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&&&&Two-line hybrid glutinous sorghum liquor was used as base liquor and then soaked separately or the whole juice of Citrus reticulata,Satsuma mandarin(red),Navel orange and Satsuma mandarin(yellow) to produce liqueur with alcohol content(v/v) as 20 % to 40 % and sugar content(g/L) as 210 to 360 g/L.
&&&&以两系杂交糯高粱酒作基酒,单独或混合浸泡红橘、红温州蜜柑、脐橙、黄温州蜜柑的全果浆汁,酿制成酒度为20%Vol～40%Vol,糖度为210g/L～360g/L的成品酒;
&&&&and the general alcoholic-ity of base liquor controlled between59%～62%(v /v)in liquor distilling.
&&&&烤酒时控制接基酒综合酒度59%～62%(v/v)。
&&&&④a good base liquor for the production of medicinal liquor a
&&&&④是生产药酒、功能性白酒最好的基酒;
&&&&Study on the Change Rules of Flavoring Compositions of Si'te Base Liquor in Different Storage Containers
&&&&四特基酒在不同贮存容器中香味成分的变化规律
&&&&Through system reform,capital reorganization and resources opti-mization,the enterprise had become
of strong market competitiveness whatever in enterprise assets or in financial conditions or in reserves(such as stock base liquor etc.)
&&&&经过成功改制、资产重组和优化资源的全新配置,用刘虹的话讲,“酒鬼”现在已经成为一个无论资产结构还是发展基础都已具备相当竞争优势的企业,其资产水平、财务状况、包括库存基酒等各种企业发展资源均已得到有效整合和全面夯实,为“酒鬼”腾飞筑就了坚实平台。
&&&&Accordingly, liquor of the three production turns could be use as base liquor in blending with use level as 20 %～25 %.
&&&&在勾兑时将这3轮次酒作为基础酒,用量为20%～25%。
&&&&The results suggested as follows: ethyl caproate content in produced base liquor increased by 25～35 mg/100 mL in average,and the use of bran starter(produced by SGAS) in the production of liquor by double bottom fermentation or by multiple bottom fermentation could increase ethyl caproate content by 40～65 mg/100 mL in blending liquor and the produced liquor had better taste with elegant pits flavor. (Tran.by YUE Yang)
&&&&结果表明,所产基础酒的己酸乙酯含量平均提高了25～35 mg/100 mL; 用SGAS菌株制成的麸曲用于双轮底、多轮底酒生产,能使双轮底、多轮底调味酒的己酸乙酯含量提高40～65 mg/100 mL,而且产酒的口味更加醇厚、幽雅,窖香更浓,味更长。
&&&&The contents of ethyl caproate,ethyl lactate and ethyl butyrate in base liquor reached the maximum values after 7-8 months storage in cement pits(accordingly,7～8 months is the best storage period).
&&&&基础酒经大水泥池贮存后,己酸乙酯、乳酸乙酯、丁酸乙酯在7～8个月达到最高值,故以7～8个月贮存期为宜;
&&&&3.the en terprise itself should possess high quality base liquor and flavoring liquor.
&&&&(3)各企业应具备有较高质量的基础酒和调味酒。
&&&&The base liquor through tower granule active carbon column absorption was used for sample liquor production (l iquor compounding designed by computer blending system), and 0.5/10,000～1/10,00 0 mixed acids were added in sample liquor, after taste judgement, the ultimate l iquor compounding was determined.
&&&&基础酒经塔式颗粒活性炭柱吸附,采用计算机勾兑系统设计产品配方,做出小样,加入0.5/万～1/万的混合酸,经品评鉴定,确定产品配方。
&&&&The reasons of liquor turbidity include water hardness, humic substances in water, base liquor, liquor containers, transfer piping, filtration equipment, and the use of perfume etc.
&&&&引起沉淀的原因有水的硬度、水中腐殖质、酒基、贮酒容器、输送管道及过滤设备、使用香精、香料等问题。
&&&&Blending liquor is the liquor produced through the addition of aroma-producing substances,color-producing substances and flavor-producing substances in distilling liquor,or brewing liquor or edible alcohol as base liquor.
