摘要
白酒生产微生物是影响产品质量风格的重要基础之一,不同区域的地理环境存在不同众多的微生物菌群。以苏、鲁、豫、皖为代表的淡雅浓香型白酒,根据市场消费者对浓香型酒质变化的要求,从追求香气而转变为更注重口味的绵、柔、净、甜,香味谐调的趋向。其产品个性特征概括为:"甜、绵、软、净、香"。淡雅浓香型白酒香气应有己酸乙酯为主的复合香气,凸现幽雅飘逸感,口味应努力做到绵柔、醇和、回甜、爽净,具有舒适感;在风格上注重色、香、味的自然谐调感,具有独特淡雅风格。(陶然)
Microbes is one of the important factors influencing the quality and the style of liquor. Different microbial groups exist in different regions of different geographic environment. Elegant Luzhou-flavor liquors, produced in Jiangsu, Shandong, Anhui and He＇nan, their development trend changes from flavor-oriented to taste-oriented （featured by soft, clean and enjoyable taste with harmonious flavor） due to consumer＇s requirements. The liquors have complex aroma （mainly as ethyl caproate） and comfortable taste. Except specific elegant styles, the liquors also present natural harmony in color, flavor and taste.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第3期111-112,共2页
Liquor-Making Science & Technology
关键词
白酒
淡雅浓香型
风格特征
发展方向
liquor
elegant Luzhou-flavor
styles ＆ characteristics
development trend
