中国粮谷酿酒技艺或发端于凤翔流考证  

Chinese Grain Wine Making Technique May Have Originated From the Research of Fengxiang Flow

作　　者：王赛时[1] WANG Saishi(Department of History,Shandong Academy of Social Sciences,Jinan 25002,Shandong,China)

机构地区：[1]山东社会科学院历史所,山东济南250002

出　　处：《酿酒》2024年第5期143-148,共6页Liquor Making

摘　　要：中国酿酒技艺及其传承,整体呈现一体多元的特征,即以酒曲作用于粮谷、自然发酵生香为主体,各地不同生态环境下,形成了各自的酿造风格。从西周到唐代持续向全国各地延展,并根据各地的酿酒生态环境,融汇当地已有的酿酒技艺传统而形成基本要素。The brewing techniques and their inheritance in China as a whole present the feature of unity and diversity,that is,taking the role of yeast in grains and natural fermentation for aroma production as the main body.In different ecological environments across the country,their respective brewing styles have been formed.However,the formation of this feature of unity and diversity has its clear track of origin and evolution,that is,taking the ancient Yongzhou(now Fengxiang)as the origin,continuously extending to all parts of the country from the Western Zhou Dynasty to the Tang Dynasty,and forming the basic elements by integrating the local existing brewing techniques traditions according to the local brewing ecological environment.

关 键 词：酿酒技艺 源流考证 曲糵发酵谷粮 秦饮 秦中 周秦汉唐 传播 

分 类 号：TS262.3[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]