期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

对芝麻香型白酒风格定位及相关技术的探讨 被引量：12

Discussion on the Production Techniques of Sesame-flavor Liquor and Its Style Positioning
下载PDF
导出
摘要 对芝麻香型白酒的生产历史进行总结,对主要的生产工艺技术特征进行分析探讨,指出芝麻香型白酒风格特征需要完善之处,及相应的解决方法的技术方向。 The production history of sesame-flavor liquor was reviewed. Its main technical characteristics were discussed. It was pointed out that the styles of sesame-flavor liquor should be further perfected. And the relative technical solutions were introduced.（Tran, by YUE Yang）
作者 高传强
机构地区 江苏省泰州市梅兰春酒厂有限公司
出处 《酿酒科技》 北大核心 2014年第4期60-64,共5页 Liquor-Making Science & Technology
关键词 白酒 芝麻香型白酒 风格定位 工艺特征 Baijiu（liquor） sesame-flavor liquor style positioning technical characteristics
分类号 TS262.3 [轻工技术与工程—发酵工程] TS261.4 [轻工技术与工程—发酵工程]
  • 相关文献

参考文献3

二级参考文献20

  • 1沈怡方,赵彤.对于白酒香型的认识与学术性探讨[J].酿酒,2007,34(1):3-4. 被引量：20
  • 2Xu Y, Wang D, Fan W, Mu X, Chen J. Traditional Chinese Biotechnology[J]. Advances in Biochemical Engineering Biotechnology, 2010. 122: 189-233.
  • 3Xu Y, Ji K. Moutai (Maotai): production and sensory properties [J]. Alcoholic beverages: Sensory Evaluation and Consumer Research. Woodhead Publishing Limited. 2012 : 315-330.
  • 4Zhu B, Xu Y, Fan W. Tetramethylpyrazine production by fermentative conversion of endogenous precursor from glucose by Bacillus sp [J]. Journal of Bioscience and Bioengineering, 2009 : 108.
  • 5Zhu B, Xu Y, Fan W. Study of tetramethylpyrazine formation in fermentation system from glucose by Bacillus subtilis XZ1124 [J]. New Biotechnology, 2009:25S:$237 (doi:10.1016/j.nbt. 2009.06.224).
  • 6Zhu B, Xu Y. High-yield fermentative preparation oftetram- ethylpyrazine by Bacillus sp. using an endogenous precursor approach[J]. Journal of Industrial Microbiology and Biotechnology, 2010. 37:179-186.
  • 7Zhu B, XuY. A feeding strategy for tetramethylpyrazine produc- tion by Bacillus subtilis based on the stimulating effect ofammo-nium phosphate[J]. Bioprocess and Biosystems Engineering, 2010:(doi: 10.1007/s00449-010-0419-5).
  • 8Zhu B, Xu Y. Production of tetramethylpyrazine by batch culture of Bacillus subtilis with optimal pH control strategy[J]. Journal of Industrial Microbiology and Biotechnology, 20 l 0: (doi: 10.1007/s10295-010-0726-5).
  • 9Wang H, Zhang X, Zhao L, Xu Y. Analysis and comparison of the bacterial community in fermented grains during the fermentation for the different styles of Chinese Liquor[J]. Journal of Industrial Microbiology & Biotechnology, 2008 : 603-609.
  • 10Wang H, Gao Y, Fan Q, Xu Y. Characterization and compari- son of microbial community of different typical Chinese liquor Daqus by PCR-DGGE[J]. Letters in Applied Microbiology. 2011, 53 : 134-140.

共引文献29

同被引文献118

引证文献12

二级引证文献74

酿酒科技
2014年 第4期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部