改变中低档白酒质量的措施

Measures to Improve the Quality of Medium&Low Quality Liquors

为弥补新型白酒中低档酒酒体单一、窖香、糟香味不浓郁的缺点,四川天府名优酒研究中心、四川省天府酒厂经潜心研制,多次实验,在底锅里加入“发酵浓缩窖香串蒸液”进行串蒸,能使串蒸酒口感变得醇和浓厚,糟香、窖香浓郁,粮香协调,自然感强,特别是窖香突出,是调制中低档白酒的理想基酒。

To overcome the disadvantages of medium&low quality new type liquors including single liquor body and slight pit aroma and grains aroma,Sichuan Tianfu Famous Liquors Research Center and Sichuan Tianfu Distillery through times of experiments and hard working had successfully developed ideal liquor base for liquor blending.The liquor base,produced by cross steaming of liquor after addition of'fermented&distilled cross-steaming liquid with pit aroma ',had pure and mellow taste.Besides,the pit aroma and grains aroma in the liquor base were in natural harmony.