摘要
按发酵和后处理方式,将奶酒分为发酵奶酒、蒸馏奶酒、勾兑奶酒、起泡奶酒和加气起泡奶酒5类。乳清发酵奶酒为浅黄绿色,酒液澄清透明,奶香舒愉,酒香清雅,干型和半干型酸味爽口,甜型和半甜型酸甜适口,后味爽净;蒸馏奶酒清亮透明,具有舒适清雅的奶香和酒香,绵柔醇和,微酸爽口,后味微苦;勾兑奶酒为浊白色,形态均一,具有奶香味,微甜醇和,柔和适口;起泡奶酒兼具酸奶、啤酒和碳酸饮料的风味,营养丰富,外观呈均匀的乳白色,泡沫较细,酸甜适口,爽而不腻,风味独特;加气起泡奶酒色泽浅黄带绿,奶香、酒香、清雅舒愉,酸甜爽口,泡沫较细,有杀口感。(孙悟)
Milk wine could be classified into five types according to fermentation ways and post-treatment measures including fermened milk wine, distilled milk wine, blended milk wine, bubbling milk wine and air entraining milk wine. Whey fermened milk wine is chartreuse in color and the wine is clean and transparent with pleasant milk aroma and elegant wine aroma. Besides, it has enjoyable sweet and acid taste with pure aftertaste. Distilled milk wine is clean and transparent with soft wine taste and slight bitter aftertaste and enjoyable milk and wine aroma. Blended liquor is white in color with slight sweet and soft taste. Bubbling milk wine is in possession of the characteristics of soured milk, beer and soda beverage and has abundant nutrition and special taste. Air entraining milk wine is yellow and green in color with fine foaming and pleasant taste.
出处
《酿酒科技》
北大核心
2005年第12期92-94,共3页
Liquor-Making Science & Technology
关键词
奶酒
类型
风味
milk wine
types
flavor
