特型白酒勾兑浅议

Opinions of Blending of Site-flavour Liquor

特型白酒生产的核心部分是勾兑。首先对库存酒要进行详细的记录和管理,对已到贮存期的酒进行感官品评和理化指标及微量成分的分析检测,确立骨架成分,以标样骨架成分为标准,先小样勾兑然后放大。勾兑后贮存一周以上,根据缺什么补什么的原则进行调味,一般以酯含量决定香,有机酸决定味,酸酯谐调达到组合平衡。(丹妮)

The core procedure in the production of Site-flavour liquor is blending.Firs tly,detailed records on and strict management of stored liquor are required.Fo r the liquor at storage period,sensory evaluation should be done and its physio chemical indexes and mi-croconstituents determined and analyzed to ascertain it s framed components.Then with the standard framed components as the criterion, small-scale blending is done.Finally,large-scale blending is carried on.Aft er the blending,the liquor is in need of more than one-week storage.And its t aste is completed by addition of substances shorten.Generally,its flavoring is determined by ester content,and its taste is determined by organic acids.The harmony between acids and esters in liquor is of vital importance.(Tran.by YU E Yang)