混料设计在低度浓香型白酒酒体设计中的应用

Application of Mixture Design in the Design of Low-alcohol Luzhou-flavor Baijiu

为满足市场需求,优化我公司低度浓香型白酒酒体设计流程。以感官评价为响应项,建立其与各基础酒之间的回归方程。通过优化分析得最优配方组合为:A基础酒20%,B基础酒75%,D基础酒5%。品评窖香较浓,粮糟香舒适,绵甜爽净,余味较长,符合公司对低度浓香型白酒的要求。所以用混料设计方式,结合理化分析方法,优化我公司低度浓香型白酒酒体设计是科学合理的。

In order to meet the market demand, the design process of low-alcohol Luzhou-flavor Baijiu in our company was optimized. In this paper, sensory evaluation was used as the response item to establish the regression equation between sensory evaluation and basic liquor. Through optimization analysis, the optimum formula combination was: A base liquor 20%, B base liquor 75%, D base liquor 5%. The cellar aroma is strong, the grain grains are comfortable, sweet and clean, and the aftertaste is long, which meets the company's requirements for low-alcohol Luzhou-flavor liquor. Therefore, it is scientific and reasonable to optimize the design of low-alcohol Luzhou-flavor liquor in our company by mixing design and physical and chemical analysis methods.