酱香型白酒不同调味酒的应用研究进展  

Research Progress in the Application of Different Flavoring Liquors in Jiangxiang Baijiu

作　　者：赵莹 胡建锋 钟航 李吉炼 黄蓝花 毕远林 席德州 张德芹 ZHAO Ying;HU Jianfeng;ZHONG Hang;LI Jilian;HUANG Lanhua;BI Yuanlin;XI Dezhou;ZHANG Deqin(Xijiu Co.Ltd.,Xishui,Guizhou 564600,China)

机构地区：[1]贵州习酒股份有限公司,贵州习水564600

出　　处：《酿酒科技》2023年第5期123-127,共5页Liquor-Making Science & Technology

摘　　要：酱香型白酒的调味酒种类繁多,但目前关于不同调味酒在酱香型白酒生产中的应用研究报道较少。本文重点分析酱香调味酒、窖底调味酒、醇甜调味酒、陈香调味酒、焦香调味酒、老酒调味酒、酸味调味酒的感官特征和风味特点,对其在生产过程中的应用进行深入探讨,以期更好地发挥调味酒的作用,满足消费者对不同口感酱香型白酒的需求。There are many kinds of flavoring liquors of Jiangxiang Baijiu,but there are few reports about the application of different flavoring liquors in the production of Jiangxiang Baijiu.This paper focuses on the sensory and flavor characteristics of sauce-flavor liquor,pit-flavor liquor,sweet-flavor liquor,mature-flavor liquor,burnt-flavor liquor,sour-flavor liquor,and aged flavoring liquor,and discusses their application in the production of Jiangxiang Baijiu,so as to make full use of the flavoring liquors to meet consumers’demand for different tastes of Jiangxiang Baijiu.

关 键 词：酱香型白酒 调味酒 感官特征 风味特点 应用 

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]