摘要
阐述了中国白酒香型的产生、传承、发展的过程,以及对中国白酒产业发展的贡献。根据消费市场的变化和白酒生产技术的发展,从白酒未来发展趋势的角度提出建议淡化白酒香型的概念。
The produdction, inheritance, and development of Chinese liquor flavor types and its contributions to the development of liquor indus- try were illustrated in this paper. It was put forward that the concept of liquor flavor types should be weaken gradually from the angle of future de- velopment trend of liquor. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第10期104-106,共3页
Liquor-Making Science & Technology
关键词
白酒
香型
淡化
liquor
flavor types
weaken
