世界蒸馏酒的感官评比比较研究
本文概括了中国白酒的香型分类和国外洋蒸馏酒的原料分类。中国白酒按香型分成浓、清、米、酱等11类, 按国家标准感官分别从色、香、味、格等4个方面进行评价, 也可从品牌知名度(得奖情况、文化内涵、历史经过、地域属性)、同类相关性等进行比较感知。国外洋蒸馏酒按原料分成白兰地(Brandy)、威士忌(Whisky)、兰姆酒(Rum)和伏特加酒(Vodka)等。感官从色(色泽、澄清度、色泽强度、光亮度)、香(香气强度、香气质量、香气细腻度、香气持久性)、味(口感强度、入口品质、入口细腻度、风味持久性)、总体印象(协调性、典型性)、总体评价等方面予以打分归类。本文对国内外蒸馏酒产品评奖的感官异同进行了综述比较和评价。
This paper summarized the flavor classification of Chinese liquor and raw material classification of the foreign distilled spirits. The Chinese liquors are divided into 11 categories by flavor types, e.g. Luzhou-flavor, Qing-flavor, Rice-flavor, Maotai-flavor, etc. According to the national standards, the sensor is evaluated respectively from 4 aspects, such as color, aroma, taste, and style, etc, also can be compared from the brand awareness (prize, cultural connotation, history, and geographical attributes) and the same relevance. The foreign distilled spirits are divided into Brandy, Whisky, Rum, Vodka, etc, according to the raw material. The sensory of foreign distilled spirits is classified from the aspects of color (color, clarity/brightness, and intensity), aroma (intensity, quality, fineness, and persistence), taste (intensity, quality, fineness, and persistence), the overall impression (harmony and typicality) and general remarks. Similarities and differences of sensory between distilled products from home and abroad were comprehensively compared and evaluated in this article.
标题：世界蒸馏酒的感官评比比较研究
英文标题：Comparative study for sensory appraisal of the world distilled spirits
作者：
程佳路 北京师范大学第二附属中学
张英 中国食品发酵工业研究院
中文关键词:白酒,洋蒸馏酒,感官评比比较,评奖区别,
英文关键词:Baijiu,the foreign distilled spirits,comparison of sensory appraisal,the difference of awards,
发表日期：2015-11-06
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