摘要
自建国以来,我国白酒业在产量、质量和技术进步方面可谓硕果累累,造就了一批又一批技术人才,对国家建设做出了卓越贡献。“烟台酿酒操作法”、“四川糯高粱小曲酒操作法”及“代用原料”的应用,对提高出酒率、节约粮食效果显著;糖化发酵剂的商品化生产及固态发酵白酒生产机械化,大大减轻了劳动强度;茅台、汾酒传统工艺的总结,微生物的分离应用,酒曲、窖泥微生物的研究,大大促进了白酒产业的技术进步,产质量不断提高;分析手段的不断完善,对微量香味成分的解剖和认识,促进了新工艺白酒的发展。(小雨)
Great achievements have been accomplished in quality,quantity of production and techniques in liquor-making industry in China since the foundation of P.R.C and many excellent technicians come forth simultaneously who make prominent contributions to liquor-making development.Concretely,the application of'Yantai Liquor-making operation','Sichuan glutinous sorghum Xiaoqu liquor production techniques'and'raw materials substitute'has remarkable effects on improving liquor yield and saving grains;the merchan-dizing production of saccharification ferments and mechanization production of liquors by solid fermentation have relieved the labor in-tensity evidently;and the summarization of conventional techniques of Maotai Liquor and Fenjiu Liquor,separation and application of microbes and research on starter and pit mud microbes also have positive effects on quick progress of liquor production techniques,constant improvement of liquor quality and quantity,and further perfection of analytic measures.Besides,the new understandings of trace flavoring component also advance the development of new craft liquors.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第6期24-28,共5页
Liquor-Making Science & Technology
