| 浅谈川酒中两种不同风格的特点 |
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| 引用本文： | 李大和. 浅谈川酒中两种不同风格的特点[J]. 四川食品与发酵, 2001, 37(4): 1-9 |
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| 作者姓名： | 李大和 |
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| 作者单位： | 四川省食品发酵工业研究设计院,成都市,611130 |
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| 摘 要： | 本文从原料配比、制曲工艺、酒中微量成分等诸方面对比,分析了川酒中两种不同典型风格的特点,为生产“多粮型”酒提供了系统的资料。
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| 关 键 词： | 特点 两种不同典型风格 川酒 |
| 修稿时间： | 2001-11-08 |
Discussing of the Two Characteristics Styles of the Wine of Sichuan |
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| Li Dahe. Discussing of the Two Characteristics Styles of the Wine of Sichuan[J]. Sichuan Food and Fermentation, 2001, 37(4): 1-9 |
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| Authors: | Li Dahe |
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| Abstract: | This paper analyses the two characterisic styles of the wine of Sichuan through the comparison in some fields of them such as the ratio of material, the technology of qu - making and the trace compositions, and promotes comprehensive data for producing the multi - grain type wine. |
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| Keywords: | characteristic two typical styles wine of Sichuan |
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