浓香风格调香白酒的工艺研究  

Process Study on Nongxiang Style flavored Baijiu

作　　者：钱国友 范长秀 QIAN Guoyou;FAN Changxiu(Tangshan Jiushun Wine Co.,Ltd.,Tangshan 063700,Hebei,China;Association of Liquor and Grape Wine Industry in Hebei,Shijiazhuang 050051,Hebei,China)

机构地区：[1]唐山久顺酒业有限公司,河北唐山063700 [2]河北省白酒葡萄酒工业协会,河北石家庄050051

出　　处：《酿酒》2023年第1期71-79,共9页Liquor Making

摘　　要：阐述了浓香风格调香白酒的生产工艺。以优质的玉米酒精为酒基,加入符合食品安全标准的单体香料,生产优质的调香白酒。分析了部分香料的配比、调香方式、贮存方式以及酒体的“免疫力”。探讨了个别香味物质对调香白酒的不同作用以及不同的调香方案对酒质的影响。The paper describes the production technology of nongxiang style flavored Baijiu.High quality flavored Baijiu was produced with maize alcohol and monomer essences that meet food safety standards.The ratio of spices,flavouring way,storage way and immunity of wine were analyzed.Different effects of aromatic substances and the influence of flavoring method on wine quality were discussed.

关 键 词：调香白酒 浓香风格 工艺研究 

分 类 号：TS262.8[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]