真假酒鉴别规律与方法研究

Identification Rules and Methods of Genuine and Fake Baijiu

在假酒鉴别过程中将白酒中风味成分大致归结为两类:(1)随储存时间发生变化的白酒骨架成分指标;(2)在酒体中保持稳定含量及理化性质的骨架成分。配合色谱指标以此两类指标为标准进行真假酒鉴定,再通过感官评价,做出科学准确的真假酒判断。

In the process of identifying genuine and fake Baijiu, we divide the flavor components in Baijiu into two categories: the components that change with time, and the components that maintain stable contents and physicochemical properties. With the aid of chromatographic indexes, the two categories of indexes are used as the standard to identify genuine and fake Baijiu. And then through sensory evaluation, the scientific and accurate judgment of genuine and fake Baijiu can be made.