浓酱兼香型低度白酒生产工艺要点剖析  

Analysis of Production Technological Points of Low Alcoholic Liquor With the Combinationof Luzhou and Maotai Flavor Styles

作　　者：栗伟[1] 张嘉鑫 程相国 LI Wei;ZHANG Jiaxin;CHENG Xiangguo

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150001 [2]黑龙江省玉泉酒业有限责任公司,黑龙江哈尔滨150322 [3]中粮黑龙江酿酒有限公司,黑龙江肇东151100

出　　处：《酿酒》2018年第5期76-80,共5页Liquor Making

摘　　要：低度浓酱兼香型白酒汲取酱香型白酒和浓香型白酒的精华,既有酱香酒的幽雅细腻,又有浓香酒的回甜爽净,且低酒精度,更符合大多数消费者的口味要求。根据多年来浓酱兼香型低度白酒研究和生产经验,从原料优选、工艺调整、基酒选择等方面进行了整理和总结,为低度酒的生产和发展提供了指导。Low alcoholic liquor with the combination of Luzhou and Maotai flavor styles get the essence of Maotai liquor and Luzhou flavor liquor with both the elegant and delicate flavor of Maotai liquor and sweet.and clean flavor of Luzhou liquor. Besides, the alcohol is lower. So it is more according to the majority of consumer tastes. According to the researches and production experience on Low alcoholic liquor with the combination of Luzhou and Maotai flavor styles, from the raw material optimization selection, technological process adjustment, choice of base liquor, etc and summary, provides guidance for the production and development of low-alcohol liquor.

关 键 词：兼香型 低度酒 己酸乙酯 贮存 

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]