低醉酒度白酒的研究进展与发展趋势  

Research Progress and Development Trend of Low Degree of Drunkenness Baijiu

作　　者：杜礼泉[1] DU Liquan(Forgood Liquor Industry Co.,Ltd.,Mianyang 621000,Sichuan,China)

机构地区：[1]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《酿酒》2024年第5期13-15,共3页Liquor Making

摘　　要：通过低醉酒度白酒理论研究、低醉酒度白酒科研成果及应用进展的分析,对低醉酒度白酒研究发展趋势进行了预测,提出了低醉酒度白酒理论、低醉酒度白酒生产工艺、低醉酒度白酒新产品开发等方面进一步研究的具体思路,为低醉酒度白酒研究提供了理论依据。Through the analysis of theoretical research,scientific research achievements and application progress of low degree of drunkenness Baijiu,the development trend of ow degree of drunkenness Baijiu research was predicted,and specific ideas for further research on low degree of drunkenness Baijiu theory,low degree of drunkenness Baijiu production technology,low degree of drunkenness Baijiu new product development and other aspects were proposed,which provided a theoretical basis for the study of low degree of drunkenness Baijiu.

关 键 词：浓香型白酒 低醉酒度 发展趋势 

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]