摘要
低度白酒因其适口度好、醉酒度低而深受广大消费者喜爱,但低度白酒乙醇含量低,醇溶性香味物质易析出,储存过程水解快,时间过长酒体易出现酸味、水味。本文主要从低度酱香型白酒的技术难点着手,浅谈低度酱香型白酒的勾调方法。
Low-alcohol Baijiu is popular among consumers because it’s easy to drink and not easy to cause hangover.However,due to its low alcohol content,the alcohol-soluble flavor substances are easy to precipitate,the hydrolysis process happens fast during storage,and a sour and watery taste will appear after long-time storage.This paper summarizes the technical difficulties in the production of low-alcohol Jiangxiang Baijiu,and introduces the blending method of low-alcohol Jiangxiang Baijiu.
作者
邓涛
杨秀其
陈波
廖永红
何正
胡会
DENG Tao;YANG Xiuqi;CHEN Bo;LIAO Yonghong;HE Zheng;HU Hui(Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523;Sichuan Ecological Brewing Technology Research Center for Jiangxiang Baijiu,Gulin,Sichuan 646523,China)
出处
《酿酒科技》
2021年第12期65-67,共3页
Liquor-Making Science & Technology
基金
四川省科技计划项目(2019YFS0519)
四川大学泸州市人民政府战略合作项目(2020CDLZ-3)。
关键词
低度
酱香型白酒
技术难点
勾调方法
low-alcohol
Jiangxiang Baijiu
technical difficulties
blending method
