发酵法凤兼复合型白酒风格及工艺创新的研究

针对白酒消费多层次、多类别、多样性的差异,满足不断变化的消费需求,应用多粮配料、高温制曲、延长发酵、改造窖池、改变贮存方式等研制生产发酵法凤兼复合型白酒,是酿造工艺不断创新的丰硕成果,复合型白酒质量风格,以味见长、口感上从推崇专家口味转移到适应消费者口味需求的结果,创新产品的个性和特性,为提高市场竞争力与适应市场需求大方向奠定坚实的基础。

Research on the Style and Technological Innovation of Fermented Feng Multi-flavor Liquor

For the multi-level and diversity of liquor consumption,to meet the requirement of the consumption,fermented Feng multi-flavor liquor is developed by utilization of multi-grain material,koji making at high temperature,extension of fermentation period,and modification of cellar and storage methods,etc.It is an achievement of technology innovation.It is multi-flavor style.Taste flavor is shifted from adapting to the taste of respected experts to that of consumer.The characteristics of the innovative product l...