摘要
茅台酒为世界三大名酒之一,蝉联国家历届名酒。20世纪50～60年代的工艺总结,大大推动了我国酿酒业的科技进步和技术创新。(1)发现了窖泥己酸菌和浓香型酒的主体香及其生成机理,为人工老窖技术的发展奠定了基础;(2)提出了茅台酒的3种典型香型酒,即酱香型酒、窖底香型酒和醇甜型酒,形成后来的香型划分及发展的雏形;并推动了后来名优酒评比按香型划分;(3)探索出白酒勾兑的基本理念,1965年率先发表研究成果“我们是如何勾兑的”,推动了白酒勾兑技术的研究、普及与提高,促进了全国白酒行业的快速发展;(4)率先探索研究饮酒与健康的关系,根据研究成果,提出了“国酒茅台,喝出健康来”的大胆论断;(5)根据历史总结,得出“离开茅台生产不出茅台酒”的论断;(6)以茅台为代表的酱香型白酒对多种香型白酒有微妙的包容力和滋补性,尤其在浓香型白酒的发展中,对提高酒质功不可没。(庞晓)
Maotai Liquor,as one of the three famous l iq uors in the world,has alw ays been on the top list of national famous liquors. The technical summarization of Maotai Liquor in1950's and1960's had grea tly advanced quick technical innovation and scientific im-provement in liquor-making industry in China as follows :1.Caproic acid bacteria in pit mud,th e mainbody flavor of Luzhou-flavor liquors,and the production mechanism were f ound which became the basis for the development of manmade aged pits technique s;2.The three types of Maotai Liquor with typical flavors including Maotai-f lavor liquors,bottom pits-flavor liquors and mellow sweetness-flavor liquors were classified which became the origin of the following flavor classification and flavor development and initiated the liquor judgement by their flavors;3 .The basic theories of liquor blending were investigated.In1965,the resea rch paper“How we op-erate the blending”was published firstly which further a dvanced the research,technical spread and improvement of liquor blending techn iques and also accelerated quick developement of liquor-making industry in Chi na;4.It was Maotai Group who first studied the relations of drinking and heal th,based on the research achievements,the Group first put forward the conclus ion“Drinking national liquor--Maotai Liquor leads to better health”;5.Acc ording to the summarization,the conclusion of“Apart from Maotai town,no Maota i Liquor could be produced successfully”was made;6.The supplement functions of Maotai-flavor liquors with Maotai Liquor as the typical representative to o ther types of liquors of different flavors were made full play in the improveme nt of liquor qualities espe-cially in the development of Luzhou-flavor liquo rs.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第4期29-31,共3页
Liquor-Making Science & Technology
关键词
茅台酒
科技进步
历史地位
影响
作用
中国白酒
Maotai liquor
scientific improvement
his torical situation
effects and functions
