摘要
随着人民生活水平的不断提高,理性饮酒意识的增强,带来饮酒习惯的改变,白酒低度化已成为白酒发展必然趋势,同时也将成为中国白酒国际化的一块"敲门砖"。按照低度白酒生产工序,回顾了低度白酒品质提升技术的研究进展。生产优质白酒的关键是提高高度基酒的质量,高度基酒加浆降度后,会产生浑浊、沉淀,通过选择适宜的除浊技术,再经过勾兑调味,使酒体口感协调,最终生产出优质的低度白酒。
Improving of people＇s quality of life and enhancement of responsible drinking awareness impact our drinking habit significantly.Low-alcohol liquor is the trend of liquor development.At the same time, low-alcohol liquor will he the ＂open sesame＂ of Chinese liquor internationalization. This article reviews some progress of technology of improving low-alcohol liquor quality. It contains technoloies of improving the quality of base liquor and blending water, precipitate-removing, blending responsibly. The aim of this review is to provide research ideas of improving the quality of low-alcohol liquor and direct production of high-quality low-alcohol liquor.
出处
《酿酒》
CAS
2017年第6期19-22,共4页
Liquor Making
关键词
低度白酒
品质提升技术
基酒
除浊
勾调
low-alcohol liquor
improve quality
base liquor
precipitate-removing
blending
