| 提高酱香型云门陈酿酒质量的工艺技术措施 |
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| 引用本文： | 潘学森,刘民万,王会军.提高酱香型云门陈酿酒质量的工艺技术措施[J].酿酒,2008,35(6):51-53. |
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| 作者姓名： | 潘学森 刘民万 王会军 |
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| 作者单位： | 山东青州云门酒业(集团)有限公司,青州,262500 |
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| 摘 要： | 对酱香型酒在继承传统工艺的基础上,以提质限产为经济杠杆,从制曲、投料、堆积、入池、发酵、蒸馏、贮存等各个环节进行了大胆创新,提高了酱香型云门陈酿酒的质量。
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| 关 键 词： | 提高 云门陈酿酒 质量措施 |
Technological Measures for the Quality Improvement of Yunmen,A Maotai Flavor Style Liquor |
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| PAN Xue-sen,LIU Min-wang,WANG Hui-jun.Technological Measures for the Quality Improvement of Yunmen,A Maotai Flavor Style Liquor[J].Liquor Making,2008,35(6):51-53. |
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| Authors: | PAN Xue-sen LIU Min-wang WANG Hui-jun |
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| Affiliation: | [Shandong Qingzhou Longmen Liquor Industry (Group) Co., Ltd, Qingzhou, Shangdong 262500,China] |
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| Abstract: | On the basis of inheriting the traditional process of Maotai flavor style liquor making, using quality improvement and quantity limitation as economic levers, the great innovation was carried out in the various steps of the process such as koji making, feedstock, piling up, input of the material into the tank, fermentation, distillation, storage, etc. By these efforts, the quality of Yumen liquor was improved. |
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| Keywords: | improvement Yumen liquor quality measures |
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