CAJ | 학술논문

柔雅叙府酒为全国独创首款一步法多粮浓酱兼香型白酒,其勾兑与调味工艺是形成酒体独特风格的一个关键步骤。对其勾调过程中原酒的贮存和陈酿管理、基础酒的组合和调味、加浆用水的选择、酒体除浊、成品酒的理化分析以及感官鉴评等长期以来形成的实践经验进行总结,希望为白酒行业中同类新产品的开发提供借鉴。
유아서부주위전국독창수관일보법다량농장겸향형백주,기구태여조미공예시형성주체독특풍격적일개관건보취。대기구조과정중원주적저존화진양관리、기출주적조합화조미、가장용수적선택、주체제탁、성품주적이화분석이급감관감평등장기이래형성적실천경험진행총결,희망위백주행업중동류신산품적개발제공차감。
Soft Xufu Liquor is the first original Luzhou Maotai-flavor liquor product.Its blending and flavoring technology is a key procedure to form its unique liquor style.In this paper,long-term practical experience in base liquor storage and aging management,the combination of base liquor and flavoring,the selection of syrup water,the precipitation of liquor body,physiochemical analysis of product liquor,and liquor sensory evaluation etc.were summed up,which could provide useful reference for the development of similar new products.（Tran.by YUE Yang）