淡化白酒香型的一点遐思——读“白酒的香型与特点”一文有感

Thinking About Weakening of Liquor Flavor Type Reading response to the article liquor flavor type and its characteristics

在1979年的第三届全国评酒会议上正式提出并确立了白酒的五大香型,即浓香、酱香、清香、米香和其它香型,经过几十年的创新,目前白酒香型已发展成12种,但由于不同香型白酒的物质基础都很复杂,各香型的特征性成分似与白酒产品的个性或白酒香型的形成往往不呈正相关,特征性成分是否能在该香型白酒中真正起到应有的作用,事态不够明朗,也难评说明白,且各香型白酒中香味成分的来源大同小异,对各香型白酒感官风格的描述往往不能直观其香型的归属,因此,在淡化进而简化白酒香型的同时,严格遵照确立白酒新香型的五项要求,以科学发展观开拓创新,深化科学实验,改进酿酒工艺,创新酒体设计,开发出适量的、口味独特、风格优异、有健康功能的、适应国内外广大饮者的新的香型白酒是有广阔前景的。

five liquor flavor types i.e.Maotai flavor,Luzhou flavor,Fen flavor,rice flavor and others were formally proposed in 1979 in the third national liquor assessment meeting.After decades of innovation,liquor flavor developed into 12 kinds.However,because the material basis of the different flavor liquor is very complex,characteristic components of flavor types were seemly not correlated with the product personality or the formation of the flavor types.It is hard to say if the characteristic components truly play the corresponding roles in one flavor type liquor.Besides,the flavor substances were similar and the sensory evaluation can not sort the flavor type directly.Therefore,at the same time when weakening and simplifying the liquor flavor was performed,the development of an appropriate amount,excellent flavor style,better taste and health liquor,being strictly compliance with five requirements for establishment of new liquor flavor type,as well as with scientific view and innovation has great prospects in order to meet the consumer＇s needs for new flavor type liquor.