白酒品评技巧分析  

Analysis of Baijiu Tasting Skills

作　　者：魏影 李安军 WEI Ying;LI Anjun(Anhui GujingGongjiu Co.,Ltd.,Bozhou 236820,Anhui,China;Supported by Anhui Province Key Laboratory of Intelligent Solid-state Fermentation Technology,Bozhou 236820,Anhui,China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820 [2]固态发酵智能酿造技术安徽省重点实验室,安徽亳州236820

出　　处：《酿酒》2024年第3期13-16,共4页Liquor Making

摘　　要：白酒品评技巧在我国的白酒行业中占据着重要地位,不仅包含视觉、嗅觉、口感,还包含影响品酒效果的其他因素,只有将上述技巧进行系统的学习和运用,才能更好地掌握白酒品评。基于此,本文首先对白酒品评技巧进行了概述,其次分析了白酒品评技巧以及方法,主要针对常见的几种香型白酒进行比对,从而总结出适应于大众的白酒品评方法,希望通过本文的介绍,能够更好地推动今后白酒的发展。The Chinese Baijiu evaluation techniques occupy an important position in Chinese Baijiu industry,which not only includes vision,smell,taste,but also other factors that affect the Chinese Baijiu tasting effect.Only by systematically studying and applying the above techniques can we master the Chinese Baijiu evaluation better.Based on this,this paper first summarizes the appraisal techniques of Chinese Baijiu,then analyzes the appraisal techniques and methods of Chinese Baijiu,mainly compares several common flavor types of Chinese Baijiu,and summarizes the appraisal methods of Chinese Baijiu that are suitable for the public,hoping that the introduction of this paper can better promote the development of Chinese Baijiu in the future.

关 键 词：白酒 品评技巧 

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]