摘要
文化微生物泛指与酿酒有关的各种酒文化元素和资源,可以将其分为狭义文化微生物和广义文化微生物,前者属生产性,后者属社会性。提出文化微生物概念的目的在于针对白酒产品技术质量和消费质量之间的差异难以把控的现状,通过从生物酿造向文化酿造转移的战略性调整,建立一种新的白酒生产和经营的思维模式,以求达到技术和文化、实践和概念之间的平衡与融合,促使拥有丰富中华(酒)文化资源的白酒企业从品牌文化逐步过渡到文化品牌,为长远的产业拓展奠定基石。
Culture-related microbes generally refer to various cultural elements and resources related to liquor-making. It is classified into cul- ture-related microbes in a narrow sense （productive attribute） and culture-related microbes in a broad sense （social attribute）. At present, the dif- ference between technical quality and consumption quality of liquor product is hard to control, and the introduction of the concept of culture-relat ed microbes aims to achieve the strategic change from biology-based liquor-making to culture-related liquor-making and further provide a brand-new thinking model for liquor production and management, which could balance and integrate techniques and cultures, and practice and concept. As a result, liquor-making enterprises with rich cultural resources will be committed to developing more culture-related liquor brands in stead of traditional famous brands, which could lay solid foundations for long-term favorable development of liquor-making industry.
出处
《酿酒科技》
北大核心
2014年第3期106-108,112,共4页
Liquor-Making Science & Technology
基金
四川省哲学社会科学规划应用类项目"二
三线白酒企业与区域文化的渊源与关联研究--以宜宾叙府酒业为例"(编号:SC13BJ25)
关键词
白酒
文化微生物
文化酿造
酒文化
文化品牌
Baijiu（liquor）
culture-related microbes
culture-related liquor-making
liquor culture
culture-related brand
