摘要
报导了综合法低度白酒新工艺在适用性试验、质量检查试验、增产试验、经济效益分析等方面的应用结果,探讨了该工艺的特点及推广应用价值。
Experiments about its adaptibility, product quality and yield increase of new comprehensive technology in low degree wine production were given. The technology application and economic benefits evaluation were also dis cussed.
出处
《江西科学》
1992年第2期94-99,共6页
Jiangxi Science
关键词
白酒
香型
综合法
工艺
Low degree wine, Sweet smell type, Comprehensive method
