| 中国白酒低度化概述 |
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| 引用本文： | 赵树堃. 中国白酒低度化概述[J]. 现代农业科技, 2011, 0(2): 364-365,371 |
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| 作者姓名： | 赵树堃 |
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| 作者单位： | 合肥学院生物与环境工程系,安徽合肥,230022 |
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| 摘 要： | 介绍白酒低度化的原因,分析低度化中品质稳定、去浊澄清和保持原风味等问题,并提出对策,以为低度化白酒的发展提供参考。
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| 关 键 词： | 白酒 低度化 原因 问题 对策 |
A Summary of Lower Alcoholicity of Chinese Liquor |
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| ZHAO Shu-kun. A Summary of Lower Alcoholicity of Chinese Liquor[J]. Modern Agricultural Sciences and Technology, 2011, 0(2): 364-365,371 |
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| Authors: | ZHAO Shu-kun |
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| Affiliation: | ZHAO Shu-kun(Department of Biological & Environmental Engineering,Hefei University,Hefei Anhui 230022) |
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| Abstract: | The paper introduced reasons about lower alcoholicity of Chinese liquor,analyzed problems such as stable quality,promoting clarity and maintaining original flavor,and put forward countermeasures,in order to provide references for the development of low-alcohol liquor. |
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| Keywords: | Chinese liquor lower alcoholicity reasons problems countermeasures |
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