多种特殊工艺在沱牌酒生产中的应用  

Application of Some Special Techniques in the Production of Tuopai Liquor

作　　者：李家民[1] 庄福明[1] 马朝辉[1] 郎勇金 邓福兵 

机构地区：[1]四川沱牌曲酒股份有限公司,四川射洪629209

出　　处：《酿酒科技》2009年第5期60-64,共5页Liquor-Making Science & Technology

摘　　要：以沱牌公司的实际生产操作为依据,从发酵、蒸馏等各关键环节,对沱牌公司历年来为提高基酒质量所采用的系列特殊工艺,就其具体操作法、关键、适用范围、产生的影响、以及工艺的演化与改进等,进行了较为详细的阐述和总结。On the basis of the practical production procedures in Tuopai Co.Ltd., a series of special techniques used in the key production procedures such as fermentation and distillation etc. to improve the quality of base liquor were introduced and summed up in detail from the aspects of their concrete operation, their applicability range, their influence, and their evolvement and innovation etc. （Tran. by YUE Yang）

关 键 词：白酒生产 特殊工艺 沱牌酒 生产应用 

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]