摘要
白酒香型的发展是随着社会经济的发展、人们生活水平的提高、社会科学的进步、社会习俗和文化的影响而发展的 ,从四大香型发展到十大香型 ,从满足生理需要到满足心理需要 ,酒质从香浓味杂发展到优雅、细腻 ,再到淡雅优美。白酒没有个性 ,必将被市场淘汰 ,今后的香型发展应是“百花齐放”。当前的市场竞争是个性化竞争、差异化的竞争 ,最终将是文化竞争。传统的白酒发酵技术必须向现代发酵技术转变 ,搞好产业结构调整。(一平)
Under the backgrounds of quick economic development, enhancement of peoples′ living standards, rapid scientific progress and impacts of social customs and cultures, the flavour types of liquor have been developed from four main types to ten main types and the focus shifted from meeting consumers′ physical requirements to meeting their psychological requirements and liquor quality changed from dense aroma into elegant aroma and then into quietly elegant. Liquors lacking of their unique properties will be surely faded away by the market competition and new flavoring type should emerge in endlessly. At present, the focus of market competition is dependant on individualization and discrepancy and will be dependant on cultures ultimately. Accordingly, traditional fermentation techniques must be innovated to modern techniques and the industrial structure must be readjusted properly.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第1期19-19,18,共2页
Liquor-Making Science & Technology
