刘 念1,2,3,4,5,王超凯 1,2,3,4,5,潘建军1,2,3,4,5,常少健1,2,3,5,郭 杰1,2,3,5,蔡海燕1,2,3,5,李 觅1,2,3,4,5,张 磊1,2,3,4,5,彭 奎1,2,3,5*
(1.四川省食品发酵工业研究设计院有限公司,四川成都 611130;
2.中国轻工业酿酒工程及应用重点实验室,四川成都 611130;
3.刘念酿酒师技能大师工作室,四川成都 611130;
4.酿酒生物技术及应用四川省重点实验室,四川宜宾 644000;
5.国家固态酿造工程技术研究中心,四川泸州 646000)
摘要:本研究根据窖池价值的形成过程,将窖池价值分为基本价值和附加价值两部分。根据两类价值的特点,分别确定了评估方法,即:基本价值评估采用重置成本法;附加价值评估采用基于层次分析法的模糊综合评估。鉴于白酒市场情况对窖池价值存在一定的影响,确定了影响窖池价值的市场影响因子,形成了一套完整的浓香型白酒窖池价值评估体系,具有重要的应用价值。
关键词:窖池价值;评估方法;浓香型白酒;窖池
中图分类号:TS262.31 文献标识码:A 文章编号:1674-506X(2022)01-0001-0006
Study on Assessment System of Luzhou Flavor Baijiu Fermentation Pit Value
——The Assessment Method of Fermentation Pit Value
LIU Nian1, 2, 3, 4, 5, WANG Chao-kai1, 2, 3, 4, 5, PAN Jian-jun1, 2, 3, 4, 5, CHANG Shao-jian1, 2, 3, 5, GUO Jie1, 2, 3, 5, CAI Hai-yan1, 2, 3, 5, LI Mi1, 2, 3, 4, 5,ZHANG Lei1, 2, 3, 4, 5, PENG Kui1, 2, 3, 5*
(1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;
2.Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,
Chengdu Sichuan 611130, China;
3.Liu Nian's Master Studio of Oenological Skills, Chengdu Sichuan 611130, China;
4.Liquor-making Biotechnology & Application Key Laboratory of Sichuan Province, Yibin Sichuan 644000, China;
5.National Engineering Technology Research Center of Solid-state Brewing, Luzhou Sichuan 646000, China)
Abstract:According to the formation process of fermentation pit value, the research divides the fermentation pit value into two parts: basic value and added value. According to the characteristics of the two types of value, the assessment methods are determined respectively, namely, replacement cost method is adopted for basic value assessment; The fuzzy comprehensive evaluation based on analytic hierarchy process is adopted to assess the added value. In view of the liquor market situation has a certain influence on the fermentation pit value, the market factors affecting the fermentation pit value are determined, and a complete set of Luzhou flavor baijiu fermentation pit value assessment system is formed, which has important application value.
Keywords:value of fermentation pit; assessment method; Luzhou flavor baijiu; fermentation pit
doi:10.3969/j.issn.1674-506X.2022.01-001
收稿日期:2022-01-10
基金项目:四川省科技厅重点研发项目(2019YFS0521)
作者简介:刘念(1969-),男,正高级工程师。研究方向:酿酒工程。
*通信作者:彭奎(1982-),男,高级工程师。研究方向:酿酒工程。
引用格式:刘念,王超凯,潘建军,等.浓香型白酒窖池价值评估体系研究(二)——窖池价值的评估方法[J].食品与发酵科技,2022,58(1):1-6.
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