中国白酒现代化和国际化浅见  

Discussion on the Modernization and Internationalization of Chinese Liquor

作　　者：钟国辉[1] 邹海晏[2] 周仁忠[1] 

机构地区：[1]天津津酒集团,天津300000 [2]天津科技大学,天津300000

出　　处：《酿酒科技》2012年第1期82-85,共4页Liquor-Making Science & Technology

摘　　要：我国白酒生产方法的完善在《1956～1967年科学技术远景规划》中"酒精改制白酒"科研项目的引领下,经过20多年的努力,已达到消费者、生产厂、政府三满意的结果,实现了白酒生产的基本现代化。又由于新法白酒具有绵、甜、爽、净的特点,它又为我国白酒走向国际提供了支撑。论述了中国白酒现代化和国际化发展存在的问题,并针对性提出了建议对策。Under the guide of the scientific research project--liquor made by alcohol in 1956-1967 Science ＆ Technology Long-range Planning, liquor production has satisfied liquor consumers, liquor-making enterprises, and the government through decades of efforts and the modernization of liquor production has been almost realized. New-type liquor has the characteristics including soft and clean taste, being of great potentials for becoming international popular wine product. In this paper, the existed problems in the modernization and internationalization of Chinese liquor were discussed and the corresponding countermeasures were put forward. （Tran. by YUE Yang）

关 键 词：中国白酒 现代化 国际化 

分 类 号：TS262.3-1[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]