2010Liquor-making Science & TechnologyRequires access

Effects of Liquor Flavor Type on Liquor Development

Shuxin Zhao

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Abstract

The origin of liquor flavor types,the technical base for the classification of liquor flavor types,and the contributions of liquor flavor types to technical progress in liquor-making industry were summed up.The sensory characteristics of liquor of each flavor type,the difference in production techniques of main flavor type liqour,and the trace elements in liquor of each flavor type were analyzed.Besides,the author also gave his own opinions on the confusion in flavor type development to date,the impulse of developing new flavor type among enterprises,whether fla-vor type should be perish,and how to innovate in liquor-making industry etc.

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What this paper is about

The origin of liquor flavor types,the technical base for the classification of liquor flavor types,and the contributions of liquor flavor types to technical progress in liquor-making industry were summed up.The sensory characteristics of liquor of each flavor type,the difference in production techniques of main flavor type liqour,and the trace elements in liquor of each flavor type were analyzed.Besides,the author also gave his own opinions on the confusion in flavor type development to date,the impulse of developing new flavor type among enterprises,whether fla-vor type should be perish,and how to innovate in liquor-making industry etc.

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Available abstract

The origin of liquor flavor types,the technical base for the classification of liquor flavor types,and the contributions of liquor flavor types to technical progress in liquor-making industry were summed up.The sensory characteristics of liquor of each flavor type,the difference in production techniques of main flavor type liqour,and the trace elements in liquor of each flavor type were analyzed.Besides,the author also gave his own opinions on the confusion in flavor type development to date,the impulse of developing new flavor type among enterprises,whether fla-vor type should be perish,and how to innovate in liquor-making industry etc.

Key concepts: Flavor, Confusion, Business, Pulp and paper industry, Chemistry, Engineering, Food science, Psychology

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