论浓香型白酒的流派

Discussion on the Classification of Luzhou-flavor Liquors

因酿酒原料、制曲原料及配比的不同;入池条件、发酵周期等生产工艺的不同;地理环境及空气中栖息的微生物的差异等因素的影响,使浓香型白酒中的微量成分及量比关系不同,风格上各有特点,形成了浓香型白酒的不同流派。即以五粮液、泸州老窖特曲为代表的“浓中带陈”或“浓中带酱”的川派;以洋河大曲、古井贡酒为代表的“纯浓型”或“淡浓香型”的江淮派。(陶然)

The difference in liquor-making materials and starter-making materials and materials proportioning,and the variation in pro-duction techniques including pit entry conditions and fermentation period etc,the geographic environment ,and the microbes finally re-sulted in different quantity ratio relations of trace components in Luzhou-flavor liquors and further formed different branches of Luzhou-flavors of various liquor style,namely,“Chuan Branch”-Wuliangye and Luzhou Laojiao as the typical representatives with liquor styles as“Luzhou-flavor mixed with aged flavor”or“Luzhou-flavor mixed with Maotai-flavor”,and“Jianghuai Branch”--Yanghe Daqu and Gujing Gongjiu as the typical representatives with liquor styles as“Pure Luzhou-flavor”or“Slight Luzhou-flavor”.(Tran.by YUE Yang)