摘要
以充分的事实论证了白酒香型概念的建立和按香型进行评酒是起因于茅台酒厂对茅台酒的认识和1963年全国第二届评酒会暴露的问题。介绍了纸上层析分析技术在茅台试点中的应用和取得的成果——发现了浓香型白酒的主体香己酸乙酯,并针对纸上层析技术在当今白酒研究中的应用等问题,谈了作者的观点。
Both the problems exposed in the 2nd National Liquor Evaluation in 1963 and Maotai Distillery＇s recognition of Maotai proved that the concept of liquor flavor types should be defined and liquor evaluation should be carried out based on its flavor type. Besides, the application of the technology of paper chromatography in Maotai Distillery and its achieved accomplishments （discovering the main flavoring component of Luzhou-flavor liquor, ethyl caproate） were introduced in this paper. In addition, the author＇s viewpoints on the use of paper chromatography in liquor research at oresent were out forward. （Tran. bv YUE Yank,）
出处
《酿酒科技》
北大核心
2013年第12期113-114,共2页
Liquor-Making Science & Technology
关键词
茅台酒
试点
香型
纸上层析
己酸乙酯
Maotai
Pilot distillery
flavor types
paper chromatography
ethyl caproate
