| 白酒调味液的开发与应用 |
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| 引用本文： | 张宿义,卢中明,杨小柏,周军,罗枫,郁红丽,程永生. 白酒调味液的开发与应用[J]. 酿酒科技, 2003, 0(3): 47-48,50 |
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| 作者姓名： | 张宿义 卢中明 杨小柏 周军 罗枫 郁红丽 程永生 |
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| 作者单位： | 泸州老窖股份有限公司,四川,泸州,646000 |
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| 摘 要： | 白酒调味液是用70％的黄水和30％的酒尾在高活性生物酶的作用下，经催化热裂后的馏出液。采用它对白酒进行调味能改善酒质，赋予白酒自然感，同时可以降低生产成本，减少污染。
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| 关 键 词： | 白酒 调味液 开发 应用 黄水 酒尾 生物酶技术 |
| 文章编号： | 1001-9286(2003)03-0047-02 |
Development & Application of the Blending Liquid for Liquor |
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| ZHANG Su-yi,LU Zhong-ming,YANG Xiao-bai,ZHOU Jun,LUO Feng,YU Hong-l i and CHENG Yong-sheng. Development & Application of the Blending Liquid for Liquor[J]. Liquor-making Science & Technology, 2003, 0(3): 47-48,50 |
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| Authors: | ZHANG Su-yi LU Zhong-ming YANG Xiao-bai ZHOU Jun LUO Feng YU Hong-l i CHENG Yong-sheng |
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| Abstract: | The biological blending liquid for Liquor is a distillate,re su lted by the70%yellow water and30%ending-liquor's ther-mal fragment and catalysis under the high-activity biological enzyme action.If the yellow liqu id flavoring is used in the liquor blend-ing,it could improve the quality of l iquor and make the liquor solid-state taste.In the meantime ,the production c osts will be de-creased and the environment pollution will be reduced. |
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| Keywords: | biological enzyme techniques yellow water ending-liquor liquor blendi ng liquid |
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