提高龙香型白酒感官幽雅度的技改措施

Technological Reformation Measures to Improve Sensory Elegance of Long-Flavor Baijiu

目前现有12个国标香型已远远满足不了不同区域、不同人群、不同消费场景等的需求,龙香型白酒就是在这大趋势下,开发的具有龙江特色的创新香型白酒,其是以黑龙江传统纯粮烧酒工艺为基础,融入多粮、多微、多艺、长酵、长贮等手段酿制调配而成,是多香复合的产物,香气口味上具有"五香"融合的特点。通过对传统水泥窖池的老窖泥化改造,为己酸菌等有益微生物提供一个良好的栖息地,提高了原酒的柔和度、丰满度、绵甜度,从而实现了龙香型白酒的香气陈正、甘爽协调、幽雅醇厚、回味悠长的完美味觉感受。

At present, the existing twelve national standard flavors are far from meeting the needs of different regions, different groups of people, different consumption circumstances, etc. Long-flavor Baijiu is innovative flavor-type liquor with Longjiang characteristics developed under this general trend. It is made based on Heilongjiang’s traditional pure grain Shojiu technology, blended into multi-grain,multi-microbe, multi-technology, long fermentation time, long storage period and other methods. It is a multi-flavor product with fused "five-scented" aroma and taste. Through mud aging reform of the traditional cement cellar, a good habitat for the caproic acid producing bacteria and other beneficial microorganisms was provided to improve the softness, fullness, and sweetness of the original liquor, thereby realizing the perfect taste experience of Long-flavor Baijiu with harmony, elegance and mellow aftertaste.