小角楼“森林生态酒”酿酒生态特征研究(二)——“森林生态酒”的工艺特色  

Characteristics of Oenological Ecological Environment of Xiaojiaolou Forest Ecological Baijiu(2)——Technological Characteristics of Forest Ecological Baijiu

作　　者：杜鹏程 彭奎[2,3,5] 余乾伟 杨泉[1] 潘建军 周成俊 李觅[2,3,4,5] 张磊 陈名辉 王超凯 熊定强[1] DU Peng-cheng;PENG Kui;YU Qian-wei;YANG Quan;PAN Jian-jun;ZHOU Cheng-jun;LI Mi;ZHANG Lei;CHEN Ming-hui;WANG Chao-kai;XIONG Ding-qiang(Sichuan Yuan Hong Xiao Jiao Lou Liquor Co.,Ltd.,Pingchang Sichuan 636400,China;Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu Sichuan 611130,China;The National Key Laboratory of Oenological Engineering and Application of Light Industry,Chengdu Sichuan 611130,China;Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province,Yibin Sichuan 644000,China;Liu Nian’s Master Studio of Oenological Skills,Chengdu Sichuan 611130,China)

机构地区：[1]四川远鸿小角楼酒业有限公司,四川平昌636400 [2]四川省食品发酵工业研究设计院,四川成都611130 [3]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [4]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [5]刘念酿酒师技能大师工作室,四川成都611130

出　　处：《食品与发酵科技》2020年第6期123-126,共4页Food and Fermentation Science & Technology

摘　　要：小角楼优质的水源、粮食、大曲、窖泥与独特的“6938”工艺的运用,良好的生态系统,成就了“森林生态酒”浓郁的地域特色。High quality water source,grain,Daqu,pit mud and unique technology of"6938",good ecosystem achieved the rich regional characteristics of"forest ecological Baijiu".

关 键 词：小角楼 森林生态酒 酿酒工艺 生态特征 

分 类 号：TS262.31[轻工技术与工程—发酵工程]