摘要
淡雅型白酒是一种在香气上具有幽雅、飘逸、细腻、诱人的自然发酵的复合香气的香型白酒。淡雅型白酒在口感上柔绵而不浓艳,细腻、圆润,有柔软而无骨之感;在风格上既淡又雅,是淡和雅的高度和谐、高度统一;在生理反应上酒既要上得慢,又要去得快。淡雅型白酒的酒体设计上应降低骨架成分的含量,相应地增加复杂成分的含量和种类。生产浓香淡雅型白酒的技术有: 采用不同的香型酒来组合勾兑和通过对原酒的生产控制来解决(包括原料、糖化发酵剂、生产设备、发酵工艺和微生态等方面)。
Elegant type Luzhou-flavor liquor has elegant naturally-fermented composite flavor and soft and mellow and enjoyable taste. It was a highly harmonious product of simplicity and elegance. The drinkers didn＇t feel drunk easily and the uncomfortable feeling went away quickly during drinking. The contents of bone compositions in liquor body design should be reduced and the contents and varieties of complex compositions should be increased correspondingly. The techniques in the production of elegant type Luzhou-flavor liquor covered the following： blending of liquor of different flavor types and production control of base liquor （including raw materials, saccharifying leaven, production equipments, fermentation techniques, and microorganism etc）. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第3期102-104,107,共4页
Liquor-Making Science & Technology
关键词
白酒
淡雅型
浓香型白酒
认识
liquor
elegant type
Luzhou-flavor liquor
acquaitance
