青梅威士忌预调酒的制备工艺及感官品质影响因素分析

Analysis on the Preparation Technology and Sensory Quality Influencing Factors of Green Plum Whiskey Pre-mix Cocktail

通过单因素试验和比较不同过滤工艺得到青梅威士忌预调酒的最佳工艺配方为黄冰糖∶酒=0.4∶1.0,青梅∶酒=0.8∶1.0。青梅在40%vol苏格兰混合型威士忌浸泡3个月后,将青梅威士忌浸渍液加水稀释到酒精度26%vol进行第一次冷却过滤后,将过滤液再次加水稀释到最终成品酒精度15%vol进行二次冷却过滤。在此条件下制备的青梅威士忌预调酒果味馥郁、酸甜宜人,不仅拥有青梅浓郁特征风味,还有威士忌特征花果木香等多层次香气和口感的特性。

Through single factor test and comparison of different filtration processes,the optimal process formula of green plum whisky pre-mix cocktail is yellow rock sugar∶wine=0.4∶1.0,green plum∶wine=0.8∶1.0.After the green plum is soaked in 40%vol Scotch mixed whisky for 3 months,add water to dilute the green plum whisky impregnation solution to 26%vol for the first cooling and filtration,and then add water to dilute the filtrate to 15%vol for the second cooling and filtration.The green plum whisky pre-mix cocktail prepared under these conditions has rich fruit flavor and pleasant sour and sweet taste.It not only has the rich characteristic flavor of green plum,but also has the characteristics of multi-level aroma and taste such as whisky characteristic flower,fruit and wood aroma.