摘要
概述了提高中国白酒品质的微生物和酶工程技术,并介绍了白酒后处理技术以及营养、功能性白酒的研究现状,为低质白酒的品质提高指明了发展方向。
It is summarized in this paper that the current situation on research about the quality improvement methods of low-grade liquor, such as microbiological engineering, enzyme engineering and the post-treatment techniques. Functional liquor and functional influences of the liquor were also presented. So this paper points out the development direction of low-grade liquor.
出处
《酿酒》
CAS
2007年第3期46-49,共4页
Liquor Making
关键词
低质白酒
微生物
酶工程技术
后处理
功能性
low-grade liquor, microorganism, enzyme, post-treatment, functionality
