CAJ | 학술논문

小曲清香型白酒从生产工艺上可分为传统法小曲白酒和纯种根霉小曲白酒两种。传统法小曲清香型白酒与川法小曲酒相比较，在主体香气成分方面存在较大差异。主要表现在：总酸总酯含量高于川法小曲酒，尤其是乙酸乙酯和乳酸乙酯含量，乙酸乙酯为川法小曲酒的1．5～2倍，乳酸乙酯是川法小曲酒的2～4倍；杂醇油含量低于川法小曲酒，但是正丙醇含量远高于川法小曲酒。在口感方面，传统法小曲清香型白酒更醇厚和丰满。对制定小曲白酒国标提出以下建议：①标准应具有较好的代表性；②可以参考其他香型白酒2006版本新国家标准；③考虑其先进性和适当的体现量；④考虑如何将最新的研究成果加以应用。
소곡청향형백주종생산공예상가분위전통법소곡백주화순충근매소곡백주량충。전통법소곡청향형백주여천법소곡주상비교，재주체향기성분방면존재교대차이。주요표현재：총산총지함량고우천법소곡주，우기시을산을지화유산을지함량，을산을지위천법소곡주적1．5～2배，유산을지시천법소곡주적2～4배；잡순유함량저우천법소곡주，단시정병순함량원고우천법소곡주。재구감방면，전통법소곡청향형백주경순후화봉만。대제정소곡백주국표제출이하건의：①표준응구유교호적대표성；②가이삼고기타향형백주2006판본신국가표준；③고필기선진성화괄당적체현량；④고필여하장최신적연구성과가이응용。
Fen-flavor Xiaoqu liquor could be divided into two types according to its production techniques： Xiaoqu liquor by traditional method and Xiaoqu liquor by Sichuan method （pure rhizopus species fermentation）. There are great differences in main flavoring compositions for the two types of liquor as follows： compared with Xiaoqu liquor by Sichuan method, total acids content and total esters content in Xiaoqu liquor by traditional method are higher especially the content of ethyl acetate （1.5 -2 times） and ethyl lactate （2 -4 times）, and the content of n-propyl alcohol in Xiaoqu liquor is far higher, however, the content of fusel oil in Xiaoqu liquor by traditional method is lower. Besides, the taste of Fen-flavor Xiqoqu liquor by traditional method is better （mellow and full taste）. Some recommendations were put forward in this paper in the formulation of national standards of Fen-flavor Xiaoqu liquor： 1. the formulated standards should be representative; 2. the formulation could refer to 2006 nation- al standards for liquor of other types; 3. to maintain the advanced nature and the individuality in the formulation of the standards; 4. to consider how to use the latest research achievements in the formulation. （Tran. by YUE Yang）