Investigation on Some Problems on Low-alcohol Luzhou-flavor Liquor

The quality of base liquor, turbidity removal techniques, and blending techniques were important factors influencing the quality of low-alcohol Luzhou-flavor liquor. Hydrolysis easily occurred in the liquor in shelf period, which would enhance water taste and sour taste in liquor. The application of active carbon absorption method and quality flavoring liquor could effectively settle the problems of gloss lost, turbidity, and weak taste for low-alcohol liquor. The use of base liquor containing high acid and high esters and rich microconstituents could effectively improve liquor stability and prolong shelf period.