从“十里香秘香1号”酒的酒体设计探讨北方浓香型白酒生产勾调  

Study the Production of Luzhou Flavor Liquor Blending From Liquor Body Design Ten Incense Incense Peru No. 1 Wine

作　　者：刘智远 刘晓扬 侯延臣 李泊生 王成功 宁明理 

机构地区：[1]河北三井酒业股份有限公司,河北泊头062150

出　　处：《酿酒》2015年第6期84-86,共3页Liquor Making

摘　　要：北方浓香型白酒的酿造环境和南方不同,通过对酒厂微环境的改造,酿酒微生物的选育等工作,使得北方所酿出的酒香气浓烈,丰满爽冽,口感别具一格。在不同调味酒的使用下,使得酒体更加细腻、丰满、圆润;勾调只是锦上添花,基酒的酿造工艺、贮存工艺才是重中之重,是决定酒体整体风格的核心因素。Luzhou flavor liquor brewing environment in North and south, through the transformation of the winery micro environment,microbes breeding work, which makes the wine a rich aroma, crisp taste, unique. Used in different flavoring liquor, the more delicate and full; blending is just icing on the cake, production technology and storage technology base wine is the most important.

关 键 词：北方 浓香型白酒 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]