| 浓香型白酒生产工艺与质量关系的思考 |
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| 引用本文： | 李大和.浓香型白酒生产工艺与质量关系的思考[J].酿酒科技,2001(5):28-31. |
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| 作者姓名： | 李大和 |
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| 作者单位： | 四川省食品发酵工业研究设计院,四川,温江,611130 |
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| 摘 要： | 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。浓香型发酵原酒的质量因地区、原料、窖池、工艺、技术等差异而相距甚远。现仅从工艺与产、质量方面 ,浅析其内在关联 ,与同行商榷
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| 关 键 词： | 白酒 浓香型白酒 生产工艺 质量 |
| 文章编号： | 1001-9286(2001)05-0028-04 |
| 修稿时间： | 2001年3月10日 |
Relationship of Production Techniques and Quality of Luzhou-flavour Liquor |
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| LI Da-he.Relationship of Production Techniques and Quality of Luzhou-flavour Liquor[J].Liquor-making Science & Technology,2001(5):28-31. |
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| Authors: | LI Da-he |
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| Abstract: | Luzhou-flavour liquor is popular among consumers in China because of its specific properties of full-bodied aroma, mellow taste, sweet and long aftertaste. The quality of Luzhou-flavour fermented brut is dependent on regions, raw materials, pits and production techniques. The internal relationship of production techniques and quality of Luzhou-flavour liquor was investigated in this paper for reference.(Tran.by YUE Yang) |
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| Keywords: | liquor Luzhou-flavour liquor production techniques quality |
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