摘要
古代经典著作中多有关于制曲原料及制曲水分的经典论述 ,制曲原料要严格筛选 ,要求干净 ,无虫蛀 ,强调用细料 ,除用小麦、糯米外 ,亦加入了豆类。现在制曲原料较之广泛 ,因曲种而异。古代制曲用水较讲究 ,作神曲时多用沸水放冷 ,大曲则用新井水 ,水分控制以“干湿得所 ,带软为佳” ,“……不可贪水 ,握得聚 ,扑得散 ,是其诀也”。但现在有些厂家制曲水分过低 ,亦不可取。(一平)
Many meaningful illustrations on koji-making materials and its moisture content were recorded on ancient books. It was recorded that koji-making materials should be chosen strictly and it should be clean and the worm-eaten materials should be excluded. It was also emphasized that the fine materials contain grain legumes as well as wheat and glutinous rice. However, current koji-making materials vary with koji species which contain more materials. And manipulation of koji-making water is complex in ancient times: boiling water after cool for Shengqu; fresh well water for Daqu; and moisture content should be preper. Today, the fact of comparatively low koji-making moisture content in some distilleries is also infeasible.
出处
《酿酒科技》
2001年第4期23-24,共2页
Liquor-Making Science & Technology
