| 做低度白酒应掌握的几个环节 |
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| 引用本文： | 刘宝贵. 做低度白酒应掌握的几个环节[J]. 酿酒科技, 2007, 0(7): 99-101 |
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| 作者姓名： | 刘宝贵 |
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| 作者单位： | 长春榆树大曲集团股份有限公司,吉林榆树,130400 |
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| 摘 要： | 经过几十年的发展,低度白酒已成为中国白酒消费的主流产品.低度白酒生产应掌握好:高档基础酒生产的发酵与蒸馏,包括双轮底、多轮底发酵工艺,翻沙窖生产,优质已酸菌发酵液生产;酒的贮存与老熟;降度用水和除浊处理;勾兑、调味及其缔合.
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| 关 键 词： | 低度白酒 生产 工艺 |
| 文章编号： | 1001-9286（2007）07-0099-03 |
| 修稿时间： | 2007-06-21 |
Experience in Low-alcohol Liquor Production |
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| LIU Bao-gui. Experience in Low-alcohol Liquor Production[J]. Liquor-making Science & Technology, 2007, 0(7): 99-101 |
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| Authors: | LIU Bao-gui |
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| Affiliation: | Yushu Daqu Group Co.Ltd., Yushu, Jilin 130400, China |
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| Abstract: | Low-alcohol liquor consumption has become the mainstream in liquor consumption in China through several decades of development. The following points should be well controlled in the production of low-alcohol liquor: the fermentation and the distillation of high-grade base liquor including double bottom and multiple bottom fermentation, the production of sand-cast pits, and the production of quality caproic bacteria fermenting liquid; the storage and the aging of liquor; water used for alcohol-degrading and turbidity treatment; blending and flavoring etc. |
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| Keywords: | low-alcohol liquor production technology |
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