提高对中国白酒业的再认识

Improvement for the Understanding of Chinese Liquor Industry

中国白酒是天然生态微生物代谢的产物,其根植于社会,对社会的各个方面都产生着影响;在科技创新方面,中国白酒开创了天然微生物为人类服务的先例。不但开辟了酿酒原辅料的广泛性,还创造了以酸控制酸败的开放式生产工艺及串蒸、勾兑等工序。上世纪五十年代以来取得了一系列丰硕的技术成果,许多白酒生产企业都拥有了先进的科研仪器设备和优秀的技术队伍,具备了很强的科技创新能力,并按照白酒生产固有的内在规律及各种设想开展着研究工作。随着社会的发展、科技的进步,为了中国白酒的健康发展,应在"适量饮酒有益健康"的框架内,积极宣传饮酒的正能量。

Chinese liquor is natural ecological product of microbial metabolism. It is rooted in society and has impact on all aspects of society. In the technological innovation, Chinese liquor has made an example of using natural microorganism for mankind. It not only makes the raw materials for brewing extensively, but also develops the open production technology through rancidity control by acidification,procedures of tandem steaming and blending, etc. Since 1950 s, a series of technical results was obtained, and many liquor enterprises possess advanced instruments for scientific research as well as excellent technical research teams with strong ability for scientific innovation.The scientific research has been proceeding according to the intrinsic principle of liquor making and various proposals. With the development of the society, and advance of science and technology, positive energy of healthy drinking should be promoted within the framework of moderate drinking is good for health for the healthy development of Chinese liquor.