| 催陈白酒回生现象对策 |
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| 引用本文： | 陈立生,王中举.催陈白酒回生现象对策[J].贵阳金筑大学学报,2005(3):106-108. |
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| 作者姓名： | 陈立生 王中举 |
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| 作者单位： | [1]贵阳学院,贵州贵阳550005 [2]不详,贵州贵阳550005 |
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| 摘 要： | 综述了现行人工催陈白酒技术的种类和弊端，认为回生现象是催陈技术不可避免的方法缺陷，单一的催陈方法无法实现理想的陈酿效果。以内部催陈法配合外部低能量处理的组合催陈技术是科学的方法，能够最大限度地克服回生现象的不良影响。应注意因采用新科技手段使白酒出现的异常成分对人体健康的影响；主张生产优质白酒应以自然陈酿为主要方法，适当的科学催陈处理只应该是辅助手段。
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| 关 键 词： | 白酒 回生 低能量处理 内部催陈法 |
| 文章编号： | 1671-3621（2005）03-0106-0108 |
| 收稿时间： | 2005-04-20 |
Countermeasures on the Phenomenon of Turning Crudity in accelerative white spirit |
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| Chen LiSheng;Wang ZhongJu.Countermeasures on the Phenomenon of Turning Crudity in accelerative white spirit[J].Journal of Jinzhu University of Guiyang,2005(3):106-108. |
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| Authors: | Chen LiSheng;Wang ZhongJu |
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| Abstract: | The paper synthesizes the sorts and drawbacks of the techniques in accelerative white spirit, and believes that the phenomenon of turning Crudity in accelerative techniques is a drawback that can't be avoided. The single accelerative way can't realize an ideal result for brew spirit. MiXing inner acceleration With outer low-energy accelerative techniques is a scientific way.It can overcome the bad influenre in turning Crudity at most. Try to pay attention to the abnormal composition harmful to people's health by using scientific new techniques in white spirit. The paper thinks the high-quality white spirit depends mainly on traditional and natural brew spirit, The suitable and scientific way of turning crudity should be only the supplementary techniques. |
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| Keywords: | White spirit turn crudity low-energy manage inner acceleration |
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