风土、生态、生熟共酵与中国传统黄酒  

The Relationship Between Terroir,Ecology,Raw and Cooked Co-fermentation and Traditional Huangjiu

作　　者：潘兴祥 单之初 俞红波 程斐 PAN Xingxiang;SAN Zhichu;YU Hongbo;CHENG Fei(Zhejiang Pagoda Brand Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312032,Zhejiang,China;China Light Industry Traditional Brewing Rice Wine Engineering Technology Research Center,Shaoxing 312032,Zhejiang,China)

机构地区：[1]浙江塔牌绍兴酒有限公司,浙江绍兴312032 [2]中国轻工业传统酿造黄酒工程技术研究中心,浙江绍兴312032

出　　处：《酿酒》2022年第5期19-22,共4页Liquor Making

摘　　要：诠释了中国传统黄酒的风土特点,剖析了传统技艺对自然生态的尊重和酿造文化特征,通过列举传统技艺主要过程如何巧妙地结合生态造就良品,表现了人与自然的和谐统一的传统技艺精髓,用生熟共酵,生熟致和的理念解释了传统酿造技艺的内核,展现出了中国传统黄酒酿造文化的博大智慧。It interprets the terroir characteristics of traditional Huangjiu,analyzes the respect of traditional craftsmanship for the natural.It lists how the main process of traditional craftsmanship combines ecology to create good products,showing the essence of traditional craftsmanship of harmony and unity between man and nature.Using the concept of raw and cooked co-fermentation to explain the core of traditional brewing techniques,and shows the broad wisdom of traditional Chinese rice wine brewing culture.

关 键 词：传统黄酒 风土 生态 生熟共酵 

分 类 号：TS262.4[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]