探讨玫瑰花糯米酒加工工艺与发展前景  

Processing Technology and Development Prospect of Rose Waxy Rice Wine

作　　者：隋明[1,2] 朱克永 王静霞[1] 张凤英[1] 唐明妮[2] 王家瑞 Sui Ming;Zhu Keyong;Wang Jingxia;Zhang Fengying;Tang Mingni;Wang Jiarui(Sichuan Vocational and Technical College,Dujiangyan 611800,Sichuan,China;Geshza Town,Danba County,Ganzi Tibetan Autonomous Region,Danba 626399,Sichuan,China)

机构地区：[1]四川工商职业技术学院,四川都江堰611800 [2]甘孜藏族自治区丹巴县革什扎镇,四川丹巴626399

出　　处：《农业技术与装备》2020年第2期21-22,共2页Agricultural Technology & Equipment

摘　　要：文章针对玫瑰花糯米酒的生产工艺以及未来的发展前景进行简要探讨,并对其在乡村振兴过程中可能出现的推广问题以及策略进行分析,旨在为相关人员提供指导意见。This paper briefly discusses the production technology and future development prospects of rose waxy rice wine,and analyzes the possible promotion problems and strategies in the process of rural revitalization.

关 键 词：玫瑰花糯米酒 加工工艺 发展前景 

分 类 号：TS262[轻工技术与工程—发酵工程]