摘要
随着白酒科技的进步,新思维和新观点不断产生,在不同的历史时期,对浓香型白酒的生产工艺方向产生不同程度的影响。其影响有正面的,也有负面的。有的企业为生产工艺方向思索探讨;有的企业跟风效仿;有的企业坚持走自己的路线。必须全面、准确、客观地认识中国白酒的发展方向;努力实现浓香型纯粮白酒不添加外加香的目标;解决基酒中的怪杂味;坚持走以增加己酸乙酯的自然生成量为主的质量之路;正确对待白酒的酿造与勾调工作,才能把握和发展浓香型白酒的生产工艺,全面推进白酒业的进步。(孙悟)
With the development of liquor-making science ＆ technology, various new thoughts and new concepts in different period had both adverse and positive effects on the development of Luzhou-flavor liquor production techniques. Some enterprises made active exploration in production techniques, some just imitated other＇s achievements, and some insisted on self-development. The following points must be highly valued in the development of Luzhou-flavor liquor production techniques： full and objective understanding of liquor development trend in China; further study of Luzhou-flavor pure-grain liquor production without addition of external flavoring substances; elimination of off-flavor in base liquor; persistence in increasing natural growth quantity of ethyl caproate; proper understanding of the relations of liquor-making and liquor blending to advance better development of liquor-making industry. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第9期55-57,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
生产工艺
发展方向
Luzhou-flavor liquor
production techniques
development
