摘要
实现芝麻香型白酒的完美塑造,除生产过程中严格原料的配比、多菌种强化与使用、高温堆积与发酵等工艺环节外,勾兑调味过程非常关键。勾兑调味细化原酒分级、分型贮酒、合理搭配、精心调味等要求是塑造芝麻香完美品质的重要手段。
In addition to strict proportioning of raw materials, strengthened use of multiple microbial species, and high-temperature stacking and fermentation, blending and flavoring are key procedures in producing sesame-flavor liquor with perfect quality. Some principles should be strictly followed in blending and flavoring: liquor storage according to liquor types and liquor grades, proper liquor collocation, and careful flavoring etc. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2008年第10期62-64,共3页
Liquor-Making Science & Technology
关键词
芝麻香型白酒
分型贮酒
微量成分
sesame-flavor liquor
liquor storage according to liquor types
trace compositions