摘要
小角楼优质的水源、粮食、大曲、窖泥与独特的“6938”工艺的运用,良好的生态系统,成就了“森林生态酒”浓郁的地域特色。
High quality water source,grain,Daqu,pit mud and unique technology of"6938",good ecosystem achieved the rich regional characteristics of"forest ecological Baijiu".
作者
杜鹏程
彭奎
余乾伟
杨泉
潘建军
周成俊
李觅
张磊
陈名辉
王超凯
熊定强
DU Peng-cheng;PENG Kui;YU Qian-wei;YANG Quan;PAN Jian-jun;ZHOU Cheng-jun;LI Mi;ZHANG Lei;CHEN Ming-hui;WANG Chao-kai;XIONG Ding-qiang(Sichuan Yuan Hong Xiao Jiao Lou Liquor Co.,Ltd.,Pingchang Sichuan 636400,China;Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu Sichuan 611130,China;The National Key Laboratory of Oenological Engineering and Application of Light Industry,Chengdu Sichuan 611130,China;Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province,Yibin Sichuan 644000,China;Liu Nian’s Master Studio of Oenological Skills,Chengdu Sichuan 611130,China)
出处
《食品与发酵科技》
CAS
2020年第6期123-126,共4页
Food and Fermentation Science & Technology
关键词
小角楼
森林生态酒
酿酒工艺
生态特征
Xiaojiaolou
forest ecological Baijiu
oenological technique
ecological characteristics
