摘要
从伊力特曲酒自身的感官特征、香味组成特征以及与其相关的地理条件、生产工艺(酿酒、制曲)、窖池结构、原辅材料、大曲微生物群系等方面 。
The quality style and the formation cause of Yili Tequ were studied in this paper from the aspects of its sensible characteristics, features of its flavour components,its relative geographical conditions, its production technologies (such as liquor-making and koji-making),its pit structure, raw and auxilliary materials and Daqu microbial group,etc.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第4期79-81,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
伊力特曲
风格
酒体
发酵
Luzhou-flavour liquor
Yili Tequ
style
liquor body
fermentation
technology
