柑桔白酒的酿造工艺初探

Preliminary study on brewing process of orange liquor

该文以柑桔为主要原料,辅以高粱、米糠等辅料,采用传统固态发酵工艺生产柑桔白酒,通过对原料配比、发酵条件、蒸馏工艺的优化,辅以勾兑调配,酿成果香、酒香优雅,醇厚、协调,典型性较强的柑桔白酒,旨在开辟柑桔深加工的新途径,同时满足市场多元化的要求。

This article introduced the production process of orange liquor with orange as main raw material and sorghum or rice bran as auxiliary ma- terials by traditional solid-state fermentation. In order to meet the demands of market diversification, the optimal conditions of production of orange white spirit including the ratio of raw materials, the fermentation and distillation process were investigated.