提高新型白酒质量的技术关键

Technical Tips to Improve the Quality of New-type Liquor

新型白酒又称新工艺白酒,是采用食用酒精为主要原料,配以多种食用香料(精)、调味液或固态法基酒,按名酒中微量成分的量比关系或自行设计的酒体进行增香调味而成。提高新型白酒质量的技术关键:①酒精符合新国标GB10343-2002要求;②提高食用酒精理化、感官质量;③提高基酒和调味酒、食品添加剂、水质质量;④按酒体的色谱骨架成分进行勾调设计;⑤准确勾调添加计量;⑥调整产品结构,适应市场变化;⑦专业勾评人员应熟悉市场,了解消费者口味的变化,转变、突破观念,不断学习,增进知识,提高技术,成为专业上的多面手。(孙悟)

New-type liquor, also named new craft liquor, is produced as follows: edible alcohol as main raw material couples with multiple edible perfumes and blending liquid or base liquor by solid fermentation, then blending according to self-designed liquor body or proportioning relations of microconstituents in famous liquor. The technical tips to improve the quality of new-type liquor include:①alcohol quality meets the requirements of new national standards GB10343-2002;②improvement of physiochemical quality and sensory quality of edible alcohol;③ improvement of the quality of base liquor, blending liquor, food additives and water.; ④blending design based on chromatogram components of liquor body;⑤calculation of blending quantity accurately;⑥adjustment of product structure to match up market changes;⑦professional blending technicians should be quite familiar with market and consumers′ preference. They should be bold in technical innovation to keep up with the times. (Tran. by YUE Yang)