| 豉香型白酒传统工艺的继承与创新 |
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| 引用本文： | 谢敏,吴远望. 豉香型白酒传统工艺的继承与创新[J]. 酿酒科技, 2012, 0(8): 82-83 |
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| 作者姓名： | 谢敏 吴远望 |
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| 作者单位： | 广东石湾酒厂有限公司,广东佛山,528031 |
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| 摘 要： | 豉香型白酒是珠三角地区盛行的一种传统米酒。通过对豉香型白酒传统工艺的细致总结后,主要继承了豉香型白酒传统工艺的发酵方式、蒸馏方式及陈肥肉酝浸工艺。从适当延长发酵期、缩短浸肉时间、改良勾兑贮存工艺几方面对原有工艺进行改良。
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| 关 键 词： | 豉香型白酒 传统工艺 创新 |
Inheritance and Innovation of the Production Techniques of Soybean-flavor Liquor |
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| XIE Min and WU Yuanwang. Inheritance and Innovation of the Production Techniques of Soybean-flavor Liquor[J]. Liquor-making Science & Technology, 2012, 0(8): 82-83 |
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| Authors: | XIE Min and WU Yuanwang |
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| Affiliation: | XIE Min and WU Yuanwang(Guangdong Shiwan Distillery Co.Ltd.,Foshan,Guangdong 528031,China) |
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| Abstract: | Soybean-flavor liquor,as a traditional rice wine product,is quite popular in Pearl River Delta region.Through the summary of traditional production techniques of soybean-flavor liquor,we mainly inherited its fermentation technology,distilling technology,and fat steeping in jar technology,and we made some innovations in prolonging fermentation period,shortening fat-steeping time,and improving blending and storing technology. |
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| Keywords: | soybean-flavor liquor traditional techniques innovation |
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