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。
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.
出处
《酿酒》
CAS
2008年第3期6-13,共8页
Liquor Making
关键词
白酒
风味
主要因素
发展
形成
liquor, flavor, major factors, development, formation
