我国新型白酒生产技术的发展

Development of Technologies in the Production of New Type Liquor in China

回顾了新型白酒的发展历程 ,早在20世纪50年代 ,国务院在编制“1956～1967年科学技术发展远景规划纲要”时 ,已将酒精改制白酒列入其中 ,并指出“今后白酒的生产工艺应以液态发酵为发展方向”。之后 ,北京酿酒厂采用董酒生产工艺 ,用酒精串香生产白酒获得成功 ,在1965年全国白酒专业会议上作了交流介绍。会后 ,该工艺在部分省市试点推广。新工艺生产的坊子白酒1979年获国家优质酒称号。在20世纪70年代 ,开始研究提高新型白酒质量的相关技术措施 ,有关科研人员经过20多年的艰苦工作和攻关研究 ,各项技术配套措施已趋于成熟 ,相应地新型白酒也获得长足发展 ,并得到市场和消费者认可 ,但还应加强正确的引导和宣传 ,并制订相应的新型白酒标准 。

This article is a review of the development of new type liquor. Back to 1950′s, when the State Council outlined National Long-range Programme for Scientific & Technological Development From 1956 to 1967, liquor production by alcohol and liquid fermentation had became part of the programme. Afterwards, Beijing Distillery succeeded in producing liquor by alcohol through the way of distilling through the flavour-enhenced fermented grains with the adoption of Dongjiu Liquor production crafts, and the method was introduced and the idea was interchanged on National Liquor Professionals Forum in 1965. Subsequently, the method was popularized in some provinces and Fangzhi Liquor produced with this method was awarded National High-quality Liquor. In 1970′s, corresponding technologies of improving the quality of new type liquor were under investigation and it got matured through scientific researchers′ 20-year long hard work and experiments, eventually, new type liquor has achieved great accomplishments for its large market share and consumers′ satisfaction. Even so, appropriate guidance and positive propaganda should be strenghed and relevant new type liquor standard should be worked out so that it could be produced in larger scale.(Tran.by YUE Yang)