摘要
酱香型白酒本身风味独特,口感良好,深受广大酒类爱好者的喜爱。随着酱香型白酒需求量的提升,人们对其进行了更加深入的研究,从酱香型白酒生产工艺到酿酒微生物,均出现了很多新的理论和实践内容。从“四高两长”酱香酒发展角度来说,主要涉及理论探索、酝酿、研究和形成4部分内容,在酿酒知识创新上具备积极意义。本文以实际工作开展情况为出发点,对“四高两长”酿酒理论内容进行总结,论述了酱香型白酒“四高两长”酿酒理论的作用、价值和地位。
Maotai flavor Baijiu has unique flavor and good taste, which is deeply loved by liquor lovers.With the increasing demand for Maotai flavor Baijiu, people have conducted more in-depth research on it. From the production technology of Maotai flavor Baijiu to brewing microorganisms, many new theories and practices have emerged. From the perspective of the development of “four high and two long” Maotai-flavor liquor, the main design theory exploration, brewing, research and formation are of positive significance in the innovation of brewing knowledge. Based on the actual work, this paper summarizes the content of the “four high and two long”brewing theory, and discusses the role, value and status of the “four high and two long” brewing theory of Maotai flavor Baijiu.
作者
汪强
WANG Qiang(Moutai University,Renhuai 564501,China)
出处
《食品安全导刊》
2023年第4期168-170,共3页
China Food Safety Magazine
关键词
酱香型白酒
四高两长
酿酒理论
Maotai flavor Baijiu
four high and two long
brewing theory
