| 研制低度白酒的几点体会 |
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| 引用本文： | 张锋国.研制低度白酒的几点体会[J].酿酒科技,2007(8):83-85. |
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| 作者姓名： | 张锋国 |
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| 作者单位： | 山东扳倒井股份有限公司,山东,高青,256300 |
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| 摘 要： | 生产低度白酒有3个主要的技术关键:①低度白酒味寡淡问题,难以保持高度白酒的固有风格;②酒度低了出现浑浊现象;③低度白酒不宜长期贮存,存在着货架期的质量不稳定问题.生产优质的基酒是生产低度白酒的基础;采用多次勾兑调味法是生产低度白酒的关键;科学的低度白酒骨架成分量比是稳定酒体的保证.
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| 关 键 词： | 低度白酒 基酒 调味 低度白酒 Development 酒体 稳定问题 分量 骨架 科学 调味法 勾兑 基酒 质量 货架期 存在 贮存 现象 酒度 风格 高度 生产 |
| 文章编号： | 1001-9286（2007）08-0083-03 |
| 修稿时间： | 2007-07-16 |
Experience in the Development of Low-alcohol Liquor |
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| ZHANG Feng-guo.Experience in the Development of Low-alcohol Liquor[J].Liquor-making Science & Technology,2007(8):83-85. |
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| Authors: | ZHANG Feng-guo |
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| Affiliation: | Shandong Bandaojing Co.Ltd., Gaoqing, Shandong 256300, China |
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| Abstract: | There were three main technical points in the production of low-alcohol liquor: 1. weak taste of low-alcohol liquor, which lost the original taste of high-alcohol liquor; 2. turbidity occurred in low-alcohol liquor; 3. difficult to long-term storage and unstable liquor quality in shelf period. Quality base liquor was the prerequisite to producing quality low-alcohol liquor, multiple times of blending and flavoring was the key technique in the production, and scientific proportioning of the backbone compositions could ensure stable liquor body. |
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| Keywords: | low-alcohol liquor base liquor flavoring |
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