摘要
红花郎酒是在继承和发展酱香郎酒生产工艺技术过程中博采众长、自主创新的结果。通过对原料质量控制、制曲、酿酒、调味酒生产和特殊的贮存条件等工艺技术的改进创新,使其高贵的品质在保证传统酱香风格的前提下,酒体更加符合当今市场消费者口味的要求。
Safflower Lang Liquor was developed on the basis of the irtherttance ot traditiolal essential ther through the improvement and the innovation of the processing techniques including raw materials quality control, starter-making, flavoring liquor production, and special storage conditions etc. The produced liquor not only kept its original noble quality and the traditional Maotai-flavor liquor style, but also met up-to-date consumption customs more than ever.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第3期54-57,共4页
Liquor-Making Science & Technology
关键词
白酒
红花郎酒
工艺技术
改进创新
质量控制
liquor
Safflower Lang Liquor
techniques
improvement ＆ innovation
quality control
