“洋河蓝色经典”绵柔型质量风格成因初探

preliminary discussion on the formation of soft-taste style of Yanghe Blue Classic

从洋河酒厂的地域环境、酿酒历史、制曲及人工老窖工艺、酿造及勾兑工艺等方面对"洋河蓝色经典"绵柔型质量风格形成原因进行初步探索,重点总结了"三多两长"的酿造及勾兑工艺(绵柔型白酒核心工艺)特点,进一步阐明了绵柔型白酒酿造工艺的最新成果及绵柔型质量风格形成意义。

This paper preliminarily discussed the formation of soft-taste style of Yanghe Blue Classic from the following aspects： geo graphical environment, liquor-making history, starter-making and artificial Aged Pits techniques, as well as art of fermentation and blending.The paper also sumarized related technologies of fermentation （with Three Much Two Long as typical charateristics） and blending （key point in soft-taste liquor making）. In the end, the paper futher clarified latest achievements on liquor-making and significance of the market orientation as soft style.