湘产浓酱兼香型白酒酒体设计的研究

Liquor Body Design of Nongjiangjianxiang Baijiu from Hunan

为开发一款具有湖南特色的浓酱兼香型白酒,采用优质浓香型基酒和酱香型基酒进行勾调,在单因素试验设计的基础上进行正交试验优化,以感官评价作为主要指标评判断酒体设计效果。结果表明,该产品浓酱基酒的搭配比例7∶3、不同年份浓香型基酒(3年∶5年∶8年)比例8∶1∶1、不同年份酱香型基酒(3年∶5年∶8年)比例7∶2∶1、复合调味酒用量0.6%时,产品深受消费者喜爱并获得国际大金奖。本研究为开发高端复合香型白酒新产品提供了成功的案例,为企业发展增添了新的源动力。

In order to develop a Nongjiangjianxiang Baijiu product with Hunan characteristics,high-quality Nongxiang crude liquor and Jiangxiang crude liquor were used for blending.Orthogonal test was carried out on the basis of single factor experiments,and sen-sory evaluation was used as the main indicator to evaluate the effect of liquor body design.The results showed that the best matching ratio of Nongxiang crude liquor and Jiangxiang crude liquor was 7∶3,the ratio of Nongxiang crude liquor of different years(3 years∶5 years∶8 years)was 8∶1∶1,the ratio of Jiangxiang crude liquor of different years(3 years∶5 years∶8 years)was 7∶2∶1,and the dos-age of the compound flavoring liquor was 0.6%.The product is loved by consumers and has won an international gold medal.This re-search has provided a successful case for the development of high-end compound flavor Baijiu products.