摘要
简述白酒香型的由来与发展,十二种香型白酒的酿造工艺与风格特点。随着消费市场的变化,白酒香型应淡化,以香型融合创新为主体。
The origin and development of Baijiu flavor,brewing technology and style characteristics of 12 kinds of Baijiu flavor were introduced.With the changes in the consumer market,Baijiu flavor should be diluted,flavor integration innovation for the main body.
作者
李大和
李国红
常少健
李觅
张磊
陈心雨
LI Dahe;LI Guohong;CHANG Shaojian;LI Mi;ZHANG Lei;CHEN Xinyu(Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611130,Sichuan,China;China Key Laboratory of Light Industry Brewing Engineering and Application,Chengdu 611130,Sichuan,China;Sichuan Key Laboratory of Brewing Biotechnology and Application,Yibin 644000,Sichuan,China)
出处
《酿酒》
2025年第2期8-13,共6页
Liquor Making
关键词
融合创新
香型
白酒
integration innovation
flavor
Baijiu
