摘要
四川小曲白酒是川酒优势的重要组成部分,笔者通过深入企业实地考察和查阅相关资料,对川法小曲白酒的历史、传统工艺特征和香味成分作了较深入的分析;从菌种选育、发酵、蒸馏、勾调等关键工序分析了在生产过程中的不足,阐明其发展创新思路,指出开展川法小曲白酒的调研创新与标准制定的必要性,对其标准的系统性研究进行了探讨和总结。
Sichuan Xiaoqu Liquor is an important component of the superiority of Sichuan Liquor.With field investigation in enterprises and related materials,the author makes an introduction on the history,traditional techniques and flavoring components of Sichuan Xiaoqu liquor;and gives an analysis of production disadvantages in key procedures： strains breeding,fermentation,distillation and blending.The article clarifies the innovation of Sichuan Xiaoqu liquor＇s development;points out the necessity of its research innovation and standards setting,and makes a discussion and summarization on the standards＇ overall research.
出处
《酿酒》
CAS
2011年第6期6-10,共5页
Liquor Making
关键词
川法小曲白酒
继承
创新思路
Sichuan Xiaoqu liquor
inheritance
industry standards
innovation
standards
