大曲酱香酒口感纯净度打分项目解析与改进建议  

Analysis and Improvement Suggestions of Taste Pure Degree Score of Maotai-fermented Daqu Wine

作　　者：申柏涛 SHEN Baitao(Renhuai Wine Bug Jianzang Sauce Wine Studio,Renhuai 564500,Guizhou,China)

机构地区：[1]仁怀市酒虫鉴藏酱酒工作室,贵州仁怀564500

出　　处：《酿酒》2021年第4期36-37,共2页Liquor Making

摘　　要：大曲酱香酒感官风味评价标准,对于帮助酱香酒生产企业生产更多感官风味更加优质产品产品提供了标准依据。同时也帮助消费者提高了对酱香酒的品评鉴赏能力。其中对于口感纯净度细项描述为:涩口、圆润。这种有关纯净度及其细项的描述,与消费者的理解存在较大差异。基于企业的市场消费导向,我们提出将原标准纯净度修改为:圆润度(细项为:涩口,圆润);在口感五度基础上,增加:(1)纯正度(细项:产区工艺特有之纯正,不纯正);(2)干净度(细项:有异杂味,无异杂味)。共同形成口感的七度评价体系,其中七度评价分值建议平均化。Sensory flavor evaluation standard of Maotai-flavoured wine in Daqu provides a standard basis for helping Maotai-flavoured wine manufacturers to produce more sensory flavor and better quality products.At the same time,it also helps consumers to improve their ability to taste and appreciate Maotai-scented wine.Among them,the fine items of taste purity are described as:astringent and round.This description of purity and its details is quite different from the understanding of consumers.Based on the market consumption orientation of enterprises,we propose to modify the original standard purity as follows:roundness(the fine items are:astringent mouth,roundness);On the basis of the taste of five degrees,increase:①purity(fine items:the unique purity of the production process,not pure);(2)cleanliness(fine items:different miscellaneous taste,no different miscellaneous taste).The seven-degree evaluation system of taste is formed together,among which the seven-degree evaluation scores are suggested to be averaged.

关 键 词：大曲酱香酒 感官风味 标准 风味轮 评分规则 口感 消费导向 纯净度 纯正度 核心产区 干净度 涩口 圆润 纯正 异杂味 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]