提高浓香型白酒质量的技术措施(三)  

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

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11期58-64,共7页Liquor-Making Science & Technology

摘　　要：浓香型白酒生产技术世代相传,创新发展。窖池是基础,在认真贯彻传统工艺的基础上,窖泥的培养和窖池的建造,是提高酒质的根本。The traditional production technology of Nongxiang Baijiu has been handed down from generation to generation.On the basis of carrying out the effective traditional technical processes through to the end,it is crucial to focus on the construction of fermentation pits and the culture of pit mud.

关 键 词：窖泥窖池质量 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]