摘要
老龙口白酒采用泥窖发酵,中温大曲为糖化发酵剂,混蒸混入和清蒸混入两种工艺相结合。老龙口白酒酒体设计:利用微机优化组合、设计骨架成分;利用微量复杂成分,构建品牌风格;勾调酒时:①掌握好各种调味酒的正确使用及其功能;②充分利用协调成分和复杂成分的作用;③抓主体香韵,突出产品个性。(孙悟)
LaolongkouTM Liquor was produced through mud pit fermentation by the application of two techniques （mixed steaming and mixture, single steaming and mixture） with medium-temperature Daqu as saccharifying ferment. Liquor body was designed by following methods： backbone components design by means of computer optimization and brand style establishment by means of complex microconstituents. The following points should be highly valued during liquor blending： ①proper management of the application and the functions of each flavoring liquor; ②make full play of harmonious components and complex components; ③put emphasis on main body flavor to reflect product individuality. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第7期71-72,77,共3页
Liquor-Making Science & Technology
关键词
老龙口白酒
酒体风格
设计
LaolongkouTM Liquor
liquor body style
design