&&&&配制酒是以蒸馏酒或酿造酒、食用酒精为酒基,采用外加呈色、呈香、呈味物质生产的白酒。
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2008 CNKI－中国知网
北京市公安局海淀分局 备案号：110 1081725
&2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社酒业经纬:原酒企业实施要素品牌战略的探析
刊物期号： 201406
原酒企业实施要素品牌战略的探析
作者： 杨　毅
地址：《名酒世界》杂志，四川 成都
邮编：610031
原酒企业如何打造品牌是整个行业长期实践和探讨的话题，原酒作为成品白酒不可或缺的重要组成要素而长期存在，所以原酒企业应该回归本源、重新认识自身价值、实施要素品牌战略。以要素品牌战略的基本概念为出发点，讨论了原酒企业具备实施要素品牌战略的基础，同时就原酒企业如何实施这一战略作了方向性的探析。
原酒；　要素品牌；　战略实施；　白酒
中图分类号：
TS262.3；TS261.4；F27；F713
文献标识码：
文章编号：
英文标题：
Key Elements of the Implementation of Brand Strategy for Base Liquor-making Enterprises
英文作者：
英文地址：
World of Famous Wine Magazine, Chengdu, Sichuan 610031,China
英文摘要：
To build a successful brand is a long-term hot topic for base liquor-making enterprises. Base liquor is the absolutely necessary and important element for producing quality liquor. Accordingly, base liquor-making enterprises should firstly re-evaluate their own values and then implement proper brand strategies. In this paper, the key elements of the implementation of brand strategy were introduced, and the base for the implementation of brand strategy was discussed. Meanwhile, the direction for implementing such strategy for base wine-making enterprises was explored.
英文关键词：
base liquor；brand elements；str Baijiu(liquor)
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1)&&Luzhou-flavor liquor
Most Luzhou-flavor liquor in Jiangxi province was produced through the blending of Te-type base liquor with Luzhou-flavor base liquor.
江西的浓香型酒大多是在特型基酒的基础上,通过外购典型浓香型基酒进行勾调而成的。
Luzhou-flavor liquor developed quickly and it had achieved 70 % market share.
要进一步提高浓香型酒的风味质量应做到:①充分重视原粮中蛋白质成分的发酵及转化作用。
The monascus species were introduced to produce screen starter which could then be used in the production of Luzhou-flavor liquors and the application methods were as follows: 1.
引入红曲霉菌种,制成帘曲应用于浓香型酒生产中。
2)&&luzhou-flavor liquor
浓香型白酒
Application of the Technology of Cellar-flowing by Five Kinds of Cereal Grains in the Production of Luzhou-flavor liquor in North C
五粮跑窖工艺在北方浓香型白酒中的应用
The Change Rule of Total Ester Total Acid During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中酯减少途径的研究
The change rules of total esters and total acids in Luzhou-flavor liquor of different alcoholicity and of different grades during storage were studied and the related inflluencing factors were investigated.
研究了不同酒度、不同等级的浓香型白酒在贮存过程中的总酯、总酸的变化规律以及影响因素。
3)&&Luzhou-flavor Daqu liquor
浓香型曲酒
The technical characteristics in the production of Luzhou-flavor Daqu liquor were as follows: solid fermentation in pits, materials mixing by distiller's grains, and mixed steaming and mixed cooking etc.
浓香型曲酒独特的生产工艺特点是"泥窖固态发酵、续糟配料、混蒸混烧……"。
4)&&Luzhou-flavour Daqu liquor
浓香型曲酒
The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.
介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。
The main points of producing Luzhou-flavour Daqu liquor in winter are as following:the concentration of starch in the fermenting grains,water content,temperature,acidity,the consumption of koji and the managements of the fermentation pits.
针对浓香型曲酒冬季生产要做好几方面工作，从冬季入窖的淀粉浓度、水分、温度、酸度及用曲量和窖池管理等方面进行阐述，总结了冬季浓香型曲酒实际生产中所采取的有效措施。
5)&&Luzhou-flavour liquor
浓香型白酒
Ethyl lactate, produced by esterification of alcohol and lactic acid- homotypic fermentation product of lactobacillus, is the main flavouring component for liquor especially for Luzhou-flavour liquor,because it could not only form soft and sweet liquor taste,but also promote the functions of ethyl caproate.
在大量浓香型白酒中己酸乙酯与乳酸乙酯的比值多在1∶0。
Luzhou-flavour liquor is popular among consumers in China because of its specific properties of full-bodied aroma, mellow taste, sweet and long aftertaste.
浓香型白酒因其具有“芳香浓郁、醇和回甜、甘冽净爽、回味悠长”的特殊魅力 ,深受我国广大消费者的喜爱。
The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.
在浓香型白酒提取蒸馏的过程中 ,针对发酵醅层、产酒量、馏分的不同 ,分别进行色谱骨架成分分析 ,探讨并总结了一套工艺参数 ,结果表明,这套摘酒方案对指导生产具有一定的应用价值。
6)&&Luzhou-flavor distiller's yeast
浓香型酒曲
补充资料：浓香金茉莉
&&条目目录&&[隐藏]
浓香金茉莉
浓香金茉莉
浓香金茉莉
浓香金茉莉学名：Jasminum odoratissimum又名浓香探春、金茉莉。原产大西洋玛德拉群岛。常绿灌木。聚伞花序有花３－７朵，黄色，极香。花期夏季。喜温暖湿润环境，江南盆栽，冬季入温室防冻防脱叶。繁殖以绿枝扦插为主。
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