| 浅议提高浓香型白酒的丰满度 |
| |
| 引用本文： | 张金修,杜明松. 浅议提高浓香型白酒的丰满度[J]. 酿酒科技, 2012, 0(6): 76-77 |
| |
| 作者姓名： | 张金修 杜明松 |
| |
| 作者单位： | 1. 济南红高粱酒业有限公司,山东济南,250002
2. 深圳市绿微康生物工程有限公司,广东深圳,518057 |
| |
| 摘 要： | 就制曲原料的选择、工艺控制、窖池养护、贮存勾兑等方面对酒体丰满度的影响进行讨论。指出全面提高酒体丰满度的关键着手点在于强化微生物制曲、做好窖池发酵管理工作及勾兑等。
|
| 关 键 词： | 白酒 浓香型白酒 丰满度 淡雅 |
Investigation on the Improvement of the Fullness of Luzhou-flavor Liquor |
| |
| ZHANG Jinxiu,and DU Mingsong. Investigation on the Improvement of the Fullness of Luzhou-flavor Liquor[J]. Liquor-making Science & Technology, 2012, 0(6): 76-77 |
| |
| Authors: | ZHANG Jinxiu and DU Mingsong |
| |
| Affiliation: | 1.Red Sorghum Liquor Industry Co.Ltd.,Ji’nan,Shandong 250002;2.Lvweikang Bioengineering Co.Ltd., Shenzhen,Guangdong 518057,China) |
| |
| Abstract: | The effects of raw materials selection,technical control,pits maintenance,liquor storage and liquor blending on the fullness of liquor body were investigated.The key points to improve liquor body fullness included strengthening starter-making by microbes and proper pits management and scientific liquor blending.(Tran.by YUE Yang) |
| |
| Keywords: | liquor Luzhou-flavor liquor fullness elegant |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
