| 技术进步与创新,助推江津小曲白酒的发展 |
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| 引用本文： | 王东,龚晓林,娄国平,朱丹.技术进步与创新,助推江津小曲白酒的发展[J].酿酒,2011,38(2):26-28. |
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| 作者姓名： | 王东 龚晓林 娄国平 朱丹 |
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| 作者单位： | 江津酒厂集团,重庆市,江津区,402284 |
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| 摘 要： | 江津小曲白酒二十多年来在生产工艺和设备的改进;五粮型小曲白酒生产工艺的确立;优良菌种的选育应用;多种调味酒的生产;低度酒除浊净化技术的应用;检测手段的提高以及勾调工艺的完善等方面不断开展技术进步和创新活动,基酒质量大幅提高,开发了"金江津酒"、"几江元帅酒"系列中高档产品,获得了较好的经济效益,推动了江津小曲白酒的发展...
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| 关 键 词： | 技术进步与创新 江津小曲白酒 发展 机械化 五粮型小曲白酒 产酯酵母 调味酒 除浊净化 色谱分析 勾调工艺 金江津酒 几江元帅酒 香型代表 |
Technological Progress and Innovation Promote the Development of Jiangjin Koji Liquor |
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| WANG Dong,GONG Xiao-lin,LOU Guo-pin,ZHU Dan.Technological Progress and Innovation Promote the Development of Jiangjin Koji Liquor[J].Liquor Making,2011,38(2):26-28. |
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| Authors: | WANG Dong GONG Xiao-lin LOU Guo-pin ZHU Dan |
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| Affiliation: | WANG Dong,GONG Xiao-lin,LOU Guo-pin,ZHU Dan(Jianjing Winery(Group) Co.,Ltd,Chongqing 402284,China) |
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| Abstract: | The continuous progress and innovation including the modification of technology and equipments,the establishment of Wuliangye flavor koji liquor,the breeding of microorganisms,production of various kinds of blending liquor,application of clarification technology,the improvement of detection method and blending technology,etc.have been made over two decades in Jiangjin koji liquor making.The quality of liquor body was dramatically improved,and a series of high-end products such as Golden Jiangjin liquor,Jiji... |
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| Keywords: | technique development and innovation Jiangjin koji liquor development mechanization Wuliangye flavor liquor ester-producing yeast flavoring liquor clarification chromatography analysis Golden Jiangjin liquor Jijiang marshal liquor representative of flavor type |
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