对中国传统白酒的再认识(提要)  

Recognition of Traditional Chinese Liquors

作　　者：胡承[1] 应鸿[1] 胡永松[1] 钟杰 

机构地区：[1]四川大学.泸州老窖食品与发酵工程研究所 [2]国家酒类产品质量监督检验中心,四川成都610064

出　　处：《酿酒科技》2005年第7期106-108,共3页Liquor-Making Science & Technology

摘　　要：中国传统白酒主要由水、乙醇及呈香呈味物质构成,其中呈香呈味物质按含量分为色谱骨架成分、协调成分和复杂成分,与洋酒比较:高级醇类含量低,芳香族化合物含量低,乙酸乙酯及乳酸乙酯含量高,酸、醛的总含量高。酒精伤肝是肯定的,过量饮用白酒伤肝也是无可厚非的,笼统地说饮用白酒伤肝值得深入研究和商榷。倡导科学、文明、适量饮酒有益健康。将白酒研究与商业宣传和炒作区分对待,避免学术研究商业化。Traditional Chinese liquors are mainly made up of water, alcohol and flavoring substances. Flavoring substances according to their contents could be classified into chromatogram backbone components, harmony components and complex components. Compared with oversea wine products, the contents of higher alcohols and aromatic compounds in traditional Chinese liquors are lower. On the other hand, the contents of ethyl acetate and ethyl lactate and the total contents of acids and aldehyde are higher. It is certain that alcohol is harmful for liver and excessive drinking is harmful for people's health. However, the exaggeration of liquor hazard is also inadvisable. Appropriate drinking, being helpful for people's health, was advocated. Besides, liquor academic research and liquor commercial promotion should be treated separately and properly. The commercialization of liquor academic research should be prevented completely.

关 键 词：白酒 认识 成分 健康 科学研究 

分 类 号：TS262.3[轻工技术与工程—发酵工程]