不同等级食用酒精对固液法白酒质量的影响

对不同等级食用酒精感官和理化指标、应用效果进行了详细研究分析。结果表明,食用酒精中影响固液法白酒风味质量的成分较多;酒精等级越高,"杂质"越少,刺激性越少,且带甜味;应用于固液法白酒生产可减少成品酒中影响口感的成分,减少基酒中"饮后上头"、"醉酒时间长"的成分;使用特级食用酒精勾调的固液法白酒,只要固态法基酒和调味酒优质,可达到绵柔、顺喉、回甜、爽净的效果。

Effects of Edible Alcohol of Different Quality Grades on the Quality of Liquor by Solid-liquid Fermentation

The sensory indexes,physiochemical indexes,and applied effects of edible alcohol of different quality grades were investigated.The results showed that edible alcohol of higher quality grade had less impurity and weaker pungent taste but a little sweetness.The use of such alcohol in the production of liquor by solid-liquid fermentation could reduce the adverse components influencing liquor taste and liquor aftertaste.As long as the quality of base liquor and flavoring liquor was good,the use of edible alcoho...