摘要
主要分析了低度白酒的发展趋势及其发展过程中存在的失光、混浊、货架期酯水解、口感淡薄等现象。从优质基酒和调味酒的生产,采用先进的设备和技术对低度基酒的除浊或增加沉淀物的溶解度,利用气相色谱、计算机等高新技术进行白酒的勾兑,多香型的融合,黄水和酒尾在基酒和调味酒上的应用,引入健康因子进行低度健康白酒及风格特色预调酒的开发等多方面阐述了提升低度白酒品质的技术关键。最后,从多方面思考低度白酒的发展前景。
In this paper, the development trend of low-alcohol Baijiu, and the many main problems in the development of low-alcohol Baijiu including turbidity, ester hydrolysis in shelf period and standard inapplicability were analyzed. Specifically, the technical points toimrove the quality of low-alcohol liquor were illustrated as follows： the prodution of high-quality base liquor and flavoring liquor dependent on technical innovation, precipitate elimination oflow-alcohol base liquor and water used for alcohol-degrading, and increased the solubility of sediment, gas chromatography and computer-assisted blending were applied in liquor body design and blend, baijiu of different flavor types was integrated to produce quality low-alcohol liquor, yellow water and ending water could be used for improve the quality of base liquor and flavoring liquor, the introduction of health factors to develop low-alcohol health liquor and various alcopop of different characteristics etc. Finally, the development foreground of low-alcohol liquor was discussed from the various aspects.
出处
《酿酒》
CAS
2017年第6期12-16,共5页
Liquor Making
关键词
低度白酒
失光浑浊
品质提升
low-alcohol Baijiu
turbidity
quality improvement
