贵州茅台酒五维品质表达体系构建的案例分析  

Preliminary Study on the Construction of Scientific Expression Technology System of Jiang-flavor Baijiu Quality

作　　者：王莉 Wang Li(Kweichow Moutai Group)

机构地区：[1]中国贵州茅台酒厂(集团)有限责任公司

出　　处：《宏观质量研究》2023年第4期1-11,共11页Journal of Macro-quality Research

摘　　要：在中国白酒领域,因酿造原料、方法、地域等因素的不同,而形成不同品质的白酒。目前,由于行业对各白酒品质的表达缺乏统一的评价标准,导致消费者对“好酒”的认知单一化、片面化,因此急需构建统一的白酒品质表达体系以保障行业健康、持续、高质量发展。本文通过总结茅台酒的质量控制研究,提出从白酒的生产产区、生产工法、基酒生态多样性、基酒的感官特性与典型风格以及产品的饮用舒适度5个维度来表达茅台酒品质。同时,深入研讨不同维度表达的科学性和合理性,旨在科学引导消费者全面、客观地了解茅台酒品质的内涵。In the field of Chinese baijiu,due to different materials,methods,regions,etc.,different quality baijiu has been formed.At present,the lack of the unified evaluation standard for the baijiu quality results in consumers’one-sided cognition of“good baijiu”.Therefore,it is urgent to build a unified baijiu quality expression system to standardize the healthy,sustainable and high-quality development of the industry.Based on the systematic summary of the research on the quality control of Moutai,this paper proposed to construct the expression system of jiang-flavor baijiu quality from five dimensions:baijiu region,construction method,diversity of base liquor,sensory characteristics and typical style,and drinking comfort.At the same time,the necessity of different dimensions of expression is deeply explored.It aims to scientifically guide consumers to correctly and objectively understand the quality of jiang-flavor baijiu.

关 键 词：茅台酒 品质表达 产区 酿酒微生物 生态位 

分 类 号：TS262.33[轻工技术与工程—发酵工程]