| 低醉酒度优质浓香型白酒关键技术的研究与应用 |
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| 引用本文： | 饶家权,马斌,许欣,杜礼泉,冯波. 低醉酒度优质浓香型白酒关键技术的研究与应用[J]. 酿酒, 2011, 38(6): 23-25 |
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| 作者姓名： | 饶家权 马斌 许欣 杜礼泉 冯波 |
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| 作者单位： | 1. 四川省绵阳市丰谷酒业有限责任公司,四川绵阳,621000
2. 四川大学华西公共卫生学院,四川成都,610041 |
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| 摘 要： | 通过白酒醉酒度评价技术、判定浓香型白酒醉酒度影响因子的技术体系和低醉酒度优质浓香型白酒生产技术等关键技术的研究与应用,从自然发酵的浓香型白酒中找到影响醉酒度的主要因子,通过生物技术和发酵工艺的研究与应用,实现了低醉酒度优质浓香型白酒生产的规模化生产。
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| 关 键 词： | 低醉酒度 浓香型白酒 关键技术 |
Research and application of key technologies about Luzhou-flavor liquor's low degree of drunkenness |
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| RAO Jia-quan,MA Bin,XU Xin,DU Li-quan,FENG Bo. Research and application of key technologies about Luzhou-flavor liquor's low degree of drunkenness[J]. Liquor Making, 2011, 38(6): 23-25 |
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| Authors: | RAO Jia-quan MA Bin XU Xin DU Li-quan FENG Bo |
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| Affiliation: | RAO Jia-quan1,MA Bin1,XU Xin2,DU Li-quan1,FENG Bo1(1.Feng'gu Liquor Industry Co.Ltd.,Mianyang,Sichuan 621000,China,2.West China School of Public Health,Sichuan University,Chengdu,Sichuan 610041,China) |
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| Abstract: | The key technologies including evaluation techniques of Luzhou-flavor liquor's degree of drunkenness,technical system of determining the impact factors of degree of drunkenness and production technologies of low degree of drunkenness &high-quality liquor were studied.The main factors that impact on Luzhou-flavor liquor's degree of drunkenness were found.Through research and application of biotechnology and fermentation process,large-scale production of low degree of drunkenness & high-quality liquor was ach... |
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| Keywords: | low degree of drunkenness Luzhou-flavor liquor key technology |
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