| 川、滇小曲酒比较 |
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| 引用本文： | 李大和.川、滇小曲酒比较[J].食品与发酵科技,2009,45(6):1-5. |
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| 作者姓名： | 李大和 |
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| 作者单位： | 四川成都温江柳城大道西段75号金桂花园,成都温江,611130 |
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| 摘 要： | 川、滇固态小曲酒,从生产工艺到微量成份都有许多共同点,但因控制点和发酵设备等不同,造成风味上的差异,通过相互学习,取长补短,共同促进我国小曲酒的发展和进步。
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| 关 键 词： | 工艺 风味 特点 比较 |
The Comparison of Sichuan and Yunnan Xiaoqu Liquor |
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| LI Daho.The Comparison of Sichuan and Yunnan Xiaoqu Liquor[J].Food & Fermentation Tech.,2009,45(6):1-5. |
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| Authors: | LI Daho |
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| Affiliation: | LI Da-he(Jingui Huayuan,Liucheng Avenue Wenjiang, Chengdu , 611130 ) |
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| Abstract: | There are many common grounds between Sichuan and Yunnan solid Xiaoqu liquor but the flavors are different because of the different of control points and fermentation equipments. We ＇must through mutual learning to promote the development of Xiaoqu liquor. |
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| Keywords: | technology flavor characteristics comparison |
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