摘要
随着健康饮酒理念普及,露酒因兼具风味与功效已跃居国内第三大酒种,其饮后舒适度成为决定市场接受度的关键因素。白酒行业已建立较为完善的饮后舒适度评价体系,而露酒饮后舒适度评价方法及品质提升鲜有研究。该文总结了白酒饮后舒适度评价方法,结合露酒特点提出适用于露酒饮后舒适度评价的方法,并从酒基风味物质调控、草本提取物添加及生产工艺优化3个方面阐述了提高露酒饮后舒适度的方法。以期为酒企开发高品质露酒产品提供依据,进而推动产业标准化。
With the popularization of the concept of healthy drinking,Lujiu has risen to become the third most popular type of alcoholic drink in China due to its combination of flavor and efficacy.The drinking comfort has become a key factor in determining market acceptance.The Baijiu industry has established a relatively complete drinking comfort evaluation system,while there are few studies on the drinking comfort evaluation methods and quality improvement of Lujiu.In this paper,the evaluation methods for the drinking comfort of Baijiu were summarized.Combined with the characteristics of Lujiu,a method suitable for evaluating the drinking comfort of Lujiu was proposed.The methods to improve the drinking comfort of Lujiu were expounded from three aspects:regulation of flavor substances of liquor base,addition of herbal extracts,and optimization of production processes.With the aim of providing a basis for Baijiu enterprises,high-quality Lujiu products were developed,to promote industrial standardization.
作者
杨闻
王喆
刘涛涛
单义民
唐洁
曹红
刘胜华
赵润
李强
黄秀华
YANG Wen;WANG Zhe;LIU Taotao;SHAN Yimin;TANG Jie;CAO Hong;LIU Shenghua;ZHAO Run;LI Qiang;HUANG Xiuhua(Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food,Jing Brand Co.,Ltd.,Huangshi 435100,China)
出处
《中国酿造》
北大核心
2025年第12期8-12,共5页
China Brewing
基金
湖北省自然科学基金项目(2023AFD026)。
关键词
白酒
饮后舒适度
评价方法
露酒
品质提升
Baijiu
drinking comfort
evaluation method
Lujiu
quality improvement
