生物学技术对白酒酿造微生物的影响分析_OpenScirbe Publishing

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生物学技术对白酒酿造微生物的影响分析

Author(s)：
赵志刚张春生张文然王士敏孙玉玲

Publication Title：

Wen Yuan (Middle School Edition) 2021 No.09

Affiliations：
承德乾隆醉酒业有限责任公司

Abstract：
目前来看，在白酒的实际生产中，酿造微生物方面的难题仍然亟待解决，因此必须借助现代生物学技术进行综合分析，确保酿造微生物能够在白酒酿造中得到更加有效的应用，为今后的白酒酿造工艺提供理论指导，实现白酒研发的创新和发展。

Keywords：
生物学技术；白酒；酿造；微生物；影响

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[1] 赵志刚,张春生,张文然,王士敏,孙玉玲.生物学技术对白酒酿造微生物的影响分析[J].Wen Yuan (Middle School Edition),2021(09),.

文渊(中学版)

Wen Yuan (Middle School Edition)

Language: 中文

CN：11-9275/G

ISSN：2096-627X

Publication Frequency: 月刊

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