摘要
酒曲的发展伴随着酿酒工业的发展 ,早在6000～8000年前的原始社会 ,人们便会用“天然曲药” ,利用余谷野果进行天然发酵酿酒。随经济和社会的发展 ,酿酒业在不同的历史年代得以不同的发展。公元前13～12世纪 ,人们已能熟练用酒曲酿酒 ,创造出黄酒生产工艺。到明代便能用大曲进行固态发酵生产白酒 ,同时也能生产黄酒和小曲白酒。近代生物科技的发展 ;酿酒微生物的鉴定、纯化、培养 ;陶罐的发展 ;传统白酒生产技术经验的总结 ;制曲方法的改进 ;白酒成分的分析 ;酿酒图书的传播等更使白酒得以空前的发展 ,推动社会经济发展和进步。
The development of liquor-making industry accompanied by the development of distiller′s yeast. Back to 6000 B.C.～8000 B.C the primitive society, people began to know how to use “natural koji”— using wild fruits and waste grains to produce wine through natural fermentation. With the development of the society and economy, liquor-making industry developed differently in various periods. Back to 12 century B.C. or 13 century B.C., people could produce liquor skillfully by yeast and created yellow wine production industry. Up to Ming Dynasty, people could produce liquor, as well as yellow wine and Xiaoqu liquor, by Daqu through solid fermentation. The recent development of biologic techniques enable liquor microbes to be identified, purified and cultured. And the development of potteries, summarization of traditional liquor-making techniques and experience, innovation of koji-making methods, analysis of liquor components, and spread of liquor-making information also gift liquor-making industry unprecedented development and advance cultural and economical development of the society.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第6期25-31,共7页
Liquor-Making Science & Technology
