再谈白酒个性化——对苏鲁豫皖淡雅绵柔型白酒的初步认识

Discussion on Liquor Characteristics-Primary Understanding of Soft Style Liquors in Jiangsu,Shandong,Henan and Anhui Provinces

白酒风味演变分为三个阶段:原生态阶段、探索阶段、调控阶段;影响白酒风味的因素有自然环境、原料糖化发酵剂、酿酒工艺、设备、饮食文化区域差异等。而酿酒工艺对白酒风味起着决定性作用。

The development of liquor flavor styles can be divided into three stages： the primary, investigation and regulation stages. The emu ence factors include the natural environment, saccharifying-fermenting agent, technology, equipment, and the regional difference of food and culture, etc. The decisive factor of liquor flavor is the liquor making technology.