白酒香型随想  

Baijiu Flavor Type Random Thoughts

作　　者：李大和 李国红 常少健 李觅 张磊 陈心雨 LI Dahe;LI Guohong;CHANG Shaojian;LI Mi;ZHANG Lei;CHEN Xinyu(Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611130,Sichuan,China;China Key Laboratory of Light Industry Brewing Engineering and Application,Chengdu 611130,Sichuan,China;Sichuan Key Laboratory of Brewing Biotechnology and Application,Yibin 644000,Sichuan,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,四川成都611130 [2]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [3]酿酒生物技术及应用四川省重点实验室,四川宜宾644000

出　　处：《酿酒》2025年第2期8-13,共6页Liquor Making

摘　　要：简述白酒香型的由来与发展,十二种香型白酒的酿造工艺与风格特点。随着消费市场的变化,白酒香型应淡化,以香型融合创新为主体。The origin and development of Baijiu flavor,brewing technology and style characteristics of 12 kinds of Baijiu flavor were introduced.With the changes in the consumer market,Baijiu flavor should be diluted,flavor integration innovation for the main body.

关 键 词：融合创新 香型 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]