摘要
介绍了营养酒的市场现状和发展趋势,技术创新方法和发展方向,工艺创新方法和工艺要点及营养酒的色、香、味特点。
The current market and development trend of nutritional liquor, the technique renovalion methods and development direction, the renovation methods and key points of technology, as well as the characteristics of pigment, fragrance and taste of nutritional liquor are intro duced.
出处
《酿酒》
CAS
2008年第1期108-110,共3页
Liquor Making
关键词
营养酒
研发
nutritional liquor, investigation