兼香型白酒“一香三味”的研究  

Study on Liquor Body Design of Nongjiangjianxiang Baijiu

作　　者：金钧 赵建萍 肖伟 许广英 刘瑜 JIN Jun;ZHAO Jianping;XIAO Wei;XU Guangying;LIU Yu(Baiyunbian Distillery Co.Ltd.,Songzi,Hubei 434200,China)

机构地区：[1]湖北白云边酒业股份有限公司,湖北松滋434200

出　　处：《酿酒科技》2023年第2期82-85,共4页Liquor-Making Science & Technology

摘　　要：通过对浓酱兼香型白酒味感的市场调查,发现消费者随着生活质量的提高对白酒味感个性的要求更加鲜明,对口感的喜爱更加明确,这就要求白酒生产企业做出相应的调整。浓酱兼香型典型代表酒白云边的酒体设计师在保持香型味感独特性的基础上更要兼顾消费者对味感个性化的追求,不再局限于典型风格口味。通过酒体设计把具有独特香气、风味特点的原酒细分,得到独特口味风格的基酒,通过调味酒赋予修饰,最终得到同一系列3种不同口感风味的浓酱兼香型白酒,完善和丰富了白云边酒体风味谱,能更好的满足消费者对白酒口感的要求以及人们对个性追求、消费升级、生活富足的愿景。Through the market investigation on Baijiu flavor,it is found that with the improvement of living quality,consumers’demand for unique Baijiu flavor is increasing,which requires Baijiu distilleries to make corresponding adjustments.The liquor body designers of Baiyunbian Distillery should maintain the flavor characteristics of Nongjiangjianxiang Baijiu on one hand,and give consideration to consumers’demand for personalized flavor on the other.By subdividing the crude liquor with unique aroma and flavor characteristics,the base liquor with unique taste is obtained.And then by adjusting with flavoring liquor,a series of Nongjiangjianxiang Baijiu products with three different styles is produced.The new products have not only enriched the flavor spectrum of Baiyunbian liquor,but also satisfied consumers’demand for personality and consumption upgrading.

关 键 词：风味轮 风味谱 味感条 浓酱兼香 一香三味 

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]