摘要
西凤酒企业参予了轻工业部组织的茅台、汾酒质量试点,从剖析名酒香味成分入手,从而对香型开始有了科学而明确的认识;西凤酒,经过多年的科学剖析,严密求证而确立为凤型酒的典型代表;为适应市场的需求,西凤酒传统工艺在继承中创新体现在,多粮发酵、高温制曲、合理配料、适温入窖、延长发酵期、缓火蒸溜和精心勾兑等;西凤酒的发展以质量求生存,侧重于香型多元化,以品牌延伸、培育持久独特魅力,在自我创新中张扬个性。
Xifeng enterprises participated in pilot program of Maotai and Fen liquors＇ quality organized by the Ministry of Light Industry.From the analysis of fragrance and flavor ingredients of famous liquor, a scientific and clear understanding of flavor was made. Xifeng liquor was established as a typical representative of Feng flavor liquor through scientific analysis and rigorous confirmation for many years. In order to meet market demand, the process inheritance and innovation of Xifeng liquor were embodied in multigrain fermentation, high temperature koji making, reasonable ingredients formulation, cellar entry at optimal temperature, extended fermentation period, mild distillation, careful blending, etc. Development of Xifeng depends on the quality for survival, focuses on the diversification extension of brand, and cultivates self-innovation individuality.
出处
《酿酒》
CAS
2016年第4期9-14,共6页
Liquor Making
关键词
西凤酒
传统工艺
发展
创新
Xifeng liquor
traditional process
development
innovation
