摘要
芝麻香型白酒的特征风味物质主要集中在蒸馏过程的后段。在小窖宣酒芝麻香型白酒接酒过程中通过将后段酒以不同的比例加入到前段,分析酒体产生的变化,以期优化摘酒工艺使优质酒率得到提高。
The characteristics of sesame flavor liquor flavor mainly concentrated in the rear section of the distillation process.Analysis of changes in liquor by adding the rear section of the distillation process to the front in different proportions, in order to improve the yield of quality liquor by optimizing the liquor-receving.
出处
《酿酒》
CAS
2017年第1期55-57,共3页
Liquor Making
关键词
小窖宣酒
芝麻香型白酒
摘酒工艺
xuanjiu small pits
sesame flavor liquor
liquor-receving technology
