摘要
中国饮料酒发源于公元前7000年,公元前770~公元前220年《礼记·月令》记载了对曲和酿酒的各种要求,真正记载制曲工艺最早的书籍是公元533~544年的《齐民要术》。从《齐民要术》到北宋年间的《北山酒经》,再到公元1822年的《六必酒经》的记载中,试图寻找中国古代制曲工艺的变迁,并从制曲原料、制曲工艺及其参数等方面进行论述。阐述中国悠久的制曲历史和灿烂的制曲技艺,以期与大家共同深入研究中国古代辉煌的制曲与酿酒文化。
The jiu,Chinese alcoholic beverage,originated in 7000 BC.The various requirements of qu-and jiu-making were recorded in the book of Classic of Rites-Yueling,written in 770 BC^220 BC.The processing parameters of qu-making technology were appeared in the book of Qimin Yaoshu in 533~544 AD.This paper tried to find out the changes of ancient Chinese qu-making technology from the records of Qimin Yaoshu to Beishan Jiujing in the Northern Song Dynasty and Liubi Jiujing in 1822 AD,and to discuss the raw materials,techniques and parameters of qu-making.The purpose of this paper is to expound the long history and splendid techniques of qu-making in China,in order to study the splendid culture of qu-and alcoholic beverage-making together with you.
作者
范文来
FAN Wenlai(School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《酿酒》
CAS
2020年第5期111-114,共4页
Liquor Making
关键词
制曲技艺
制曲
礼记
齐民要术
北山酒经
六必酒经
qu-making technique
qu-making
Classic of Rites
Qimin Yaoshu
Beishan Jiujing
Liubi Jiujing
