【作者】 王培璇；

【导师】 李晓钟；

【作者基本信息】 江南大学 ， 食品贸易与文化， 2014， 博士

【摘要】 中国黄酒是世界三大最古老的酿造酒之一，也是中国最古老的传统酒种和最有文化内涵的酒种。随着酿造工艺的不断改善，逐渐形成了温醇的口味、较低的酒精度、丰富的营养、温和的酒性等特征，深受消费者喜爱。近年来，随着我国对外贸易的快速发展，中国黄酒企业也积极开拓国外市场，促进经济效益的提升。在市场竞争日趋激烈和全球化分工逐步深入的背景下，一国特定产业的国际竞争力体现在以价值增值链为纽带的比较利益获得的过程，我国黄酒产业的生存与发展对于该产业在国际上的竞争力有较大的依附作用。然而我国黄酒产业长期沿袭传统工艺，生产规模偏小、产品创新滞后、同质竞争现象较为严重，因此，对我国黄酒产业的国际竞争力进行研究，对于我国黄酒产业的持续发展壮大、技术创新以及提升国际影响力将具有重要的意义。论文主要对我国黄酒产业国际竞争力进行研究。在对研究的背景、目的、意义进行阐述的基础上，对国内外相关文献进行了系统的梳理和分析，发现我国黄酒产业国际竞争力的研究还存在如相关的研究偏少、缺乏针对我国黄酒的地域特征、挥发性物质含量等设计提升我国黄酒产业国际竞争力的诸多问题。为了深入了解我国黄酒生产与贸易的现状与特点，从黄酒的地域分布、黄酒出口类别的构成、黄酒贸易的竞争力指数、出口的市场集中度等进行了深入分析，总结了我国黄酒贸易的特点。从比较优势理论的角度对黄酒品质特征与国际竞争力的关系进行了分析，得出了品质特征是形成与提升黄酒国际竞争力的基础要素的结论；从钻石理论中生产要素的角度对技术创新与国际竞争力的关系进行分析，得出了技术创新是提升国际竞争力的重要途径；市场营销是提升国际竞争力的关键条件。为了加强黄酒出口的针对性，提升国际竞争力水平，对不同区域黄酒中挥发性物质的种类及相对含量进行检测，发现与黄酒中的其它挥发性物质相比，酯类和醇类物质相对含量较高；采用主成分分析、聚类分析方法对黄酒中的主要挥发性物质进行分析，探讨不同区域黄酒在挥发性成分上的差异性；对不同地区黄酒中的有机酸、游离脂肪酸等进行定量分析，研究不同区域黄酒的特性；提出了基于DR-FTIR与SIMCA技术的黄酒品种与原产地识别技术，以更有针对性提出提升黄酒国际竞争力的有效举措。分析了技术创新、知识创新对黄酒贸易的作用，通过实证分析了中国黄酒专利和学术文献与中日黄酒贸易之间的相互关系。从营销观念与营销渠道的建设入手，比较了国内外黄酒营销的不同理念和操作模式，并从消费者偏好角度通过调研问卷，研究了黄酒消费与相关指标的关系。在上述分析的基础上，从加强政府宏观调控、调动行业协会组织作用、完善知识创新与技术创新体系等八个方面提出了提升我国黄酒国际竞争力的对策建议，对我国黄酒产业的可持续健康发展具有重要参考价值。更多还原

【Abstract】 Chinese rice wine is one of the world’s top three most ancient wine, which is also China’soldest and most culturally traditional species of wine. It is gradually characterized by a warmtaste of alcohol, low alcohol content, rich in nutrients and bland wine taste, along with thecontinuous improvement of the brewing process, which is loved by consumers. With the rapiddevelopment of China’s foreign trade in recent years, Chinese rice wine companies areexploring foreign markets to promote economic efficiency. Under the background ofincreasingly fierce market competition and gradual deepening global labor division, theinternational competitiveness of a state’s specific industry is reflected in the course ofcomparison interest which is bond by the value-added chain, that the survival and developmentof Chinese rice wine industry is largely dependent on the international competitiveness.However, Chinese rice wine industry, small production scale and hysteretic product innovationin general, long upholds the traditional processes and suffers a relatively severe homogeneouscompetition. Therefore, a study on the international competitiveness of Chinese rice wineindustry will be of critical importance to the sustainable development, technological innovationand intensive international influence.Thesis be researched on the international competitive power of Chinese rice wine industry.Related literatures were analyzed systematically on the basis of researching the background,purpose and meaning of the thesis, finding many problems of the research in internationalcompetitiveness of Chinese rice wine industry, such as lack of the related research on theregional characteristic or volatile substances contents designed to enhance internationalcompetitiveness of Chinese rice wine industry. To deepen the understanding of current situationand characteristics of Chinese rice wine production and trade, the thesis summarized thecharacteristics of trade in Chinese rice wine after the thorough analysis of the geographicaldistribution of the rice wine, constitute of export categories, competitiveness index of rice winetrade, and the market concentration of export from the perspective of comparative advantagetheory and international competitiveness, quality characteristics of Chinese rice wine areanalyzed, leads to the conclusion that quality characteristic is the formation and improvementof international competitiveness of Chinese rice wine. From the diamond theory in analysis ofproduction factors to technology promotion for international competitiveness, we concludedthat technological innovation is an important way of promoting international competitiveness;conditions of marketing are the key to international competitiveness.To strengthen the pertinence of Chinese rice wine’s export, upgrade internationalcompetitiveness level, the analysis about the volatile material of species and the relative contentmeasurement results in different regional wine was that the relative content of ester and alcoholmaterial of different regional wine was supreme; used main ingredients analysis and poly classanalysis method to explore wine in main volatile material; quantitatively analyze different areawine in organic acid and free fatty acids, to research the characteristics of different regionalwine; the rice wine variety and origin identification technique based on DR-FTIR and SIMCATechnology has been made, presented in a more targeted effective initiatives to enhanceinternational competitiveness. Analysis of technological innovation, the role of knowledge innovation in the wine trade and through empirical analysis of Chinese rice wine patent andacademic literature of the interrelationship between trade and Sino-Japanese rice wine was alsobeen presented. Starting from the marketing concept and channel construction, comparing thedifferences between domestic and international wine marketing concept and mode of operation,and from the angle of consumer preferences through survey questionnaires, we have examinedthe relationship between wine consumption and the related indicators.On the basis of the above analysis, this work puts forward the countermeasures andsuggestions to improve the international competitiveness of Chinese rice wine by strengtheningmacro-control of the government, mobilizing trade association functions, and improving thesystem of knowledge and technological innovation, etc. That will make a great referential valueto the sustainable and healthy development of Chinese rice wine industry.更多还原