白酒醉酒度的评价及其与白酒质量关系的探讨

该文通过白酒醉酒度概念的提出、白酒醉酒度评价方法的研究、不同白酒的醉酒度评价、不同醉酒度白酒对机体相关指标影响的研究以及建立白酒醉酒度评价标准的探讨，提出了"醉酒度"是影响白酒质量的重要特性，是评价人体饮用白酒后舒适性的一项关键指标，低醉酒度是白酒健康的新高度。同时，也指出，将醉酒度作为白酒评价标准的指标之一，是一项任重而道远的工作。白酒醉酒度的提出和应用，对白酒的产品质量提升具有指导意义和应用价值。

Evaluation and relationship with Baijiu quality of Baijiu drunken degree

In this paper, through the exploration to the proposal of Baijiu (Chinese liquor) drunken degree (intoxication) concept, the research on the evaluation method of Baijiu drunken degree, the evaluation of drunken degree of different Baijiu, the influence of Baijiu with different drunken degree on the related indexes of body, and the evaluation standard of Baijiu drunken degree, it was put forward that 'drunken degree' was an important characteristic affecting Baijiu quality, it was a key index to evaluate the comfort of human drinking Baijiu, and that the low drunken degree was a new height of Baijiu health. At the same time, it also acknowledged that taking drunken degree as one of the indicators of Baijiu evaluation standards was a long-term and worthwhile task. The proposal and application of Baijiu drunken degree had guiding significance and application value to the improvement of Baijiu product quality.