has created a new situation in liquor drinking and become the leader in small-bottle liquor market and produced great economic＆amp;social benefits for the company.

关 键 词：小贵宾郎酒 工艺 风味 创新 白酒 

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]