论传统镇江香醋的八大工艺特色

On eight major technological process peculiaritiesin brewage of traditional Zhenjiang Vinegar

对国家非物质文化遗产"镇江恒顺香醋酿制技艺"的传统工艺特色进行了系统总结,归纳为八个方面:(1)得天独厚的地理环境和气候;(2)清纯甘甜的水质资源;(3)优质糯米为酿造主体;(4)香醋大曲为糖化发酵剂;(5)科学选育的醋酸菌种;(6)传统独特的固态分层发酵工艺;(7)别具一格的炒米色工艺;(8)"阳光下"的后熟与陈酿工艺。

This paper makes a systematic summary of the traditional technological process peculiarities of the ＂Zhenjiang Hengshun Vinegar Brewing Technique＂, one of the national Non-material cultural heritages, and arranges them under the eight main heads listed below： 1. The geographical environment and climate richly endowed by nature;2. Clear ＆ pure and sweet ＆ mellow water resources; 3. Fine quality polished glutinous rice adopted as the main brewing material; 4. Vinegar Koji used as a diastatic fermentation agent; 5. Acetic acid bacterial strain cultured scientifically; 6. Traditional and peculiar solid-state layer-separate fermentation technology; 7. Unique parched rice technology and 8. ＂Under-the-sun＂ post maturation and ageing technology.