| 黄水调味液在新型白酒中的应用 |
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| 引用本文： | 赫江华. 黄水调味液在新型白酒中的应用[J]. 酿酒科技, 2005, 0(1): 52-53 |
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| 作者姓名： | 赫江华 |
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| 作者单位： | 湖北枝江酒业股份有限公司,湖北,枝江,443200 |
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| 摘 要： | 将黄水粗滤后，添加高活性生物酶进行催化热裂处理，制得黄水调味液。该黄水调味液具有窖香、糟香的复合香和尾净的特点。将黄水调味液用于新型白酒的勾调，用量为3／万左右，可改善闻香，增加窖香，增强新型白酒自然协调感，效果明显。(陶然)
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| 关 键 词： | 黄水调味液 催化热裂法 新型白酒 勾兑 |
| 文章编号： | 1001-9286(2005)01-0052-02 |
| 修稿时间： | 2004-09-16 |
Application of Yellow Water Flavoring Liquid in New Type Liquor |
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| HE Jiang-hua. Application of Yellow Water Flavoring Liquid in New Type Liquor[J]. Liquor-making Science & Technology, 2005, 0(1): 52-53 |
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| Authors: | HE Jiang-hua |
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| Abstract: | Yellow water flavoring liquid was produced by yellow water after primary filtration and addition of high activity bio-enzyme processed by catalyzing heat cracking. Such flavoring liquid had composite flavor of pits flavor and fermented grains flavor and aftertaste clear. The liquid could be used in New type liquor flavoring with its use level as about 3/10,000, which could evidently increase pit flavor in liquor and improve liquor smell flavor and strengthen liquor harmony. (Tran. by YUE Yang) |
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| Keywords: | yellow water flavoring liquid catalyzing heat cracking new type liquor blending |
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