泸州老窖酒勾兑技术的回顾

泸州老窖酒是我国浓香型白酒的典型代表。勾兑是白酒生产工艺的三大技术之一，是构建名优酒的重要技术。泸州老窖的勾兑技术发展经历了：20世纪50年代初的不同糟别酒间的勾兑；60年代初期的不同老窖酒间的勾兑；60年代中期开始使用5t铝桶进行勾兑组合；70年代，勾兑发展成为一门技术被用于生产实践；80年代以后勾兑技术进入现代化阶段，并采用感官、色谱和常规分析基础酒的数据进行勾兑。其勾兑法主要包括酒坛勾兑、铝桶勾兑和微机勾兑法等；其调味包括双轮底调味、陈酿调味、老酒调味、酒头调味、酒尾调味、酯香调味、酱香调味、曲香调味和窖香调味酒调味法；其勾兑现状主要采取不同糟别酒样、老酒与新酒酒样、新窖酒与老窖酒酒样、不同季节所产酒样和不同发酵期所产酒样间的按不同比例进行勾兑。（孙悟）

Review of Blending Techniques of Luzhou Laojiao

Luzhou Laojiao is the typical representative of Luzhou-flavor liquor in China.Blending,as one of the three liquor production techniques,is of vital importance in the production of famous liquor.The blending techniques of Luzhou Laojiao has experienced the following development stages: blending of liquor of different fermented grains in early 1950's;blending of different Luzhou Laojiao in early 1960's;blending by 5 t aluminum barrels in middle 1960's;blending as a professional technique used in production practice in 1970's;modernized blending in 1980's and blending based on the analysis of sensory indexes,chromatography,and base liquor data.The blending methods of Luzhou Laojiao mainly cover liquor jar blending,aluminum barrel blending,and computerized blending etc.The flavoring methods include double bottom flavoring,aging flavoring,aged liquor flavoring,heading liquor flavoring,ending liquor flavoring,ester fragrance flavoring,Maotai-flavor flavoring,and pit aroma flavoring etc.The blending nowadays is operated through the control of proper proportioning of aged liquor and fresh liquor,liquor produced in different seasons and liquor in different fermentation periods,and liquor of different fermented grains etc.(Tran.by YUE Yang)