降度贮存基础酒对勾调低度浓香型白酒质量的影响研究

Influence of Base Liquor of Different Alcoholicity and Storage Time on the Blending Quality of Low-Alcohol Nongxiang Baijiu

选取不同酒度、不同贮存期的浓香型基础酒用于低度白酒的勾调,通过定期的风味成分含量分析和专业品酒师的感官品评,得出了不同酒度贮存的基础酒对低度白酒勾调质量的影响。该实验结果表明,使用降度至42%vol^48%vol贮存12个月的基础酒勾调的38%vol浓香型白酒,其感官品评综合得分最高,并且降度后贮存有助于加速水解反应,使酸类物质增加,达到反应平衡从而使低度白酒酒体醇厚、回味悠长,低而不淡。

In this study we selected base liquor of different alcoholicity and storage time for the blending of low-alcohol Nongxiang Baijiu.Through regular flavoring components analysis and sensory evaluation,we explored the influence of base liquor of different alcoholicity and storage time on the blending quality of low-alcohol Nongxiang Baijiu.The results showed that,the 38%vol Nong xiang Baijiu blended with base liquor diluted to 42%vol to 48%vol and stored for 12 months had the highest sensory evaluation score.Moreover,hydrolyzation would accelerate in the diluted base liquor,thus increasing the content of acids,and giving the low-alcohol Baijiu full liquor body and long after taste.