摘要
对低度浓香型白酒的研究发现,基础酒的质量、除浊工艺、勾调技术是影响其质量的重要因素;低度浓香型白酒在货架期易水解,增加酒的水味和酸味。采用活性炭吸附法与优质调味酒调味可有效解决低度酒失光、浑浊与酒体寡淡问题;用高酸、高酯白酒及含有丰富微量成分的基酒可提高低度浓香型白酒的稳定性,延长货架期。
The quality of base liquor, turbidity removal techniques, and blending techniques were important factors influencing the quality of low-alcohol Luzhou-flavor liquor. Hydrolysis easily occurred in the liquor in shelf period, which would enhance water taste and sour taste in liquor. The application of active carbon absorption method and quality flavoring liquor could effectively settle the problems of gloss lost, turbidity, and weak taste for low-alcohol liquor. The use of base liquor containing high acid and high esters and rich microconstituents could effectively improve liquor stability and prolong shelf period. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第8期105-108,共4页
Liquor-Making Science & Technology
关键词
低度白酒
浓香型
基础酒
除浊
勾调
low-alcohol liquor
Luzhou-flavor
base liquor
turbidity removal
blending
