十八酒坊酒生产工艺特点和感官特色成因  

Production Techniques Characteristics of Shibajiufang(18th Liquor-making Workshop) Liquor & Its Sensory Features

作　　者：吕浩[1] 张煜行[1] 

机构地区：[1]河北衡水老白干酿酒集团公司,河北衡水053000

出　　处：《酿酒科技》2011年第5期69-71,共3页Liquor-Making Science & Technology

摘　　要：介绍了十八酒坊酒的历史以及生产工艺的传承,总结了十八酒坊酒的工艺特点,从地理、水土、自然环境、酿酒原料、酿酒微生物、工艺及其操作等方面进行较为系统的分析研究。The history and technical inheritance of Shibajiufang liquor were introduced. Its technical features were summed up. And systematic analysis were carried out in the fields of geography, natural environment, climate, liquor-making raw materials, liquor-making microbes, and processing operation etc.

关 键 词：老白干酒 十八酒坊酒 生产工艺 感官特色 

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]