CAJ | 학술논문

复合香白酒始于20世纪70年代的兼香型白酒；进入21世纪前后，西凤酒、四特酒及酒鬼酒等纷纷开发复合香白酒产品，如今已有众多白酒企业采用多粮原料和不同香型酒合理组合等工艺生产复合香白酒，体现出了对白酒勾兑工序常规思路的突破。随着对复合香白酒生产工艺的创新和复合香成分及形成机理的分析、研究，将会使复合香产品质量更臻完善。
복합향백주시우20세기70년대적겸향형백주；진입21세기전후，서봉주、사특주급주귀주등분분개발복합향백주산품，여금이유음다백주기업채용다량원료화불동향형주합리조합등공예생산복합향백주，체현출료대백주구태공서상규사로적돌파。수착대복합향백주생산공예적창신화복합향성분급형성궤리적분석、연구，장회사복합향산품질량경진완선。
complex flavor liquor originates from the multi-flavor liquor in 1970s. The complex flavor liquor products have developed since 21st century by liquor making companies such as Xifen, Site and Jiugui liquor making companies. Now, many liquor making industries have produced complex flavor liquor by multi-grain, rational combination of various flavor types and other technologies, which reflects the breakthrough of conventional liquor blending idea. With the innovation of complex flavor liquor making technology, as well as the research and analysis of mechanism of complex fragrance formation, the quality of complex flavor liquor products will become perfect.