香型融合与技术创新  

Fusion of Flavor Type and Innovation of Technology

作　　者：彭奎[1] 李大和[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《酿酒》2017年第2期19-27,共9页Liquor Making

摘　　要：香型融合是白酒技术发展的趋势,以三大基本香型为基础,多种香型融合使酒体更绵柔丰满,更适合现在市场的需求,是白酒生产技术的传承创新。Flavor type fusion is the developmental trend in liquor making technology. Based on the three basic flavor types, the fusion of several flavor types makes liquor body richer and softer, meets the requirement of current market better, and is the heritage and innovation of liquor making technology.

关 键 词：香型融合 白酒 技术创新 

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]