浅谈饮酒健康  

Discussion About Drinking Health

作　　者：仇新印 QIU Xinyin(Xi'an Longwo Liquor Industry Co.,Ltd.,Xi'an 710307,Shaanxi,China)

机构地区：[1]西安龙窝酒业有限公司,陕西西安710307

出　　处：《酿酒》2024年第4期55-57,共3页Liquor Making

摘　　要：多年形成的微生物生态,当地新鲜质优的原粮、龙窝古井水、酿酒设备、设施及微量元素,一代又一代匠人传承创新形成的非遗酿酒技艺,酿成了龙窝酒独特的风味物质,生产出独具风格的清兼复合香型健康白酒。饮酒的功益和损害,因人、因酒、因量而异。质量指标中酸、酯、醇、醛、酮、酚及杂环类香味物质初始平衡性及基酒无异杂味是酿造健康白酒的基础。The microbial ecology formed over the years,local fresh and high-quality raw grains,Longwo ancient well water,brewing equipment,facilities,and trace elements,as well as the intangible cultural heritage of liquor making techniques inherited and innovated by generations of craftsmen.These conditions lead to the unique flavor substances emerged in Longwo liquor,and the healthy Baijiu with unique style combining Fen with complex flavor produced.The benefits and impairments of drinking vary depending on the person,the variety of liquor,and the amount consumed.The initial balance of acidic esters,alcohols,aldehydes,ketones,phenols and heterocyclic flavor substances in the quality indicators and the absence of abnormal flavors in the base liquor are the basis for healthy Baijiu making.

关 键 词：酿造健康白酒 微生物生态 气候水质 原料·环境 适量健康理性饮酒 

分 类 号：TS262[轻工技术与工程—发酵工程] R151.41[轻工技术与工程—食品科学与工程]