| 谈酱香型工艺前三轮次酱酒的处理 |
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| 引用本文： | 杨官荣,赵福意,唐贤华,钱小平,许必宴. 谈酱香型工艺前三轮次酱酒的处理[J]. 酿酒, 2014, 41(5): 38-41 |
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| 作者姓名： | 杨官荣 赵福意 唐贤华 钱小平 许必宴 |
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| 作者单位： | 四川省酿酒研究所,四川广汉,618300 |
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| 基金项目： | 四川省经济和信息化委员会2013重点理论研究课题项目 |
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| 摘 要： | 酱香型工艺的前三轮次酱酒质量差,利用价值低。对这前三轮次酱酒的特征及其处理方法进行研究分析,探索其科学的处理方式方法,提高前三轮次酱酒利用价值和健康价值,促进资源有效充分利用。
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| 关 键 词： | 酱香型工艺 酱香型白酒 高级醇 处理 |
Elementary Analysis Refining The Early Three Times Liquor in Technology of Maotai-flavor Liquor |
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| YANG Guan-rong,ZHAO Fu-yi,TANG Xian-hua,QIAN Xiao-ping,XU Bi-yan. Elementary Analysis Refining The Early Three Times Liquor in Technology of Maotai-flavor Liquor[J]. Liquor Making, 2014, 41(5): 38-41 |
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| Authors: | YANG Guan-rong ZHAO Fu-yi TANG Xian-hua QIAN Xiao-ping XU Bi-yan |
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| Affiliation: | (Siehuan Province Wine-brewing Research Institute, Guanghan, Siehuan 618300,China) |
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| Abstract: | The early three times liquor＇s quality is poor in technology of Maotai-flavor liquor, and has low utilization value.Research and analysis the traits and the ways to refine the early three times Maotai-flavor liquor, to improve the utilization and health value , and to promote the full use of resources. |
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| Keywords: | technology of Maotai-flavor liquor Maotai-flavor liquor higher alcohols refine |
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