提升低度浓香型白酒品质技术的研究  

Research on Technologies of Improving Luzhou Flavor Liquor's Quality

作　　者：刘新宇 

机构地区：[1]新疆伊力特实业股份有限公司,新疆新源县835811

出　　处：《酿酒》2018年第1期28-31,共4页Liquor Making

摘　　要：研究低度伊力特曲品质提升,从基酒筛选,调味酒的选择,组合降度、调味、除浊、精虑、贮存,感官理化检测,冷冻检验等方面阐述了低度白酒生产、品质提升中的体会,运用分子筛碳及高分子筛处理低度酒,可有效地解决沉淀问题。The quality improvement of low alcohol Yilite liquor was studied. The experience gained from low alcohol liquor production and quality improvement was elucidated from the aspects of the screen of base liquor, selection of blending liquor, lowering the alcohol degree, flavor adjustment, removal of turbidity, refinement, storage, sensory and physicoehemical detection, etc. The use of molecular sieve carbon and high molecular sieve to treat the low alcohol liquor can effectively solve the problem of precipitation.

关 键 词：低度白酒 研发生产 品质提升 体会 

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]