摘要
浓香型白酒降度后,不仅在风味、口感上有显著的变化,而且可能会出现失光、浑浊现象。低度白酒的质量与优质曲酒在风格、口感方面存在差别。在低度白酒生产过程,加强基础酒的选取、原浆酒的净化、勾兑、微量芳香物质的调整、加浆用水的质量、调味酒的选用、勾兑后净化(除浊)、灌装前再过滤等环节,可使成品酒达到酒体无色、清澈、透明、爽净,酒味统一、丰满、适口、绵柔、净爽的标准。
There is significant change in taste and in flavor after reducing alcohol content of Luzhou-flavor liquor. Besides, gloss lost and turbidity might also happen in liquor. The quality of low-alcohol liquor was inferior to that of quality liquor. In order to produce quality low-alcohol Luzhou-flavor liquor （colorless, clean and transparent liquor body, and soft and enjoyable taste）, the following production procedures should be highly valued： selection of base liquor, purification and blending of original liquor, regulation of trace aromatic substances, water quality for slurry addition, selection of flavoring liquor, turbidity removal after the blending, secondary filtration before bottle filling etc. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第8期109-110,共2页
Liquor-Making Science & Technology
关键词
低度白酒
浓香型
勾兑
除浊
low-alcohol liquor
Luzhou-flavor
blending
turbidity removal
