高粱白酒的传承与发展  

Inheritance and Development of Sorghum Liquor

作　　者：张书田[1] 

机构地区：[1]邯郸丛台酒业股份有限公司,河北邯郸056002

出　　处：《酿酒》2009年第4期89-91,共3页Liquor Making

摘　　要：高粱种植在我国已有数千年的历史,因其淀粉含量丰富,具有独特的加工品质和风味品质,成为酿酒的主要原料。经传统酿造工艺生产的高粱白酒,大约始于明代早、中期,经过历史传承和不断发展,成为今天中国名优白酒的主导产品,在丰富人民生活满足市场供应和振兴国民经济方面发挥着积极作用。为进一步提高白酒产量改善品质,对酿造高粱进行高淀粉新品种选育与产业化经营,开展多项技术研究,意义重大,影响深远。the history of sorghum cultivation is more than several thousand years in China. Due to its rich in starch content, unique processing quality and flavor style, sorghum has become the main raw material for liquor making. Traditional sorghum liquor making started around early and mid-Ming Dynasty, through the continuous development and heritage, sorghum liquor has become the main product among the Chinese famous liquors today. It plays active roles in enriching people＇s lives, meeting market supply and revitalization of the national economy. To further enhance the production of liquor and to improve its quality, it is important to select newvariety with high starch content, to carry out industrial operations, and to perform a number of technical studies.

关 键 词：高粱白酒 传承 发展 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]