摘要
芝麻香型白酒的酿造工艺将现代生物技术与传统工艺相结合,在吸收了浓香型、清香型、酱香型白酒酿造精髓的基础上独创了新的酒体风格特点,该香型白酒香气幽雅、酒体丰满、风格独特。近年来,随着消费趋势的转变,绵柔型酒体受到市场的普遍青睐。本文以乾隆江南绵柔芝麻香型白酒为研究对象,探索了绵柔型芝麻香独特的风味物质体系,分析了其形成的工艺基础,构建了绵柔型芝麻香白酒的酿造理论。
The production technology of Zhimaxiang Baijiu combines modern biotechnology with traditional liquor-making technology,absorbs the essence of the production technology of Nongxiang Baijiu,Qingxiang Baijiu and Jiangxiang Baijiu,and creates a new style of Baijiu.In recent years,with the change of the consumption trend,soft-type Baijiu has become favored by the market.In this paper,the unique flavoring substance system of soft-type Zhimaxiang Baijiu was explored,the technological basis of its formation was analyzed,and the production theory of soft-type Zhimaxiang Baijiu was established.
作者
张建良
于飞跃
杨海波
李行
ZHANG Jianliang;YU Feiyue;YANG Haibo;LI Xing(Qianlong Jiangnan Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)
出处
《酿酒科技》
2020年第2期105-109,共5页
Liquor-Making Science & Technology
关键词
绵柔型芝麻香白酒
酿造生产工艺
风味物质探究
soft-type Zhimaxiang Baijiu
production technology
exploration of flavoring substances
