摘要
我国与西方的酿酒方法截然不同 ,以曲酿酒 ,其中酒母的培养技术大致分为浸曲法(汉唐时期)、浓缩酸浆酒母法(唐宋时期)、自然培养酒母法(宋代)、淋饭酒母法和速酿酒母法(现代)。(庞晓)
Liquor-making techniques in China are quite different from that in western countries. In China, liquor is produced by starter and the culture techniques of yeast starter could be classified into the following types according to their periods on the whole: starter-steeping technique in Han and Tang dynasty, sour rice-steeping water condense yeast technique in Tang and Song dynasty, natural cultivation in Song dynasty and grains strain technique and rapid fermentation technique nowadays.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第2期21-26,共6页
Liquor-Making Science & Technology
