谈白酒勾调技术的进步

Discussion on the Achievements of Liquor Blending Techniques

白酒勾调是现代白酒生产的必需工序,品酒是其先决条件,要求勾调员有专业基础知识,并掌握多学科的理论知识。勾调技术已逐步从经验型走向科学型,随着酿酒工艺、微生物的技术进步、消费者的嗜好、口感变化、文化背景等个性化的消费变化而不断进步与提高。随着物质生活的丰富,社会的消费心理在不断变化,因此,勾调技术亦要随之跟进。今后,企业要有一批白酒勾调核心人才,用好酸的调味作用;调味酒要多样化,突破酒勾酒的范围,广泛应用其他调味物,创造口感多样化;加强白酒香味成分的剖析,运用好白酒“指纹”指导勾调;加强贮存机理研究和陈味剂的研究等。(小雨)

Liquor blending is a nec es sary procedure in the modern production of liquor.And liquor taste is its prere quisite.A qualified blending technician should take the reins of professional b asic knowledge and the theoretical knowledge of other subjects.Blending op-era tions depend less on experience but more on science and technology.The advance ment of liquor-making techniques and microbial techniques,the changes of cons umers' hobbies and taste,the difference of cultural backgrounds and the develop ment of individuation consumption,all the factors push ahead with the developm ent of blending techniques.Currently,the blending techniques should keep pace with the changes of consumption psychology caused by the abundant material lif e.As for the enterprise,a group of excellent blending technicians is require d.The technicians should make skillful use of the flavoring functions of acids and produce varieties of blending liquors.Besides,they should break boldly co nventional blending methods and make wide use of other flavoring materials to de velop blending liquors of multiple tastes.Moreover,they should put more empha sis on the analysis of liquor flavoring components and operate liquor blending b y'liquor fingerprints'and proceed more research on storage mechanism and aged flavor agents.(Tran.by YUE Yang)