摘要
原酒生产出来需经1～3年的自然贮存老熟。我公司对原酒采取露天贮存,对贮存容器、贮存温度、不同贮存期对酒质的影响进行研究。结果证明,采用露天贮存白酒,可以缩短老熟时间,提高白酒质量。(孙悟)
About 143 years natural storage is necessary for the aging of newly-produced liquor. In our company, open-air liquor storage was adopted and the effects of storage containers, storage temperature, and different storage period on liquor quality were investigated. The results showed that liquor stored in open-air pottery demijohn could shorten aging time and improve liquor quality.
出处
《酿酒科技》
北大核心
2008年第2期71-72,共2页
Liquor-Making Science & Technology
关键词
白酒
露天贮存
酒质
liquor
open-air storage
liquor quality
