摘要
低度酒生产中的关键工序是优质曲酒的生产、低度基酒的除浊以及对成品酒的勾兑调味。选用经贮存1年以上的总酸、总酯适中的绵柔醇和型的曲酒做低度酒的基础酒,并生产出多种各具特色的调味酒以备勾兑用,重视勾兑用水的净化处理,在勾调前,根据市场需求进行酒体设计,先要做大量的小试和中试,针对不同基酒选用不同处理方法,经多次勾调,才能生产出具有典型特色的优质低度白酒。(丹妮)
The key working procedures in low-alcohol liquor production are the preparation of quality starter liquor, precipitate elimination of low-alcohol base liquor, and blending and flavoring of product liquor. Starter liquor （above 1 year storage, balanced ratio of total acids and total esters, with soft and mellow taste） was used as base liquor to produce various flavoring liquor of different characteristics for liquor blending. Besides, the purification treatment of water used for blending should be highly valued. Before the blending, liquor body design should be conducted according to market requirements, large amount of small-size ＆ medium-size experiments was necessary, and different processing methods were adopted to different base liquor. Finally, quality low-alcohol liquor with special characteristics could be produced through multiple times of blending. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第1期77-79,共3页
Liquor-Making Science & Technology
关键词
低度白酒
优质曲酒
生产
除浊
勾调
low-alcohol liquor
quality starter liquor
production
precipitate elimination
blending
