| "四个转变"与四大酒类 |
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| 引用本文： | 李维青. "四个转变"与四大酒类[J]. 酿酒科技, 2004, 0(4): 106-107 |
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| 作者姓名： | 李维青 |
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| 作者单位： | 甘肃武威市北关东路1号,甘肃,武威,733000 |
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| 摘 要： | “四个转变”是我国酿酒工业的既定方针,与四大酒类密切相关。“四个转变”的重点是白酒,降低产品酒精度则是“四个转变”的重中之重。在这一点上,白酒类已取得明显效果。提高酒类产品的内在质量是对四大酒类的基本要求。
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| 关 键 词： | 白酒业 四个转变 四大酒类 关系 |
| 文章编号： | 1001-9286(2004)04-0106-02 |
| 修稿时间： | 2004-04-06 |
"Four Transitions" and Four Drink Types |
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| LI Wei-qing. "Four Transitions" and Four Drink Types[J]. Liquor-making Science & Technology, 2004, 0(4): 106-107 |
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| Authors: | LI Wei-qing |
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| Abstract: | As the established policy in liquor-making industry in China, "four transitions" had close relationship with the development of four drink types. "Four transitions: mainly focused on liquor-making industry, and decrease of wine product alcohol content was the key of "four transitions", fortunately, satisfactory effects had been achieved for liquor products. Besides, improvement of internal quality of drink products was the essential requirement for four drink types. (Tran. by YUE Yang) |
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| Keywords: | liquor industry," four transitions" ,four drink types,relationship |
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