中国白酒口味的变化与科技进步  

Taste Changes and Technological Progress in Chinese Liquor

作　　者：李大和[1] 李国红[1] LI Dahe;LI Guohong(Sichuan Food Fermentation Industry Research and Design Institute,Wenjiang 611130,Sichuan,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川温江611130

出　　处：《酿酒》2020年第4期2-5,共4页Liquor Making

摘　　要：回顾了历届评酒会和多种香型的确定,显示出白酒口味的变化;科技进步是质量提升口味丰富的保证。The previous conferences and the determination of various flavor-types were reviewed,showing the changes in the taste of liquor.The technological progress is the guarantee of quality improvement and rich taste.

关 键 词：口味变化 科技创新 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS971[轻工技术与工程—食品科学与工程]