本文選題：糟燒　切入點(diǎn)：香型　出處：《釀酒科技》2014年10期

【摘要】：正中國白酒分為多種香型,具體為清香型、醬香型、濃香型、米香型、兼香型、鳳香型、董香型、特香型、豉香型、芝麻香型、老白干香型、金門香型和其他香型。糟燒白酒是華東一帶的名產(chǎn),但其起源最早,且遍布全國民間,具有糟香馥郁、清雅,醇正甘冽、柔和,現(xiàn)為其他香型。應(yīng)單獨(dú)定香型為"糟香型"。我國蒸餾酒究竟起源于何時(shí)?關(guān)于這個(gè)問題的爭論,已經(jīng)持續(xù)
[Abstract]:Chinese liquor is divided into a variety of flavor types, specifically for the fragrance type, soy flavor, Luzhou-flavor, rice flavor, concurrently flavor, Feng flavor, Dong flavor, special flavor, black bean flavor, sesame flavor, old white dry flavor, Jinmen flavor type and other flavor types. Distilled white wine is a famous product in East China, but its origin is the earliest, and spread all over the country, with the fragrance of lees, elegant, mellow and mellow, Now it is other flavor type. We should define the flavor type as "lees flavor type" separately. When did the distilled liquor in our country originate after all? The debate on this issue has continued
【作者單位】： 會(huì)稽山紹興酒股份有限公司;
【分類號(hào)】：F426.82;TS262.3

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