低醉酒度优质浓香型白酒关键技术的研究与应用
저취주도우질농향형백주관건기술적연구여응용
Research and application of key technologies about Luzhou-flavor liquor＇s low degree of drunkenness
  • 万方数据
    酿酒 양주
    LIQUOR MAKING
    2011年 6期 23-25 ,共3页

    饶家权%马斌%许欣%杜礼泉%冯波

    요가권%마빈%허흔%두례천%풍파

    低醉酒度%浓香型白酒%关键技术 低醉酒度%濃香型白酒%關鍵技術
    저취주도%농향형백주%관건기술
    low degree of drunkenness%Luzhou-flavor liquor%key technology
    通过白酒醉酒度评价技术、判定浓香型白酒醉酒度影响因子的技术体系和低醉酒度优质浓香型白酒生产技术等关键技术的研究与应用,从自然发酵的浓香型白酒中找到影响醉酒度的主要因子,通过生物技术和发酵工艺的研究与应用,实现了低醉酒度优质浓香型白酒生产的规模化生产。
    통과백주취주도평개기술、판정농향형백주취주도영향인자적기술체계화저취주도우질농향형백주생산기술등관건기술적연구여응용,종자연발효적농향형백주중조도영향취주도적주요인자,통과생물기술화발효공예적연구여응용,실현료저취주도우질농향형백주생산적규모화생산。
    The key technologies including evaluation techniques of Luzhou-flavor liquor＇s degree of drunkenness,technical system of determining the impact factors of degree of drunkenness and production technologies of low degree of drunkenness high-quality liquor were studied.The main factors that impact on Luzhou-flavor liquor＇s degree of drunkenness were found.Through research and application of biotechnology and fermentation process,large-scale production of low degree of drunkenness high-quality liquor was achieved.
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