浓香型原酒分段摘酒工艺的研究与应用

摘要

The change rules of physiochemical indexes of Nongxiang base liquor in distilling process were investigated by using chromato-graphic analysis combined with sensory evaluation. A set of methods for segmental collection of base liquor was summed up. The practice sug-gested that such method was of application value in improving the quality of base liquor.%利用色谱分析技术,对浓香型白酒蒸馏过程各段次理化指标的变化规律进行研究,结合感官品评,探讨并总结了一套摘酒并坛方法,实践表明,此方法对提升原酒品质有一定的应用价值.