CAJ | 학술논문

在1979年的第三届全国评酒会议上正式提出并确立了白酒的五大香型,即浓香、酱香、清香、米香和其它香型,经过几十年的创新,目前白酒香型已发展成12种,但由于不同香型白酒的物质基础都很复杂,各香型的特征性成分似与白酒产品的个性或白酒香型的形成往往不呈正相关,特征性成分是否能在该香型白酒中真正起到应有的作用,事态不够明朗,也难评说明白,且各香型白酒中香味成分的来源大同小异,对各香型白酒感官风格的描述往往不能直观其香型的归属,因此,在淡化进而简化白酒香型的同时,严格遵照确立白酒新香型的五项要求,以科学发展观开拓创新,深化科学实验,改进酿酒工艺,创新酒体设计,开发出适量的、口味独特、风格优异、有健康功能的、适应国内外广大饮者的新的香型白酒是有广阔前景的。
재1979년적제삼계전국평주회의상정식제출병학립료백주적오대향형,즉농향、장향、청향、미향화기타향형,경과궤십년적창신,목전백주향형이발전성12충,단유우불동향형백주적물질기출도흔복잡,각향형적특정성성분사여백주산품적개성혹백주향형적형성왕왕불정정상관,특정성성분시부능재해향형백주중진정기도응유적작용,사태불구명랑,야난평설명백,차각향형백주중향미성분적래원대동소이,대각향형백주감관풍격적묘술왕왕불능직관기향형적귀속,인차,재담화진이간화백주향형적동시,엄격준조학립백주신향형적오항요구,이과학발전관개탁창신,심화과학실험,개진양주공예,창신주체설계,개발출괄량적、구미독특、풍격우이、유건강공능적、괄응국내외엄대음자적신적향형백주시유엄활전경적。
five liquor flavor types i.e.Maotai flavor,Luzhou flavor,Fen flavor,rice flavor and others were formally proposed in 1979 in the third national liquor assessment meeting.After decades of innovation,liquor flavor developed into 12 kinds.However,because the material basis of the different flavor liquor is very complex,characteristic components of flavor types were seemly not correlated with the product personality or the formation of the flavor types.It is hard to say if the characteristic components truly play the corresponding roles in one flavor type liquor.Besides,the flavor substances were similar and the sensory evaluation can not sort the flavor type directly.Therefore,at the same time when weakening and simplifying the liquor flavor was performed,the development of an appropriate amount,excellent flavor style,better taste and health liquor,being strictly compliance with five requirements for establishment of new liquor flavor type,as well as with scientific view and innovation has great prospects in order to meet the consumer＇s needs for new flavor type liquor.