摘要
通过对酱香3轮次酒醅生产酱香双轮底调味酒的研究,明确了关键控制点及参数,形成了相应的技术规范和技术标准。所产的酱香双轮底调味酒中酸、酯、醇等指标明显提高,并且经过3年的陶坛贮存,在理化分析与感官品评中,质量等级均好于普通的大曲酱香窖底酒,在勾调使用过程中的调味效果更加明显,应用于公司生产的高端产品,产生了较好的社会效益与经济效益。
Through studying the production of flavoring liquor by double-bottom fermentation using fermented grains of the 3rd pro- duction cycle, the key control points and technical parameters were defined and the corresponding technical specifications and stan- dards were also formed. The indicators （acids, esters, alcohols, etc.） of the produced flavoring liquor got improved evidently. Besides, after 3-year storage in pottery, the quality grade of the produced flavoring liquor was superior to common Daqu Jiangxiang Baijiu by physiochemical analysis and sensory evaluation. As it was used in liquor blending, it had better flavoring effects. Accordingly, the produced flavoring liquor belonged to high-end product and its use could achieve good social benefits and economic benefits.
出处
《酿酒科技》
2017年第5期52-56,共5页
Liquor-Making Science & Technology
关键词
酱香型白酒
双轮底
调味酒
Jiangxiang Baijiu
double-bottom fermentation
flavoring liquor
