川酒特色与健康饮酒  

Sichuan Baijiu Characteristics and Healthy Drinking

作　　者：唐贤华[1] TANG Xianhua(Department of Alcohol and Food Engineering,Sichuan Technology&Business College,Dujiangyan 611830,China)

机构地区：[1]四川工商职业技术学院酒类与食品工程系,四川都江堰611830

出　　处：《酿酒》2021年第1期18-21,共4页Liquor Making

摘　　要：四川地处长江中上游,山川秀丽,江河纵横,气候宜人,物产丰富,既有适宜酿酒的众多粮食资源,又有适宜酿酒所需的各种微生物繁殖的环境,因而四川自古出美酒,川酒的产量稳居全国之冠。四川白酒以得天独厚的酿造环境、独特的生产工艺、物质丰富的水源被赋予了丰富的健康因子,深受大家喜爱,对川酒的区域、工艺、文化特色及健康饮酒进行综合论述。Sichuan Province is located in the middle and upper reaches of the Yangtze River, with beautiful mountains and rivers, pleasant climate and rich products. It has many food resources suitable for brewing, as well as the environment suitable for the propagation of various microorganisms needed for brewing. Therefore, Sichuan has produced excellent wine since ancient times, and the production of Sichuan wine ranks first in the country. Sichuan Baijiu, with its unique brewing environment, unique production technology and abundant water resources,is endowed with rich health factors and is deeply loved by all. This paper will comprehensively discuss the region, technology, cultural characteristics and healthy drinking of Sichuan Baijiu.

关 键 词：川酒 特色 健康因子 健康饮酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]