摘要
本文追溯壮族酿酒史也是经过人类酿酒史上呈递进式的三个阶段，即水酒酿制时期、发酵酒酿制时期和蒸馏酒（烧酒）酿制时期，详细介绍了壮族的酒的类别及其制作方法，指出在壮族社会生活中。
The author looks into three stages of the history of wine making for zhuang nationality, e.g. water wine, fermented wine, distilled wine, describing types of wine and ways of wine making for zhuang nationality.
出处
《广西民族学院学报（自然科学版）》
CAS
1999年第1期50-52,共3页
Journal of Guangxi University For Nationalities(Natural Science Edition)
