摘要
新国家标准GB/T 10781.2—2022 《白酒质量要求第2部分:清香型白酒》中首次规定了特级酒的感官、理化指标,引发各企业对特级酒生产工艺、原辅料投配、基酒勾调、感官鉴定等方面探讨和尝试。为贯彻国家新发展理念,实现白酒产业高质量发展,对汾阳产区酿酒工艺进行调查研究,结合酿酒管理实践,探索清香型特级酒生产工艺可行方法,供同行参考,也可作为企业今后工艺改进、管理提升的方向。
The new national standard《Quality requirements for baijiu Part 2:Qingxiangxing baijiu》(GB/T10781.2-2022)for the first time stipulated the sensory、physical and chemical indicators of premium liquor,which triggered various liquor making enterprises to explore and try the production process of super grade liquor,raw and auxiliary materials,base liquor blending,sensory identification and other aspects.In order to implement the new development concept of the country and realize the high-quality development of the Baijiu industry,the author investigated and studied the brewing technology in Fenyang production area,and explored the feasible methods for the production technology of Qingxiangxing super grade liquor in combination with the practice of brewing management,for the reference of peers,and also as the direction for the future process improvement and management improvement of enterprises.
作者
林海燕
LIN Haiyan(Shanxi Xinhuacun Fenjiu Distillery CO.,LTD.,Shanxi Fenyang 032200,China)
出处
《食品工程》
2023年第3期10-13,共4页
Food Engineering
关键词
清香型
特级酒
生产工艺
基酒勾调
Qingxiangxing
premium liquor
production process
base liquor blending
