浅析白酒的人工老熟  

Discussion on the Artificial Aging of Liquor

作　　者：谭力[1] 张文学[1] 

机构地区：[1]四川大学轻纺与食品学院食品系,四川成都610065

出　　处：《酿酒》2008年第4期57-59,共3页Liquor Making

摘　　要：为了缩短白酒的贮存时间,降低白酒的生产成本,提高白酒的风味质量,白酒的人工老熟受到许多学者的关注。阐述了当前白酒人工老熟的几种常见方法,分析了这些方法的一些不足之处,并对以后的白酒人工老熟方法的研究提出了建议。The artificial aging of liquor, a way to shorten the storage time, to reduce the cost and to modify flavour, attracted many researchers. Several methods in common use were described in this article. However, all of they were defective. So several pieces of advice on the artificial aging of liquor were put forward.

关 键 词：白酒 人工老熟 催陈 

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]