摘要
白酒风味演变分为三个阶段:原生态阶段、探索阶段、调控阶段;影响白酒风味的因素有自然环境、原料糖化发酵剂、酿酒工艺、设备、饮食文化区域差异等。而酿酒工艺对白酒风味起着决定性作用。
The development of liquor flavor styles can be divided into three stages: the primary, investigation and regulation stages. The emu ence factors include the natural environment, saccharifying-fermenting agent, technology, equipment, and the regional difference of food and culture, etc. The decisive factor of liquor flavor is the liquor making technology.
出处
《酿酒》
CAS
2007年第5期95-98,共4页
Liquor Making
关键词
白酒
风味
个性化
liquor, flavor, characteristics