米香型白酒降度后调香技术研究

Study on Flavoring Technology of Rice Flavor Liquor After Reducing Alcohol Content

白酒降度会对其品质产生较大影响,导致白酒品相下降。当白酒原料与水质不同时,在降度后的表现也存在相应差异。对此,需要在白酒降度后合理运用调香技术,以进一步保证白酒品质。文章针对米香型白酒降度后的调香技术进行分析,探讨了白酒降度对白酒风味和品质产生的影响,介绍了白酒香型和香味组分的特点,并提出具体的米香型白酒调配方式和调香技术,以期为相关工作人员提供一些参考和借鉴。

Decrease of liquor will have a great impact on the quality of liquor,resulting in the decline of liquor phase.When the raw materials and water quality of liquor were different,there were corresponding differences in the performance after alcohol reduction.Therefore,it is necessary to use the flavoring technology reasonably after liquor reduction to further ensure the quality of liquor.In this paper,the flavoring technology of rice flavor liquor after alcohol reduction was analyzed,the influence of alcohol reduction on liquor flavor and quality was discussed,the characteristics of liquor flavor type and flavor components were introduced,and specific blending methods and flavoring technology of rice flavor liquor were proposed,hoping to provide some reference for related staff.