摘要
通过对黄酒三边发酵理论和浸米浆水发酵理论,即开放式条件下黄酒(绍兴酒)营正常顺利发酵的机理的论述;阐述立冬、立春时节微生物变化和对绍兴酒酿造的影响,论述了绍兴酒冬酿春榨必然性;从绍兴小气候、立体绿化、酿酒技工遗产、绍兴酒发酵理论四方面保护绍兴酒的酿造遗产。
Based on Trilateral Fermentation Theory of Chiese Rice Wine and The Baptist Water Fermentation Theory,The mechanism of normal and successful fermentation of Chiese rice wine （Shaoxing rice wine） under open condition was discussed. The effects of microbial changes and the influence on the brewing of Shaoxing rice wine were discussed. Shaoxing micro-climate, three-dimensional green, brewing craftsmen heritage, Shaoxing rice wine fermentation theory to protect the four aspects of Shaoxing rice wine brewing heritage.
出处
《酿酒》
CAS
2018年第1期106-108,共3页
Liquor Making
关键词
绍兴酒
冬酿
春榨
黄酒三边发酵理论
浸米浆水发酵理论
Shaoxing rice wine
winter brewing
Spring pressed
Trilateral Fermentation Theory of Chiese Rice Wine
Baptist WaterFermentation Theory
