中国古代黄酒的发酵技术  

Fermentation Techniques of Acient Yellow Rice Wines in China

作　　者：包启安 

出　　处：《酿酒科技》2001年第3期21-24,共4页Liquor-Making Science & Technology

摘　　要：从殷墟的造酒遗址及出土的酿酒大瓮中尚存的酵母残骸证明 ,我国殷代已进行大规模的谷物酒生产。古人经不断的积累生产经验 ,对酿酒发酵技术的改进 ,在汉代实行了“九米饭法” ,即现在的喂饭发酵法 ,到宋代苏东坡创出混合发酵和三次投饭以及曲的发酵生产工艺 ,推进我国在世界上的独一无二的复式发酵技术更成熟。古代发酵方式主要以混合发酵为主 ,采用根霉曲和米曲霉作菌种 ,用曲方式为浸曲法。The extant yeast remains in the unearthed brewing pots and the discoverable wine-making sites of Shang Dynasty have strongly proved that large-scale production of grain wine began in Shang Dynasty in China. Through years of summarization of production experiences and constant innovation of fermentation techniques, ancient people created “Nine-addition Brewing Method” (Method of Multiple Feeding of Steamed Rice today) in Han Dynasty and the techniques of mixed fermentation, addition of steamed rice for three times and koji fermentation created by Sudongpo in Shong Dynasty also advanced quick development of Chinese unique duplex fermentation techniques. And ancient people usually adopted mixed fermentation with Rhizopus koji and Aspergillus oryzae as species seeds and koji-steeping method in wine brewing

关 键 词：黄酒 酿酒史 发酵技术 混合发酵 中国 古代 

分 类 号：TS262.4[轻工技术与工程—发酵工程]