| 简论中国白酒生产技术的发展 |
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| 引用本文： | 曾祖训. 简论中国白酒生产技术的发展[J]. 酿酒科技, 2004, 0(4): 19-20 |
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| 作者姓名： | 曾祖训 |
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| 作者单位： | 成都市青羊大道8号成都花园电梯楼9-3-801,四川,成都,610072 |
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| 摘 要： | 中国白酒技术经历了启蒙、成长、提高和发展几个阶段,现正走向现代化。当前白酒酒种的发展主要有：1．固态发酵的传统白酒。固态法白酒是中国白酒的脊梁。2．新型白酒,它是白酒工业的技术进步。3．功能性白酒,它是“药食同源”健康思想的创新。
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| 关 键 词： | 中国白酒 生产技术 发展 |
| 文章编号： | 1001-9286(2004)04-0019-02 |
| 修稿时间： | 2004-04-22 |
Brief Introduction to the Development of Liquor-making Technology in China |
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| ZENG Zu-xun. Brief Introduction to the Development of Liquor-making Technology in China[J]. Liquor-making Science & Technology, 2004, 0(4): 19-20 |
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| Authors: | ZENG Zu-xun |
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| Abstract: | Liquor-making technology in China had experienced four stages of enlightenment, growth, improvement and development and marched into modernization stage nowadays. Currently, liquor types through long-term development mainly included; 1. traditional liquor by solid fermentation, which was the base of Chinese liquors; 2. new-type liquor, resulted from technical advancement in liquor-making industry; 3. functional liquor, the innovation of health idea of "integration of drinking and medicinal herbs". (Tran. by YUE Yang) |
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| Keywords: | Chinese liquor production technology development |
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