| 浅谈香型融合在浓香型酒生产中的应用 |
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| 引用本文： | 李大和,李国红. 浅谈香型融合在浓香型酒生产中的应用[J]. 四川食品与发酵, 2007, 43(4): 8-11 |
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| 作者姓名： | 李大和 李国红 |
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| 作者单位： | 四川省食品发酵工业研究设计院,成都温江,611130;四川省食品发酵工业研究设计院,成都温江,611130 |
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| 摘 要： | 中国白酒有多种香型，都具有各自的特点和风格。在三大基本香型的基础上，相互模仿、借鉴、融合产生出多种香型。浓香型白酒与基它香型融合，对提高产品质量、开发适应市场的新产品，都取得了显著的效果，值得进一步探索。
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| 关 键 词： | 香型融合应用 浓香型酒 |
| 文章编号： | 1671-6892（2007）04-0008-0004 |
| 修稿时间： | 2007-06-25 |
Discussion on the Application of Flavor Types Permeation in Luzhou-flavor Liquor |
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| LI da-he,LI guo-hong. Discussion on the Application of Flavor Types Permeation in Luzhou-flavor Liquor[J]. Sichuan Food and Fermentation, 2007, 43(4): 8-11 |
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| Authors: | LI da-he LI guo-hong |
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| Affiliation: | Sichuan Academy of Food and Fermentation Industries, Chengdu 611130 |
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| Abstract: | Chinese Liquor has many flavor types with their own characteristics and styles. More flavor types are created from three basic flavor types by imitation, reference and permeation. Great performaces have been achieved in improving liquor quality and developing new products through the permeation of Luzhou-flavor liquor and other types of liquors. It deserves further exploration. |
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| Keywords: | application of flavor types permeation Luzhou-flavor liquor |
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