酱香绵柔回甜调味酒的生产及应用  

Production and Application of Jiangxiang Soft and Sweet Flavoring Liquor

作　　者：尹峤 刘波 YIN Qiao;LIU Bo(Sichuan Tianfu Research Center of Outstanding Baijiu,Chengdu,Sichuan 611130,China)

机构地区：[1]四川省天府名优酒研究中心,四川成都611130

出　　处：《酿酒科技》2020年第8期51-55,60,共6页Liquor-Making Science & Technology

摘　　要：四川省天府名优酒研究中心利用现代生物技术,通过培养酱香功能菌及酱香生物培养液强化发酵,再经蒸馏分段收集,人工老熟,调配生产出酱香绵柔回甜调味酒。在酱香型轮次盘勾酒、酱香型中档酒及酱香型低档酒的应用中均取得良好效果。Using modern biotechnology, we cultured functional bacteria and prepared biological culture medium for strengthened fermentation. Then distillation, artificial aging, and blending were carried out to produce the soft and sweet flavoring liquor for Jiangxiang Baijiu. Good results were obtained in the application of the flavoring liquor in the production of Jiangxiang Baijiu by various technical processes.

关 键 词：酱香型白酒 调味酒 酱香 绵柔 回甜 

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]