| 浓香型低度大曲酒的研制 |
| |
| 引用本文： | 周志,潘江游.浓香型低度大曲酒的研制[J].食品与生物技术学报,1987,6(1). |
| |
| 作者姓名： | 周志 潘江游 |
| |
| 作者单位： | 无锡轻工业学院培训部
(周志)，四川开江酒厂(潘江游) |
| |
| 摘 要： | 低度白酒是当前的发展趋向,为解决低度白酒澄清、香和味三大难关,采用改进工艺、提高酒基品质,吸附处理和勾兑调味等三项措施,研制出保持浓香型风格和香味的低度(38°)大曲酒,为开发低度曲酒作了探讨。
|
| 关 键 词： | 酿造酒 研究/浓香型 低度大曲酒 澄清 吸附处理 勾兑调味 |
THE DEVELOPMENT of the STRONG FRAGRANT STYLE WHITE SPIRIT CONTAINED LOW ALCOHOL |
| |
| Zhou Zhi Pan Jiangyou.THE DEVELOPMENT of the STRONG FRAGRANT STYLE WHITE SPIRIT CONTAINED LOW ALCOHOL[J].Journal of Food Science and Biotechnology,1987,6(1). |
| |
| Authors: | Zhou Zhi Pan Jiangyou |
| |
| Affiliation: | Zhou Zhi Pan Jiangyou |
| |
| Abstract: | To settle the spirit, to improve the fragrance and taste are three key technical problems for producing the low alcohol content white spirit which is the current developing trend of hard liquor. Using the improved techniques ard liquor base, the absorption treatment and elaborate preparing, a low alcohol content white spirit(38) maintained the strong fragrant style is suceessfully developed. |
| |
| Keywords: | brewedwines researching/strong fragrant style white contained low alcohol to settle absorption treatment elaborate preparing |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与生物技术学报》浏览原始摘要信息 |
|
点击此处可从《食品与生物技术学报》下载全文 |
