十二种香型白酒相关研究概况

中国白酒是世界六大蒸馏酒之一，在几千年的发展历程中，因各种生产因素的不同，形成了不同香型的白酒。该文对不同香型白酒的发展及研究概况进行总结，阐明各香型白酒在生产工艺、原料、气候等方面的不同并挖掘其在特征风味成分、功效成分、品质与风格等方面的差异，是白酒研究的重要内容之一。该文列举了各香型白酒的分类、地域分布、各香型白酒之间的相互关系，总结了不同香型白酒的生产工艺、工艺特点、特征风味成分及功能性成分研究概况；探讨了不同香型形成的原因及香型划分的意义，旨在为各香型白酒相互借鉴、融合、彰显特色、提升品质奠定理论基础。

Research overview of twelve flavor types Baijiu

Baijiu (Chinese liquor) is one of the six major distilled spirits in the world. Due to different production factors, Baijiu with different flavor types was formed in the thousands of years of development. The development and research overview of Baijiu with different flavor types were summarized, the differences of Baijiu with different flavor types in production technology, raw materials and climate and so on were clarified, and the differences in characteristic flavor components, functional components, quality and style and so on were explored, which is one of the important contents of Baijiu research. The classification, regional distribution, and relationship of Baijiu of each flavor type were enumerated, the production process, process characteristics, characteristic flavor components and functional components of Baijiu with different flavor types were summarized. The reasons for the formation of different flavor types and the significance of flavor types classification were discussed, aiming to lay a theoretical foundation for each flavor type of Baijiu to learn from each other, to integrate, to highlight characteristics and to improve quality.