黄浆水在新型白酒酒质中修饰的研究  

Study of Yellow Slurry Water in the Modification of the Quality of New Type Liquors

作　　者：袁学明 刘景致 

机构地区：[1]南昌市田园食品科学研究所,江西南昌330009 [2]江西鹰潭潭花酒业责任有限公司,江西鹰潭335000

出　　处：《酿酒科技》2003年第4期64-64,63,共2页Liquor-Making Science & Technology

摘　　要：为了提高新型白酒质量,利用黄浆水修饰新型白酒酒质,结果表明,效果明显,不但解决了合成香精在白酒中长时间存放产生的物理反应,从而使新型白酒达到了酒体丰满,糟香突出,酯香平稳,口感统一协调的效果。Yellow slurry water was used to improve the quality of new type l iq uors and the trial results indicated that evident effects had been achieved.Th e application of yellow slurry water could satisfactorily settle the physical pr oblems caused by long time storage of composite fragrant essence in liquors. As a result,full liquor body was realized,the fragrance of fermented grains w as further high-lighted without sharp changes of the fragrance of esters,and the harmony of liquor taste was also achieved.(Tran.by YUE Yang)

关 键 词：新型白酒 质量修饰 黄浆水 质量 合成香精 

分 类 号：TS261[轻工技术与工程—发酵工程]