摘要
酱香型白酒的贮存期比较长,所占用酒库库房的面积和容器的数量大,贮存过程中酒的损耗也较大。对其贮存期间进行科学合理管理,能够降低酒的损耗,提高酒的老熟速度,从而为企业降低成本,增加效益。
In view of the long storage period of Maotai-flavor liquor, large liquor depot area, massive usage of liquor containers, and high liquor wastage during storage, scientific storage management would reduce liquor wastage and accelerate liquor aging, which could reduce production cost and increase economic profits. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第1期105-106,共2页
Liquor-Making Science & Technology
关键词
企业管理
半成品等级
容器
盘勾
酒损
enterprise management
semi-product
containers
blending
liquor wastage