摘要
从洋河酒厂的地域环境、酿酒历史、制曲及人工老窖工艺、酿造及勾兑工艺等方面对"洋河蓝色经典"绵柔型质量风格形成原因进行初步探索,重点总结了"三多两长"的酿造及勾兑工艺(绵柔型白酒核心工艺)特点,阐明了绵柔型白酒酿造工艺的最新成果及绵柔型质量风格形成意义。
The formation causes of ＂soft＂ quality of Yanghe Blue Classic Liquor were analyzed from the aspects including geographical environment, liquor-making history, starter-making and manmade aged pit mud techniques, as well fermentation techniques and blending techniques.The characteristics of ＂Three More ＆ Two Long＂ （key techniques in the production） in blending ahd fermentation were summarized. Besides, the latest achievements in ＂soft＂ Yanghe Blue Classic Liquor and the siginficance of ＂soft quality＂ were illustrated. （Tran. by YUE Yang）
出处
《酿酒科技》
2009年第4期117-121,126,共6页
Liquor-Making Science & Technology
关键词
白酒
洋河蓝色经典
绵柔型
质量风格
liquor
Yanghe Blue Classic Liquor
soft style
quality
