依靠科学技术扬弃黄酒传统工艺

Based on science & technology, developing the traditional craft of rice wine

该文详细地分析了中国黄酒传统工艺的优缺点,提出经现代科学研究证明传统工艺中的“米的精白”、“麦曲糖化剂”和“长时间的贮存”确具有优良特色,要继承并发扬;而作为传统工艺特色的“冬浆冬水”、“长时间浸米”、“酒母一次性酿造整个酿酒年度使用”和“作坊式手工操作”是应该进行革新的,中国黄酒酿造工艺的发展方向必将是机械化及计算机程序化控制技术。

This article analyzes the advantage and disadvantage of traditional craft of Chinese rice wine in detail. It proposes that the traditional craft proved by modern scientific research, such as rice precise and white, wheat saccharifying agent, and long-time storage, indeed has fine characteristics, and should be inherited and developed. While winter slurry and water, soaking rice for a long time, using yeast made once a year to make wine for entire year, and workshop-based and done by hand, should be innovated. It will be mechanized and computerized that the Chinese rice wine makes the developing direction of the craft.