| 试论白酒风味的成因 |
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| 引用本文： | 张国强,陶锐. 试论白酒风味的成因[J]. 酿酒, 2008, 35(3): 6-13 |
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| 作者姓名： | 张国强 陶锐 |
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| 作者单位： | 安徽口子酒业股份有限公司,淮北,235000;安徽口子酒业股份有限公司,淮北,235000 |
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| 摘 要： | 决定白酒风味的六大因素为自然生态环境、原辅料、糖化发酵剂、工艺、设备、饮食文化;白酒的风味形成分三个阶段,分别是原生态阶段、探索阶段和调控阶段。
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| 关 键 词： | 白酒 风味 主要因素 发展 形成 |
| 文章编号： | 1002-8110(2008)03-0006-08 |
| 修稿时间： | 2008-03-12 |
Discussion on Causes of Liquor Flavor |
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| ZHANG Guo-qiang,TAO Rui. Discussion on Causes of Liquor Flavor[J]. Liquor Making, 2008, 35(3): 6-13 |
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| Authors: | ZHANG Guo-qiang TAO Rui |
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| Affiliation: | ZHANG Guo-qiang, TAO Rui |
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| Abstract: | Six major factors including the natural ecological environment, raw materials, saccharification and fermentation agents, tech nology, equipment, food culture determine the liquor flavor.There are three phases in liquor flavor formation, namely the original eeologi cal stage, exploratory stage and regulation control stage. |
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| Keywords: | liquor flavor major factors development formation |
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