Blending Instance of Luzhou-flavor New Type Liquor

According to enterprise practical conditions and market requirements, we had designed backbone components of new type liquor and determined their proper contents and the adequate ratio of four acids beforehand as follows:70 % alcohol flavor-crossing liquor, 30 % liquor by solid fermentation which was compossed of 10 % quality liquor, 3 % Maotai-flavor liquor, 10 % liquor by long-term fermentation, 5 % xiaoqu liquor, 2 % liquor by double bottom fermentation. All the above mentioned liquor were blended together, then blending samples detected and contrasted with designed standard liquor, and absent backbone components were added, then blending and flavor-seasoning operated through tasting, and after 30 d storage, product liquor finally produced. (Tran. by YUE Yang)