白酒多香型融合技术创新  

Technical Innovation for the Integration of Different Liquor Flavor Types

作　　者：张书田[1] 

机构地区：[1]邯郸丛台酒业股份有限公司,河北邯郸056001

出　　处：《酿酒科技》2011年第2期55-57,共3页Liquor-Making Science & Technology

摘　　要：自1979年第三届全国评酒会确立白酒香型以来,中国白酒在香型分类和产品创新方面走过了一条与时俱进的发展之路。由浓、清、酱三大香型衍生出目前的12种香型,并且大部分都制定了各自的国家标准。近两年,多种芳香植物有益成分的萃取逐步应用于白酒勾兑调味中,使更加适宜人们饮用的优质白酒得到发展,中国白酒多香型融合创新技术迈向了一个崭新的历程。Since the classification of liquor flavor types at the Third National Liquor Tasting Conference in 1979, the development of liquor-making industry has always kept pace with the times in the fields of liquor flavor classification and liquor product innovation. About 12 liquor flavor types have been derived successfully from original three main liquor flavor types including Fen-flavor, Luzhou-flavor and Maotai-flavor and most of the 12 liquor flavor types have their individual national standards. In recent years, the extracted beneficial plant aroma components has been applied gradually in liquor blending and liquor flavoring, which could produce more quality liquor products for consumers. The technical innovation for the integration of different liquor flavor types has marched in a brand new stage. （Tran. by YUE Yang）

关 键 词：白酒 多香型融合 技术创新 植物芳香成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]