白酒上头效应分析及降低措施探究

Analysis of headache and dizziness effect after drinking Baijiu and research of the mitigation measure

随着中国经济的发展,白酒将逐渐走向国际化,但白酒上头效应一直是影响饮用白酒舒适度的关键因素。引起饮酒上头现象的主要原因是过量饮酒,其次是白酒中杂醇油、醛类等香味物质的复杂强度没有在合理范围内,酒体香味成分未达到合理的动态平衡。该文从降低白酒酒精度、醇类物质、醛类物质含量,合理延长白酒的储存时间,提高新工艺白酒中食用酒精及香料的质量,降低新生代白酒及配制酒中糖类等固形物含量等方面探究白酒上头效应的降低措施,从而提高饮用白酒的舒适度。

With the development of China＇s economy, China Baijiu is gradually becoming international. However, headache and dizziness effect has been a key factor affecting the comfort level of Baijiu. Results showed that the primary cause for headache and dizziness was drinking excessively, secondly was the complex intensity of flavoring substances such as fusel oil and aldehydes and so on beyond a reasonable rage, as well as irrational dynamic balance of the aroma of alcoholic drinks. Based on that, the measures in order to relieve the headache and dizziness effect and improve the comfort of drinking Baijiu were discussed, including lower alcohol contents, alcohols and aldehydes in Baijiu, reasonably extend the storage time of Baijiu, improve the quality of edible alcohol and spices of Baijiu in the new process, reducing the amount of solids such as saccharides, thus to improve the comfort of Baijiu.