低度白酒生产技术的现状与创新

低度白酒在货架期易出现结晶形沉淀、白色絮状沉淀或失光现象，及发生水解、氧化与还原、缔合与离解、凝胶与溶胶等变化。可采用胶溶特性、助溶原理的应用和提高酒体的缔合度措施延缓中低度白酒质量变化。中国低度白酒应该从淡化香型概念、缩短发酵周期、降低有机酸酯的含量、全液法发酵生产等方面突破，进行生产工艺的创新、创新中国白酒。（孙悟）

Present Status & the Innovation of Low-alcohol Liquor Production Techniques

Crystalloid precipitate, white floc and gloss lost easily occurred for low-alcohol liquor in shelf period. Besides, hydrolysis, oxidation, reduction, association and dissociation, and gelatination and colloidization might also happen in liquor. Liquor quality change could be delayed based on peptizing properties and dissolve-helping theories and by increasing the association degree of liquor body. Low-alcohol liquor-making enterprises should make breakthrough in production techniques including liquor flavor types, shortening fermentation period, reducing the content of organic acids and organic esters, and full-liquid fermentation etc. to develop new low-alcohol liquor products.