Discussion on the Production of Baijiu with Soft & Elegant Style

Liquor-Making Science and Technology - - Contents -

LI Dahe1, LI Guohong1 and TANG Liyun2 (1. Sichuan Food Fermentation Industry Research & Design Institute, Chengdu, Sichuan 611130; 2. Yimeng Distillery Co. Ltd., Linyi, Shandong 276000, China) Abstract: The formation of the soft & elegant style of Baijiu was analyzed from the aspects of starter-making, liquor-making, and liquor blending. It was concluded that the integration of traditional technology and the technical innovation finally formed the soft & elegant style of Baijiu. (Trans. by YUE Yang) Key words: Baijiu; soft & elegant; style formation

随着人们生活水平的提高和对生活质量的追求,对白酒消费理念的健康理性化,一改过去“吃香喝辣”的理念,对白酒口感质量有更高的要求,更加注重口感绵柔,不冲,不辣,不燥,不剌喉,饮后顺畅舒适,要醉得慢醒得快。既要香味协调,又要柔雅舒适。所谓“柔雅”,“柔”即绵柔,“雅”即优雅。“柔雅”白酒是要香气优雅舒适、微量成分协调。白酒要做到“柔雅”,就需在制曲、酿酒工艺、陈酿、勾兑调味上下功夫。生产实践证明,香型融合是柔雅白酒风格形成的基础。本文主要从生产工艺方面进行 探讨。 1 12 1)

研究不同香型的酿造工艺特点,特别是3种基本香型(浓香型、清香型、酱香型白酒)的工艺特点,结合本企业产品的设计,从酿造工艺上进行香型融合,生产独具特色的产品。 2

种香型白酒的生产工艺特点(见表 香型融合的主要措施

以三大基本白酒香型为基础,各香型之间相互学习、

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