再谈白酒个性化——对苏鲁豫皖淡雅绵柔型白酒的初步认识  

Discussion on Liquor Characteristics-Primary Understanding of Soft Style Liquors in Jiangsu,Shandong,Henan and Anhui Provinces

作　　者：张国强[1] 

机构地区：[1]安徽口子酒业股份有限责任公司,淮北235034

出　　处：《酿酒》2007年第5期95-98,共4页Liquor Making

摘　　要：白酒风味演变分为三个阶段:原生态阶段、探索阶段、调控阶段;影响白酒风味的因素有自然环境、原料糖化发酵剂、酿酒工艺、设备、饮食文化区域差异等。而酿酒工艺对白酒风味起着决定性作用。The development of liquor flavor styles can be divided into three stages： the primary, investigation and regulation stages. The emu ence factors include the natural environment, saccharifying-fermenting agent, technology, equipment, and the regional difference of food and culture, etc. The decisive factor of liquor flavor is the liquor making technology.

关 键 词：白酒 风味 个性化 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]