摘要
不同的净化处理方式生产的加浆水,除固形物含量有微量差别外,各微量组分并无太明显的差别,但是在风格口感方面却有显著的不同。实践证明,白酒行业的传统认识加浆用水的水质越纯净越好并非完全正确;应根据不同的酒度,选择一种或几种净化处理结合方式生产加浆用水,才能使成品酒达到酒体无色、清澈、透明、爽净,酒味协调、统一、丰满、适口。(孙悟)
Water addition by different purification treatment has slight difference in solids content and little or no difference in microconstituents varieties.However,their styles and taste were markedly different.It was commonly known in liquor-making industry that water addition of higher purity was better in the production. In fact, long-term production practice had proved that such cognition was not completely right all the time. Water addition should be produced by one technique or the combination of several techniques according to liquor of different alcoholicity. In this way, the water addition could make the product liquor colorless, transparent, and clean with enjoyable and harmonious taste. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第11期46-47,共2页
Liquor-Making Science & Technology
关键词
浓香型白酒
加浆用水
处理方式
Luzhou-flavor liquor
water addition
different alcoholicity
