浅析浓香型新型白酒的勾兑与感官  

Analysis on the Blending and Sensory of Luzhou-Flavor New Type Liquor

作　　者：严国兵 Yan Guobing(Sichuan Provincial Inspection and Testing Institute for Food and Drug Control,Chengdu 610100,China)

机构地区：[1]四川省食品药品检验检测院,四川成都610100

出　　处：《现代食品》2020年第19期59-61,共3页Modern Food

摘　　要：本文介绍了浓香型新型白酒的勾兑生产及提高质量的技术关键,阐述了勾兑中个别成分的特点,原材料质量控制和优质基酒调味酒的生产对改善新型白酒酒质风味的指导意义。This article introduced the blending production of Luzhou-flavored new liquor and the technical key to improve its quality.The characteristics of individual components in the blending,the quality control of raw materials and the production of high-quality base liquor flavoring wines were introduced to improve the quality and flavor of new liquors.

关 键 词：浓香型新型白酒 感官 勾兑 

分 类 号：TS262.3[轻工技术与工程—发酵工程]