对中国白酒标准化技术与发展的几点建议  

Recommendations of Standardized Techniques for Chinese Liquor & Its Development

作　　者：王化斌[1] 李明志[1] 

机构地区：[1]安徽双轮集团,安徽涡阳233667

出　　处：《酿酒科技》2010年第1期124-125,共2页Liquor-Making Science & Technology

摘　　要：相对于中国白酒的历史而言,中国白酒标准化技术的发展明显滞后。提出了白酒标准化发展中的几点建议:一是白酒相关标准应统一基本单位;二是增加营养型白酒国家标准;三是明确年份白酒的定义;四是去除白酒国家标准定义中的"不得加入非自身发酵物质";五是在标准中增加保质期指标。The development of standardized techniques for Chinese liquor severely lags behind compared with the long history of Chinese liquor, Some recommendations were put forward for the development of liquor standardized techniques： 1. all basic units in relative liquor standards should be uniform; 2. national standards of nutritional liquor should be added; 3. the definition of aging liquor should be elaborated clearly; 4. the terms of ＂the addition of non-self-fermented substances is prohibited＂ should be abolished; 5. the indexes of storage period should be added in the standards.

关 键 词：白酒 国家标准 标准化技术 建议 

分 类 号：F426.82[经济管理—产业经济] F203