提高浓香型白酒质量的技术措施(四)  

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

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12期71-82,共12页Liquor-Making Science & Technology

摘　　要：浓香型白酒生产技术世代相传,创新发展。在认真贯彻传统工艺的基础上,近数十年酿酒生产技术有很多创新和发展。The traditional production technology of Nongxiang Baijiu has been handed down from generation to generation.On the basis of carrying out the traditional technical processes through to the end,the production technology of Nongxiang Baijiu has gone through innovation and development in recent decades.

关 键 词：技术创新 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]