“味美思”高度配制酒工艺研究

Study on technology of"Vermouth"high alcoholicity cutwine

本文以优质高度白酒为基酒,辅以干红葡萄酒,同时添加中草药浸提液、砂糖、食用香精、乙基麦芽酚等,成功研制出一种"味美思"高度配制酒。通过正交试验确定了最佳配制工艺为:酒度为40%(v/v),糖的加入量为3%,中药汁的加入量为2%,干红葡萄酒的加入量为3%,乙基麦芽酚的加入量为0.1(?),食用生梨香精的加入量为0.1(?),食用玉米香精的加入量为0.1(?),食用蜂蜜香精的加入量为0.1(?)。成品酒度适中、残糖少,淡淡的药香及各种芳香味溶于酒中,掩盖了高度白酒原有的酸味、辣味、涩味、苦味等刺激味,使其入口柔和、绵软,味道纯正,芳香浓郁。

This paper is about a kind of high alcoholicity cutwine Vermouth which is successfully produced.It is based on excellent strong drink and is accompanied with dry red wine and is added with Chinese herbal extract, sugar, flavouring essence and Ethyl Maltol.Through orthogonal test, we determined the optimum ingredient of the cutwine.They are alcoholicity40% （v/v） , sugar3%, Chinese herbal extract2%, dry red wine3%, Ethyl Maltol0.1 ^0/000, flavoring pear essence0.1%^0/000, corn flavor0.1^0/000, honey flavour0.1^0/000.This Vermouth is with suitable alcoholicity, less residual sugar, light herbal flavour and several fragrancy, which decrease the sour, peppery, astringent and bitter taste of original strong drink.This Vermouth tastes mild, melted and pure, and is with rich fragrancy.The produse of this Vermouth on the one hand conforms to the development tendency of Chinese liquor：low alcoholicity and light, on the other hand it advances the development of Chinese spirits industry.