不同因素对浓香型白酒勾调的影响  

The Influence of Different Factors on the Blending of Strong Flavor Liquor

作　　者：王贤 王富春 王红梅 WANG Xian;WANG Fuchun;WANG Hongmei(Shedian Wine Limited Liability Company,Nanyang 473300,Henan,China)

机构地区：[1]赊店老酒股份有限公司,河南南阳473300

出　　处：《酿酒》2024年第4期70-73,共4页Liquor Making

摘　　要：白酒勾调就是将不同风格的酒勾兑在一起,使酒体协调、平衡,并烘托出主体香气,以获得更为出色的风味。白酒生产有“七分技术,三分艺术”的说法,这里的艺术,就体现在勾调上。“生香靠发酵、提香靠蒸馏、成型靠勾调”这句话更是强调了白酒勾调的重要性。Blending is the process of combining different styles of liquor to achieve a coordinated,balanced taste that enhances the primary aroma,aiming for a more outstanding flavor profile.In the production of Baijiu,there's a saying:"Seven parts technique,three parts art,"emphasizing the artistry in blending.The phrase"Fermentation for fragrance,distillation for aroma,and shaping through blending"underscores the significance of blending in Baijiu production.

关 键 词：浓香型白酒 勾调 影响因素 理化分析 专家品评 

分 类 号：TS262.31[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] TS201.2