摘要
人类食用谷物是从粒食向粉食发展,相应地,我国的传统酒曲也就从散曲向饼曲发展。散曲和饼曲的霉菌也不同,散曲中的霉菌为米曲霉,饼曲中的霉菌则为根霉。现代传统工艺酿酒几乎全部使用根霉饼曲,但也有使用米曲霉散曲的,绍兴酒用的麦曲便是一例。以生大米粉制成的饼曲发展至今,成为黄酒和小曲白酒用的小曲(酒饼),与根霉的性能分不开:其糖化率强,淀粉利用率高,具有酒化酶系,在培养过程中,有多种微生物参与,形成多种代谢产物,增强酒的风味。从史料记载和出土文物考证,在仰韶文化时期开始了谷芽酒的生产,夏代始创曲酒。到春秋战国时代,南北制曲分道扬镳,南方生产大米根霉饼曲,用于黄酒和小曲白酒生产;北方生产小麦根霉饼曲,发展为后来的大曲,用于大曲白酒的生产。(小雨)
Corn was originally treated as granule food and then developed into powder food in the history.Accordingly,traditional liquor starter in China also developed from disperse starter to caky starter.The mildew in disperse starter(aspergillus oryzae)and in caky starter(rhizopus)differed.Nowadays,almost all liquor production by traditional techniques used caky starter,and just some used disperse starter such as the production of Shaoxing yellow rice wine(use wheat starter).From the caky starter made by crude rice powder up to present ,caky starter developed into xiaoqu used in the production of yellow rice wine and xiaoqu liquor.The quick de-velopment of caky starter mainly depended on the capabilities of rhizopus:high saccharifying rate;high utilization rate of amylum;possession of zymase series;and involvement of multiple microbes in the culture to form multiple metabolic products so that liquor fla-vor and liquor taste improved.Based on the historical records and the research on the unearthed relic,the production of millet sprout wine started6,000～7,000years ago.The production of qujiu started in the Xia Dynasty.In the Warring States period,starter-making in southern China and in northern China became different.In southern China,people produced rice rhizopus caky starter(used in the production of yellow rice wine and xiaoqu liquor).In northern China,people produced wheat rhizopus caky starter(developed into daqu later and used in the production of daqu liquor).(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期28-32,共5页
Liquor-Making Science & Technology
关键词
曲蘖
酒醴
散曲
酒饼
大曲
小曲
Qu'nie
sweet wine
disperse starter
caky starter
daqu
xiaoqu
