全国白酒质量普查活动综述

Overview of General Survey of Liquor Quality Nationwide

由中国酿酒工业协会组织的全国白酒质量普查活动于2003年4月开始,2005年4月结束,历时3年时间。这次普查,对全国各地的245个白酒样品进行了理化指标分析、感官指标和外包装质量鉴评。普查涉及样品范围广、数量多;鉴定结果科学、准确、公正。理化分析结果表明,①清香型大曲低度酒类乙乳比失调;②清香型非大曲酒类乙乳比协调;③浓香型酒的四大酯类比例稳定;④浓酱兼香型的成分比例日趋明显;⑤凤型、凤兼型酒增浓的趋势明显;⑥米香型乙乳比有很大改变;⑦豉香型乳大于乙的状况未变;⑧芝麻香型也有了4个比值的突出特征;⑨特型酒的主要成分量比特征为乳>乙>己;⑩酱香型酒的主要成分量比特征为己乙比低、乙高于乳、乙缩醛含量稳定。根据理化指标、感官品评得分和包装得分,共择优评选出优秀产品106个,占参查样品总数的43.2%。(孙悟)

The general survey of liquor quality nationwide organized by China Wine Industry Association began in April 2003 and ended in April 2005. There were 245 liquor samples examined nationwide in the survey （including physiochemical indexes analysis, sensory evaluation and packing quality assessment）. The survey had the characteristics as follows： large amount of samples covering broad ranges and scientific and accurate and fair assessment results. The physiochemical analysis results suggested that： ①imbalance ratio of ethyl acetate and ethyl lactate for Fen-flavor low-alcoholicity Daqu liquor; ②harmonious ratio of ethyl acetate and ethyl lactate for Fen-flavor non-Daqu liquor;③stable proportion among the four esters for Luzhou-flavor liquor; ④the ingredients proportion of Luzhou-Maotai-flavor liquor became increasingly evident; ⑤Feng-flavor liquor and mlxed-flavor liquor tended to like Luzhou-flavor liquor; ⑥great changes of the ratio of ethyl acetate and ethyl lactate for Rice-flavor liquor; ⑦no change of the ratio（ethyl lactate content higher than ethyl acetate content）for Soybean-flavor liquor ; ⑧significant feature of four ratios for Sesame-flavor liquor; ⑨the relative ratio feature of main compositions for Specific-type liquor as ethyl lactate higher than ethyl acetate higher than ethyl caproate; ⑩the relative ratio feature of main compositions for Maotai-flavor liquor as the ratio of ethyl caproate and ethyl acetate lower,content of ethyl acetate higher than ethyl lactate,and stable content of acetal. 106 excellent liquor products （43.2 % of the total samples） had been chosen through public assessment according to physiochemical indexes, sensory evaluation scoring and packing scoring. （Tran. by YUE Yang） .