酿酒
釀酒
양주
LIQUOR MAKING
2012年
6期
48-49
,共2页
侯晓波%高军%刘雅春%沈淑梅
侯曉波%高軍%劉雅春%瀋淑梅
후효파%고군%류아춘%침숙매
31%3％vol%清香复合香%酒体%设计%报告
31%3％vol%清香複閤香%酒體%設計%報告
31%3％vol%청향복합향%주체%설계%보고
31.％vol%Fen multi-flavor%liquor body%design%report
在介绍了清香复合香酒生产原料、生产工艺的基础上，重点强调了清香复合香酒对基础酒、调味酒、勾兑用水的要求，并给出了清香复合香酒成品酒的感官评价和理化指标分析结果。按所述要求生产的清香复合香酒香气馥郁，自然柔和，醇甜，余味悠长，理化、卫生指标符合国标GB10781．2和GB2757的要求，并有效解决超低度清香型白酒前香后味过淡、过短的问题。
在介紹瞭清香複閤香酒生產原料、生產工藝的基礎上，重點彊調瞭清香複閤香酒對基礎酒、調味酒、勾兌用水的要求，併給齣瞭清香複閤香酒成品酒的感官評價和理化指標分析結果。按所述要求生產的清香複閤香酒香氣馥鬱，自然柔和，醇甜，餘味悠長，理化、衛生指標符閤國標GB10781．2和GB2757的要求，併有效解決超低度清香型白酒前香後味過淡、過短的問題。
재개소료청향복합향주생산원료、생산공예적기출상，중점강조료청향복합향주대기출주、조미주、구태용수적요구，병급출료청향복합향주성품주적감관평개화이화지표분석결과。안소술요구생산적청향복합향주향기복욱，자연유화，순첨，여미유장，이화、위생지표부합국표GB10781．2화GB2757적요구，병유효해결초저도청향형백주전향후미과담、과단적문제。
Based on the introduction of material and process of Fen multi-flavor liquor, the requirements of base liquor, blending liquor and blending water were emphasized. The results of sensory evaluation and physico-chemical index analysis were also reported. Accordingly, the liquor produced meets the requirements of sensory characters and those of physio-chemical and hygienic indexes of national standard of GB10781.2 and GB2757. In addition, the fragrant problems in low alcoholic Fen liquor were also solved.
