一种花果味露酒的酒体设计与研发  

The Wine Body Design and Development of a Kind of Floral and Fruity Lujiu

作　　者：张晨曦 贺梓薇 吕志远 刘玉涛 李菲菲 崔吉鹏 王秀秀 ZHANG Chenxi;HE Ziwei;LV Zhiyuan;LIU Yutao;LI Feifei;CUI Jipeng;WANG Xiuxiu(Jinan Baotuquan Liquor-making Co.,Ltd.,Jinan 250115,Shandong,China)

机构地区：[1]济南趵突泉酿酒有限责任公司,山东济南250115

出　　处：《酿酒》2023年第2期132-136,共5页Liquor Making

摘　　要：花果味“秋露白”露酒是以米酒为基酒,科学利用花露果露的碰撞,使用健康天然糖源调节酒体,形成健康特色、具有特定花果露风格的12%vol的饮料酒,旨在为年轻人设计个性鲜明的低度微醺产品。通过基酒试验、糖源试验、工艺试验、感官与理化指标综合分析,最终确定花果味“秋露白”露酒产品的酒体设计方式,为“秋露白”露酒其他系列产品奠定了理论和技术基础。Floral and fruity "Qiulubai" lujiu is based on rice wine. It scientifically utilizes the collision of flower and fruit dew, uses healthy natural sugar sources to adjust the body of the wine, and forms a 12%vol beverage wine with healthy characteristics and a specific flower and fruit dew style, aiming to design low-drinking products with distinctive personality for young people. Through the comprehensive analysis of base wine test, sugar source test, process test, sensory and physical and chemical indicators, the wine body design method of the flower and fruity "Qiulubai" lujiu product was finally determined, and the theory and technology were laid for other series of "Qiulubai" lujiu products.

关 键 词：露酒 秋露白 酒体设计 

分 类 号：TS262.7[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]