摘要
本文从原料配比、制曲工艺、酒中微量成分等诸方面对比,分析了川酒中两种不同典型风格的特点,为生产“多粮型”酒提供了系统的资料。
This paper analyses the two characterisic styles of the wine of Sichuan through the comparison in some fields of them such as the ratio of material, the technology of qu - making and the trace compositions, and promotes comprehensive data for producing the multi - grain type wine.
出处
《四川食品与发酵》
2001年第4期1-9,共9页
Sichuan Food and Fermentation
