【摘要】 通过对酒度为39%vol郎酒生产工艺研究的回顾,对近20年来的工艺创新进行了总结,提出了提高低度酱香型白酒质量的创新措施,目前形成了一套较完善的生产工艺,为企业取得了巨大的经济效益和社会效益。更多还原

【Abstract】 The production techniques of 39 %vol Langjiu Liquor were reviewed and its technical innovation in recent 20 years was summed up. The techniques to improve the quality of low-alcohol Maotai-flavor liquor were put forward. A set of sound production techniques had been developed at present, which could produce great economic benefits and social benefits for distilleries.更多还原