| 芝麻香型白酒在西北地区的生产工艺探讨 |
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| 引用本文： | 刘源,张占河,周亚辉.芝麻香型白酒在西北地区的生产工艺探讨[J].酿酒科技,2012(5):73-75. |
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| 作者姓名： | 刘源 张占河 周亚辉 |
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| 作者单位： | 内蒙古骆驼酒业股份有限公司,内蒙古包头,014040 |
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| 摘 要： | 根据西北地区地理位置的气候特点，通过调整原料配比、润料、堆积等工艺，创新芝麻香型白酒生产工艺，与清香型白酒进行组合勾兑，形成了口味独特的酒体风格。
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| 关 键 词： | 芝麻香型白酒 西北地区 生产工艺 创新 |
Investigation on the Production Techniques of Sesame-flavor Liquor in Northwest China |
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| LIU Yuan,ZHANG Zhanhe and ZHOU Yahui.Investigation on the Production Techniques of Sesame-flavor Liquor in Northwest China[J].Liquor-making Science & Technology,2012(5):73-75. |
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| Authors: | LIU Yuan ZHANG Zhanhe and ZHOU Yahui |
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| Affiliation: | (Inner Mongolia Camel Liquor Co.Ltd.,Baotou,Inner Mongolia 014040,China) |
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| Abstract: | According to the climate characteristics in northwest China,the production techniques of sesame-flavor liquor were innovated including regulating the ratio of raw materials and improving grains moisturing and grains stacking etc.,then the produced sesame-flavor liquor was blended with Fen-flavor liquor to finally produce liquor with special styles and special taste. |
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| Keywords: | sesame-flavor liquor northwest China production techniques innovation |
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