摘要
中国酿酒历史源远流长,对酿酒微生物的研究始于近代。日本人齐藤在1904年就对我国的绍兴酒酿造的丝状菌进行了研究,我国对中国酒曲微生物的研究始于20世纪30年代初。老一辈的科技人员的研究成果及文献,对中国酒曲微生物的种类及分布、菌类学、酒曲的效用等均作了较详细的记载。这些重要参考史料对研究中国酿酒微生物很有帮助。(陶然)
China has a long wine-making history and the research on wine-making microbes began in early 20th century. A Japanese began to study Schimmelpilze which used in the production of Shaoxing yellow rice wine in 1904 and the research on wine yeast microbes started at the begining of 1930＇. The research accomplishment and the relative documents had detailed records on the species and distribution of wine yeast microbes, micrology, and the efficacy of wine yeast etc., which was helpful for further research on wine-making microbes in China.
出处
《酿酒科技》
北大核心
2006年第5期82-88,共7页
Liquor-Making Science & Technology
关键词
酒史
酿酒微生物
研究史料
wine history
wine-making microbes
research data
