摘要
根据小曲固态法白酒的生产特点及在蒸馏过程中呈香呈味物质对其质量的影响,需从口感理化指标对基酒进行分级贮存,配合合理的产品勾兑及调味酒选择来提高成品酒质量。
The production features of Xiaoqu liquor by solid fermentation were introduced. The effects of aroma-producing substances on Xiaoqu liquor quality during distilling process were investigated. In order to improve the quality of Xiaoqu liquor, it was suggested that the grading and the storage of base liquor should be carried out based on base liquor taste and base liquor physiochemical indexes, more than that, appropriate blending and the selection of proper flavoring liquor was also required.
出处
《酿酒科技》
北大核心
2012年第8期74-76,共3页
Liquor-Making Science & Technology
关键词
小曲固态法白酒
基酒分级
贮存
勾兑
调味酒
Xiaoqu liquor produced by solid fermentation
grading of base liquor
storage
blending
flavoring liquor
