广西融水良双瑶族糯米酒传统酿造工艺考察研究  

Investigation and Research on Traditional Brewing Technology of Sticky Rice Wine

作　　者：陈彪 朱玥玮 狄雨萌 黄祖宾 CHEN Biao;ZHU Yuewei;DI Yumeng;HUANG Zubin(Department of History of Science and Scientific Archaeology,University of Science and Technology of China,Hefei 230026,China;Journal Editorial Department,Guangxi Minzu University,Nanning 530006,China)

机构地区：[1]中国科学技术大学人文与社会科学学院,安徽合肥230036 [2]广西民族大学学报编辑部,广西南宁530006

出　　处：《广西民族大学学报（自然科学版）》2022年第4期17-21,共5页Journal of Guangxi Minzu University ：Natural Science Edition

基　　金：安徽省高等学校省级质量工程(2019jyxm0014,2018jyy13,2017jyxm0018,2022S2sfkc010,2022jyjxggyjo31);中国科学技术大学教学研究项目资助(2020kcsz062,2021ycjg12,2022ychx10,2021kcsz035,2022ycjg14)。

摘　　要：广西融水良双瑶族糯米酒是当地的特色发酵酒,以大糯为主料,以铺地香和四联草为辅料,经过十一道工序酿制而成,其中尤以酒饼制作最具特色。融水良双瑶族糯米酒广泛地参与到当地人的日常生活与节庆仪礼中,形成了颇具特色的民俗与文化事象。Guangxi Rongshui liangshuang Yao sticky rice wine is a local characteristic fermented wine.It is brewed through 11 processes,with big sticky rice as the main material,Pudixiang and Siliancao as the auxiliary materials.The yeast is the most distinctive feature of Guangxi Rongshui liangshuang Yao sticky rice wine.Rongshui liangshuang Yao sticky rice wine has been widely involved in local people's daily life and ceremonies and festivals,forming a distinctive folk custom and cultural event.

关 键 词：融水 瑶族 糯米酒 传统工艺 

分 类 号：TS766[轻工技术与工程—制浆造纸工程]