摘要
以中国白酒香型概念的正式提出为出发点,对香型概念提出的基础与历史背景、白酒香型的发展过程等方面进行了系统阐述,并对白酒香型发展的影响提出了自己的看法。
With the formal proposal of the concept of Baijiu flavor types as the starting point, the basis, the historical background and the development of Baijiu flavor types were illustrated in this paper. In addition, the influence of the development of Baijiu flavor types on Baijiu-making was discussed.
作者
苏金兰
徐柏田
林培
SU Jinlan XU Baitian LIN Pei(Site Liquor Co. Ltd., Zhangshu, Jiangxi 331200, China)
出处
《酿酒科技》
2017年第8期102-111,共10页
Liquor-Making Science & Technology
关键词
白酒香型
基础
历史背景
进展
影响
Baijiu flavor types
foundation
historical background
progress
influence
