白酒质量控制技术的研究进展
本文从成品白酒质量出发, 以白酒相关国家标准体系为基础, 从白酒理化指标及感官指标控制、与安全相关的质量监测控制和与品质相关的风味分析及评价等三个方面综述了白酒关键质量指标控制的现状与新发展。涉及到白酒产品质量相关规定、检测分析方法以及应对措施等, 指出现代色谱及其联用技术等不断更新和完善的仪器分析技术是白酒质量研究最主要的技术平台, 讨论了白酒质量控制技术对于提高白酒品质及安全性、推动白酒产业发展和走向国际的重要意义, 并展望了白酒质量控制的发展趋势。
Based on national standard system of Chinese liquor in this paper, the quality control is divided into three parts: physicochemical and sensory indexes, safety index, and flavor quality. Meanwhile, the current situation and developments of every part are reviewed respectively. The review includes quality regulations, detecting techniques, responses and solutions. It is put forward that advanced instrumental analysis techniques such as chromatography combined with mass spectrometry are the main technical supports to the quality analysis of Chinese liquor. The significance of quality control to improve the safety of Chinese liquor, to promote the development of Chinese liquor industry and the globalization of Chinese liquor are discussed. At last, the future developments of the quality control are also prospected.
标题：白酒质量控制技术的研究进展
英文标题：Development of quality control technologies for Chinese liquor
作者：
程劲松 中国食品发酵工业研究院,国家食品质量监督检验中心
李春扬 中国食品发酵工业研究院,国家食品质量监督检验中心
中文关键词:白酒,检测,质量控制,质量安全,风味,
英文关键词:Chinese liquor,detection,quality control technologies,quality safety,flavor,
发表日期：2014-06-12
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