浅谈中国黄酒与日本清酒  

A Comparative Study of Chinese Huangjiu and Japanese Sake

作　　者：李颖[1] 郑博文 李新月 程蒙[1] 刘根喜 王雅南 王红阳 杨光[1] LI Ying;ZHENG Bo-wen;LI Xin-yue;CHENG Meng;LIU Gen-xi;WANG Ya-nan;WANG Hong-yang;YANG Guang(National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences;Hebei University of Chinese Medicine)

机构地区：[1]中国中医科学院中药资源中心 [2]河北中医药大学

出　　处：《中国食品药品监管》2024年第4期134-139,共6页China Food & Drug Administration Magazine

基　　金：中国中医科学院科技创新工程项目(ZZ2021019)。

摘　　要：中国黄酒是世界三大古酒之一,日本清酒的起源有赖于我国水稻种植、黄酒酿造技术的传入。黄酒和清酒都经历了漫长的发展时期,体现了所在国经济和文化的发展变迁。目前关于黄酒、清酒的相关研究较为分散,缺乏系统整理。本文对中国黄酒和日本清酒的历史沿革、分类方法进行了梳理,概述了二者在原料、工艺、成分、功效方面的研究情况,并提出对黄酒酿造和产业发展的建议,探讨中国黄酒发展可借鉴的方法与路径。Huangjiu is one of the three ancient alcoholic beverages alongside beer and wine.The origin of Japanese sake can be traced back to the introduction of rice cultivation and Huangjiu brewing techniques from China.Both Huangjiu and sake have experienced long periods of development,reflecting the evolution of domestic economies and cultures.However,research on Huangjiu and sake is fragmented and lacks systematic arrangement.This study reviews the history and classification methods of Chinese Huangjiu and Japanese sake,summarizes research on their raw materials,processes,components,and functions.Suggestions are made for the brewing and industrial development of Huangjiu,and potential methods and pathways for the development of Chinese Huangjiu are discussed.

关 键 词：中国黄酒 日本清酒 历史沿革 分类方法 比较研究 

分 类 号：TS971[轻工技术与工程]