摘要
柔雅叙府酒为全国独创首款一步法多粮浓酱兼香型白酒,其勾兑与调味工艺是形成酒体独特风格的一个关键步骤。对其勾调过程中原酒的贮存和陈酿管理、基础酒的组合和调味、加浆用水的选择、酒体除浊、成品酒的理化分析以及感官鉴评等长期以来形成的实践经验进行总结,希望为白酒行业中同类新产品的开发提供借鉴。
Soft Xufu Liquor is the first original Luzhou Maotai-flavor liquor product.Its blending and flavoring technology is a key procedure to form its unique liquor style.In this paper,long-term practical experience in base liquor storage and aging management,the combination of base liquor and flavoring,the selection of syrup water,the precipitation of liquor body,physiochemical analysis of product liquor,and liquor sensory evaluation etc.were summed up,which could provide useful reference for the development of similar new products.（Tran.by YUE Yang）
出处
《酿酒科技》
北大核心
2012年第2期46-48,共3页
Liquor-Making Science & Technology
基金
四川省科技厅支撑项目(2010SZ0229)
四川省经信委重大产业创新专项(2011YB00275)
宜宾市自主创新项目(200905207)
关键词
白酒
柔雅叙府酒
勾兑
调味
Baijiu（liquor）
soft Xufu liquor
blending
flavoring
