摘要
浓香型白酒的杂味有糠味、臭味、油臭、苦味、霉味、腥味、尘土味、橡胶味等。去除杂味必须加强生产管理,在生产工艺上要严格要求,原料应清蒸透,搞好清洁卫生工作,加强窖池管理,缓慢蒸馏,量质摘酒,分级贮存,加强酒库管理等全过程的控制,防止产生邪杂味而降低产品质量。
The off-favor in Nong-flavor liquor include bran taste, foul smell, oil odour, bitter taste, stale odour, fishy smell, dust taste, and rubber smell etc. In oder to eliminate the off-flavor in Nong-flavor liquor, the following measures were recommended： strict production management and strict requirements of production technology, thorough steaming of raw materials, clean production environment and good sanitary conditions, strengthening the management of pits, slow distillation, liquor-receiving and liquor storage according to its quality, and strengthening liquor store-room management etc. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第2期71-72,共2页
Liquor-Making Science & Technology
关键词
浓香型
白酒
杂味
形成原因
Nong-flavor liquor
liquor
off-flavor
formation reasons
