陈酿勾兑的科学管理

Scientific Management of Aged Liquor Blending

通过原酒验收、定级、贮存,采用净酒贮存模式,原酒贮存期间选用科学有效的人工催陈方法,达到催陈老熟的作用,缩短基酒的贮存期。勾兑工序是产品形成最核心环节,加强对酒库勾兑工艺过程的监控与考核管理,在陈酿勾兑内部通过计算机信息管理系统建立起畅通的信息,采用微机勾兑技术,不断提高产品质量。

Through the inspection,grading,storage of original liquor,the scientific and effective aging promotion method was used to shorten the storage period.Blending process is the core step in product manufacture.The product quality could be improved through the control and evaluation of the blending process,establishment of unimpeded information system by internal computer information management,and realization of computer controlled blending technology.