北方清芝复合香型白酒生产工艺的研究

Study on the Production Techniques of Qing-Zhi Compound Flavor Baijiu(liquor) in North China

在清香、芝麻香型白酒的生产工艺基础上进行了改革创新,借鉴低温和高温生产工艺的特点,创新清芝复合香型白酒的新工艺。结果表明,该创新工艺所酿制的白酒香气复合幽雅,酒体醇和细腻,风格独特,理化指标检测结果符合产品标准。

In this study, we innovated a new prod uction technique of Qing-Zhi compound flavor Baijiu （liquor）, based on the production tech-niques of Qingxiang Baijiu（liquor） and Zhimaxiang Baijiu（liquor）, and borrowing from low temperature and high temperature fermentation tech-niques. The liquor produced in this way has elegant aroma, mellow and delicate liquor body, and unique style. Its physicochemical indexes all meet relevant standards. （Trans. by HUANG Xiaoli）.