齐一潇1,李升福1,席玉松2,段蕊1*
(1 淮海工学院,江苏连云港222005;
2 中复神鹰碳纤维有限公司,江苏连云港222005)
摘要:低度白酒发展至今,仍然存在许多问题需要解决,本文针对低度白酒质量稳定性的研究现状进行了综述,通过对低度白酒从生产到销售的一系列过程的分析,得出了影响低度白酒质量稳定性的主要因素,从低度白酒的主要生产流程方面阐述了提升低度白酒质量稳定性的方法。从不同方面探索提升低度白酒质量稳定性的新措施。
关键词:低度白酒;质量变化;品质提升
Study on the Stability of Low-alcohol Liquor
QI Yi-xiao1,LI Sheng-fu1,XI Yu-song2,DUAN Rui1*
(1 HuaiHai Institute of Technology,Lianyungang 222005,China;
2 Zhongfu Shenying Carbon Fiber Co.,Ltd.,Lianyungang 222005,China)
Abstract: With the development of low-alcohol liquor,there are still many problems that have not been solved. Current research on the stability of low-alcohol liquor was stated in this paper. Base on the production and sales,the main factors affecting the stability of low-alcohol liquor were analyzed,and the different measures to improve the stability were reviewed. Finally,new measures and approaches were proposed to improve the quality of low-alcohol liquor.
Key words: low-alcohol liquor;quality change;quality improvement
(2019年第22卷第3期)