摘要
将黄水粗滤后,添加高活性生物酶进行催化热裂处理,制得黄水调味液。该黄水调味液具有窖香、糟香的复合香和尾净的特点。将黄水调味液用于新型白酒的勾调,用量为3/万左右,可改善闻香,增加窖香,增强新型白酒自然协调感,效果明显。(陶然)
Yellow water flavoring liquid was produced by yellow water after primary filtration and addition of high activity bio-enzyme processed by catalyzing heat cracking. Such flavoring liquid had composite flavor of pits flavor and fermented grains flavor and aftertaste clear. The liquid could be used in New type liquor flavoring with its use level as about 3/10,000, which could evidently increase pit flavor in liquor and improve liquor smell flavor and strengthen liquor harmony. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第1期52-53,共2页
Liquor-Making Science & Technology
关键词
黄水调味液
催化热裂法
新型白酒
勾兑
yellow water flavoring liquid
catalyzing heat cracking
new type liquor
blending
