川法小曲白酒发展现状及其瓶颈问题分析  

Analysis of the Development Situation and Bottleneck Problem of Sichuan Xiaoqu Liquor

作　　者：吴赫川 马莹莹[1] 杨建刚[1] 林艳[1] 林秋[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《安徽农业科学》2014年第33期11850-11853,11856,共5页Journal of Anhui Agricultural Sciences

基　　金：四川理工学院研究生创新基金项目(y2014027);泸州老窖奖学研基金项目(13jzk07);四川省社会科学研究白酒专项基金项目(sc13bj12)

摘　　要：四川固态法小曲白酒酿造历史悠久、风格典型、味道独特,与大曲清香、麸曲清香共同组成了清香型白酒的三大类型。对清香型川法小曲白酒的历史由来、在我国白酒行业中所占地位、生产工艺的革新历程、生产、研究及市场现状、发展瓶颈问题、面临的机遇、酒质提升的解决途径及建议、未来发展趋势进行了分析探讨。Sichuan Xiaoqu liquor by solid fermentation has a long history,typical and unique taste.The most representatives of fen-flavor liquor are Sichuan Xiaoqu liquor,Fen-Flavor Daqu liquor and Fen-Flavor Bran Koji liquor.The history,position in Chinese liquor industry,innovation process of production technology,situation of academic research and market,bottleneck problem of development and opportunity,way of improvement and suggestion to liquor,trend of future development of Sichuan Xiaoqu liquor were mainly analyzed.

关 键 词：川法小曲白酒 现状 瓶颈问题 清香型 

分 类 号：S609.9[农业科学—园艺学]