我国古代烧酒(白酒)起源与技术演变  

The Origin and Technology Evolution of Ancient Shaojiu(Chinese Liquor)in China

作　　者：范文来 FAN Wenlai(School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学生物工程学院酿造微生物学及应用酶学研究室,江苏无锡214122

出　　处：《酿酒》2020年第4期121-125,共5页Liquor Making

摘　　要：我国饮料酒米酒出现于公元前7000年的贾湖遗址。我国白酒(烧酒)起源何时,历史上公认是元朝。但从最新史料看,我国“烧酒”最早于秦汉时期出现文字记载(《神农本草经疏》),比西方威士忌和白兰地早1200年;至金代出现小规模生产的实物证据,在元朝出现烧酒生产的工艺记录,在公元1500年出现固态白酒生产的记载,16世纪我国古代白酒出现大发展;而在清朝,多种原料,多种工艺生产的烧酒出现于《六必酒经》中。史料研究发现,在公元533年左右,出现类似于现代大曲的记载。China alcoholic beverage,mijiu,or rice wine,appeared in 7000 BC in the site of Jiahu,Henan province.Baijiu,named shaojiu in ancient,was historically from the Yuan Dynasty.However,Shaojiu was as early as the Qin-Han Dynasty from the latest historical data of'Shennong Herbal Classics',1200 years earlier than Western whiskey and brandy.The distiller of small-scale production of making-Shaojiu was made in the Jin Dynasty.And the process records of the production of Shaojiu in the Yuan Dynasty were found in"Bencao Gangmu".The record of making-Shaojiu in solid fermentation appeared in 1500 AD.The ancient shaojiu had a great development in the 16th century.A variety of raw materials and craft production of Shaojiu were showed in the"Liubi Jiujing"in the Qing Dynasty.Historical research has found that around 533 AD,there are records similar to those of modern daqu.

关 键 词：烧酒 白酒 起源 技术演变 古代酿酒技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程]