中国白酒香型演变及发展趋势

Evolution and development trend of Chinese Baijiu flavor types

该文从四个方面对中国白酒的香型演变进行了综述总结——中国酒发酵生产的起源、中国蒸馏酒的历史、近现代中国白酒的特征演变及香型划分、近年来在特征及香型方面的发展。基于以上方面,对中国白酒的发展趋势进行了预测——弱化白酒香型种类的划分,逐步将注意力从气味转到味道,突显符合消费者理念的具备文化内涵与创新科技的产品价值。提出跨领域融合,开发利于人体健康的特质白酒。

The evolution of Chinese Baijiu flavor types was reviewed i^om four aspects-origin of fermentation and production of Chinese Baijiu, history of Chinese distilled spirits, characteristics evolution and flavor types division of Baijiu in modern China, development of the characteristics and flavor styles in these years. Based on the above aspects, the development trend of Chinese Baijiu was prospected-weakening the demarcation of Baijiu flavor types, distracting attention gradually from smell to taste, and the value embodiment of the product with connotation and creative technology which fit-ted reality in accord with consumption ideas of contemporary man. Interdisciplinary fusion was put forward to develop the characteristic Baijiu that is beneficial to human health.