摘要
对白酒酒体的认识经过了从酒精度、酸、酯、醇、醛、酮等12类香味成分,到香味的骨架成分,微量复杂,再到酯类、酸类、醇类、醛类的作用等;白酒的储存是提高酒醇和度的基本措施,白酒中复杂的微量成分的含量决定着白酒质量档次,白酒中酸酯平衡是酒体谐调的基本因素,酒体的完整、饱满是通过对各种香味成分的量比关系和总含量的掌握来实现的;只有不断创新,努力突出个性,发挥白酒的物质功能,使白酒的口感体验出"高雅"和"舒爽",引发饮酒者产生清心舒畅,心旷神怡,唯美享受,才是未来白酒质量风格的发展方向。
The knowledge of liquor body was obtained progressively from the understanding of alcohol degree, 12 fragrance ingredients including acids, esters, alcohols, aldehydes, ketones; to the analysis of skeleton components of flavor and trace elements; and further to the understanding of functions of esters, acids, alcohols and aldehydes, etc. Liquor storage is the basic measures to increase the mellow degree. The complex trace components in liquor determine the quality and grade of liquor. The balance of acids and esters is an essential factor in the harmonization of liquor body. The adjustment of total content and the ratios of the various flavor components ensures integrity of liquor body. Only through constant innovation, striving to highlight the personality, playing physical function of liquor, the pleasure of elegant and relax after liquor drinking can be experienced. Making the liquor consumer enjoy relaxed and happy is the future direction of the liquor quality style.
出处
《酿酒》
CAS
2014年第2期3-5,共3页
Liquor Making
关键词
白酒
酒体
认识
体验
创新
liquor
liquor body
awareness
experience
innovation
