白酒感官述语的创新与应用  

Innovation and Application of Liquor Sensory Terms

作　　者：郝保红 任慧杰 HAO Baohong;REN Huijie(Shanxi Xinghuacun Fenjiu Group Co.,Ltd.,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司中国汾酒城,山西汾阳032205

出　　处：《酿酒》2021年第4期113-115,共3页Liquor Making

摘　　要：把白酒风味的感官特征描述与程度副词,利用评价尺度表转换为直观有效的定量尺度,拉近酒企与消费者、专业评酒员与消费者、酒体设计师与消费者之间的距离,为中国白酒在传承中发展奠定基础。The description of sensory characteristics and degree modifier of liquor flavor compounds were transferred into intuitive and effective quantitative scales based on the evaluation scales.This method helps to bridge the gap between distilleries,professional tasters,wine body designer and consumers,and further laying the foundation for the development and inheritance of Chinese liquor.

关 键 词：白酒品评 感官描述参考语 强度评价尺度表 感官描述参考语解释 

分 类 号：TS262.3[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]