创新是白酒生产技术发展的核心  

Innovation Is the Core of the Development of Baijiu Production Technology

作　　者：沈怡方 

出　　处：《酿酒科技》2016年第10期17-18,共2页Liquor-Making Science & Technology

摘　　要：我国白酒产业在建国后得到了快速的发展,通过白酒科研人员及从业者的不断研究及探索,从计划经济时代的麸曲法、液态法的运用,低度白酒的研制,再到市场经济时代下色谱分析技术对于白酒风味物质的剖析,白酒功能微生物的筛选分离,评酒勾兑及贮存技术的发展,新型白酒香型的出现等等,均印证了我国在白酒产业上取得的重大技术创新。在当前的时代背景下,为了进一步提升生产效率、满足消费者对产品的诉求,对白酒行业提出了新的要求及发展方向,我们应从白酒生产机械化、产品质量的稳步提升进行技术创新,同时在宣传上也应符合新时代下的饮酒理念,积极倡导科学饮酒、文明饮酒、健康饮酒。Chinese Baijiu industry has developed rapidly since the establishment of the PRC. Through persistent research and exploration, re- searchers and Baijiu makers have gained great achievements in Baijiu production technology, including the use of bran starter, liquid-state fer- mentation, production of low-alcohol Baijiu, chromatographic analysis of the flavouring components of Baijiu, screening of functional mi- crobes, development of blending and storing techniques, development of new flavor types, etc. At present, the new development trend of Baijiu industry is to further improve production efficiency and to meet consumers＇ demands. The industry should foster innovation in the mechaniza- tion of Baijiu production, and the improvement of product quality. Meanwhile, in the promotion of Baijiu, the industry should advocate a scien- tific, civilized and healthy way of drinking.（Trans, by HUANG Xiaoli）

关 键 词：白酒 生产技术 创新 饮酒方式 

分 类 号：F426.82[经济管理—产业经济] F273.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]