原酒质量等级划分及异杂味原因——四川省第八届白酒新增评委培训讲义  

Grade Division for Raw Liquor Quality and the Cause of Off-flavor-training For the Eighth New Liquor Judges of Sichuan Province

作　　者：孙庆文 

机构地区：[1]成都长城川兴酒业有限公司,四川省崇州市611235

出　　处：《酿酒》2014年第1期7-10,共4页Liquor Making

摘　　要：按照原酒质量大的框架划分,基本可划分为:普级酒、优级酒、调味酒。调味酒具有突出的一类风味物质的挥发性放香特点,或一种显著的由馥郁性而呈现出的香味特征。酒体爽冽、醇甜或陈熟后具有的幽雅韵味,有持久的空杯留香;优级酒具有浓郁的窖香或悦人的复合香气,酒体净爽丰满,较醇甜或陈熟后呈现的醇厚感,尾净余味长;普级酒具有舒适的放香、酒体醇和自然、稍带杂。现场摘取拟入库的调味酒酒度70%vol以上,优级酒65%vol以上,普级酒61%vol以上。产生白酒异杂味的原因多种多样,但根据经典的酿酒六分法,可以确定好的原酒质量首先要有好的工艺措施作为保证。According to the quality, the raw liquor can be divided into three major groups： ordinary liquor, superior grade liquor and flavoring liquor. Flavoring liquor has either outstanding volatile flavor substances or significant fragrance characteristics. The liquor has sweet taste or pleasant aroma after ageing with remained fragrance in the empty liquor cup. Superior grade liquor has strong cellular or pleasant complex fragrance, and sweet taste. Ordinary liquor has a comfortable fragrance, a soft and slight complicated taste. The alcoholic degree of flavoring liquor is above 70%vol, while those of the superior grade liquor and ordinary liquor are above 65%voland 61%vol respectively. The reason for off-flavor of liquor is complicated. However, according to the classical liquor making methods, the good process measurement is essential for good quality liquor.

关 键 词：原酒 质量 等级 划分 异杂味 原因 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.7[轻工技术与工程—食品科学与工程]