论白酒新工艺与新工艺白酒  

Discussion on New Techniques in Liquor Production & New Craft Liquor

作　　者：杜明松 

机构地区：[1]深圳绿微康生物工程有限公司,广东深圳518057

出　　处：《酿酒科技》2008年第7期65-68,共4页Liquor-Making Science & Technology

摘　　要：随着科技的进步,传统白酒工艺在不断的技术创新,生物制曲、发酵、香型、贮存、勾兑等新工艺新技术不断进步,各种白酒香型之间互相借鉴、融合,适应消费需求已成发展方向。固液结合新工艺白酒越来越多进入消费市场,以客观、严谨、科学的态度对待新工艺白酒,以创新和发展的思路去改进新工艺白酒,将是新工艺白酒的发展方向。With rapid development of science and technologies, traditional liquor-making techniques underwent unceasing technical innovation. Biological starter-making, fermentation, storage, and blending etc. perfected gradually. The mutual integration of liquor of different flavor types to meet consumer＇s requirements had become the development trend. Nowadays, new craft liquor by solid-liquid fermentation was more and more popular in the market. The development of new craft liquor should be recognized scientifically and objectively. The improvement of new craft liquor based on the principles of ＂innovation and development＂ was the development direction for new craft liquor.

关 键 词：白酒 新工艺 创新 

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]