提高浓香型白酒质量的技术措施(一)  

Technical Measures for Improving the Quality of Nongxiang Baijiu(Ⅰ)

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

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：《酿酒科技》2020年第9期65-73,共9页Liquor-Making Science & Technology

摘　　要：浓香型白酒生产技术世代相传,创新发展。认真贯彻行之有效的传统工艺操作,是提高质量的基本技术措施。The traditional production technology of Nongxiang Baijiu has been handed down from generation to generation.To carry out the effective traditional technical processes through to the end is the foundation of improving the quality of Nongxiang Baijiu.

关 键 词：提高质量 技术关键 白酒 浓香型 

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]