低度浓香型白酒酒体数字化模型设计  

Digital Model Design of Liquor Body of Low-Alcohol Nongxiang Baijiu

作　　者：赵德义 刘淑玲 ZHAO Deyi;LIU Shuling(Jingzhi Distillery Co.Ltd.,Anqiu,Shandong 262119,China)

机构地区：[1]山东景芝酒业股份有限公司,山东安丘262119

出　　处：《酿酒科技》2018年第6期95-99,共5页Liquor-Making Science & Technology

摘　　要：在成品白酒的酒体设计中,色谱骨架成分含量及微量成分量比关系是否合理已成白酒企业必须的预控手段,运用正交试验进行酒体设计,数理统计方法对具体产品模型化、数字化、标准化,依靠科学手段保证了酒质的稳定,风格的典型。它将会给品牌带来声誉,给企业带来很好的效益。In the design of liquor body, the quantitative ratio of chromatographic framework ingredients and trace elements has become the necessary pre-control point in distilleries. Using orthogonal experiments for liquor body design and mathematical statistics for the modeling, digitalization and standardization of the product could ensure stable liquor quality and typical liquor styles. Furthermore, it could produce satisfactory benefits for distilleries.

关 键 词：酒体设计 骨架成分 微量成分 数字化 酒质 勾兑 品评 

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]