| 对浓香型白酒工艺中黄水滴取工序的改进 |
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| 引用本文： | 曾凡君,罗安耀,刘大昌. 对浓香型白酒工艺中黄水滴取工序的改进[J]. 酿酒科技, 2001, 0(2): 30-31 |
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| 作者姓名： | 曾凡君 罗安耀 刘大昌 |
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| 作者单位： | 贵州茅台集团习酒有限责任公司 |
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| 摘 要： | 在浓香型白酒工艺不断得到总结和完善的今天，黄水的滴取工序或方法仍处于落后水平。提高黄水滴取的工艺水平、改进该工序是生产工作者和生产管理者的共同愿望。采用手压式提取装置改进传统的黄水滴舀工序或方法。其效果显著。
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| 关 键 词： | 白酒 浓香型 黄水滴取工序 |
| 文章编号： | 1001-9286(2001)02-0030-02 |
| 修稿时间： | 2000-08-08 |
Innovation of Yellow Water Absorption Technique in Luzhou-flavour Liquor Production |
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| ZENG Fan-jun,LUO An-yao and LIU Da-chang. Innovation of Yellow Water Absorption Technique in Luzhou-flavour Liquor Production[J]. Liquor-making Science & Technology, 2001, 0(2): 30-31 |
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| Authors: | ZENG Fan-jun LUO An-yao LIU Da-chang |
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| Abstract: | Yellow water absorption technique still remains in its traditional backward state presently when other techniques in Luzhou-flavour liquor production have got perpetual consummated. And innovation of this technique becomes a common wish of production workers and managers. We have made remarkable achievements by the application of hand-pressure absorption apparatus instead of yellow water dip methods.(Tran.by YUE Yang) |
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| Keywords: | liquor Luzhou-flavour liquor yellow water absorption technique |
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