中国三大香型白酒的研究(一)浓香·泸州篇

我国白酒以酱香、清香、浓香三大香型为主。解放初期，国家为迅速巩固和提高名酒质量，组织全国技术力量对茅台酒、汾酒、泸州老窖大曲酒进行总结试点工作。通过对这三大香型白酒系统的研究与总结，以点带面，突出典型以提高名酒质量。泸州老窖大曲酒是浓香白酒的典型代表，通过对传统工艺系统的研究与总结，分析出影响产品质量的因素，制订了规范的传统工艺操作法。通过试验研究，确定了最佳的工艺条件，验证了老窖是生产优质泸型曲酒的最根本保证。并分析出窖泥中微生物，为培养人工窖泥提供了依据，大大提高了出酒率及优质品率，推动了浓香型白酒的发展。(丹妮)

Research on Three Flavor Type Liquors in China (Ⅰ) Introduction to Luzhou-flavor Liquor

Maotai-flavor, Fen-flavor and Luzhou-flavor are the three main liquor flavor types in China. Before the foundation of PRC, in order to strengthen and improve famous liquor quality rapidly, the government organized nationwide techn ical force to engage in pilot experiment for Maotai Liquor, Fen Liquor and Luzho u Laojiao Liquor. Through the research on and the systematical summary of the th ree liquor types, the successful manufacturing experience were spread nationally and most liquor quality improved greatly since then. Luzhou Laojiao Daqu Liquor , as the typical representative of Luzhou-flavor liquors, its normative technica l operation rules were formulated through comprehensive summary of traditional t echniques and analysis of relative technician influencing factors. The experimen t and research not only decided the optimal technical conditions but also proved aged pits were the essential assurance for quality Luzhou-flavor liquor product ion. Besides, the separated microbes in pit mud also provided strong evidence fo r manmade pit mud,which further improved liquor yield and quality product percen tage greatly and advanced development of Luzhou-flavor liquor. (Tran. by YUE Yan g)