黄酒的创新进展  

Innovations in the Production of Yellow Rice Wine

作　　者：毛青钟[1] 宣贤尧[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《食品与发酵科技》2009年第1期10-13,共4页Food and Fermentation Science & Technology

摘　　要：阐述了黄酒创新分为黄酒技术性变化的创新及非技术性变化的创新;详细论述了黄酒技术性变化创新的开发黄酒新品种、研究和引进黄酒新技术和新的生产方式、研究和引进新的原材料和半成品的供应来源、黄酒酿造机理的研究和理论的新发现及创新、黄酒研究方法的创新及黄酒非技术性变化创新的黄酒市场创新、黄酒企业管理与组织创新和黄酒文化创新内容;论述了黄酒的不断全面创新才能持续促进黄酒的发展。Technical innovations and non-technical innovations in the production of yellow rice wine （YRW） were introduced. The technical innovations involved the new products of YRW, changes of production inethods, alteration of raw materials or semi-products, new mechanisms of brewing technology and the innovative methods for YRW research, while the non-technical innovations for YRW included the reforms of market, management and organization of YRW and the changes of its culture. Sustainable developments of YRW were promoted by the continuously comprehensive innovations.

关 键 词：黄酒 创新 技术性变化 发展 

分 类 号：TS262.4[轻工技术与工程—发酵工程]