中国小曲酒的调查与研究(下)

Investigation in China Xiaoqu Liquor(Last Part)

７小曲酿酒经验的总结［１２，１３］小曲酒在我国生产面广，产量较大，品种也多，以四川的高粱酒、广西的的桂林三花酒和广东的豉味玉冰烧酒较有代表性，其生产工艺各有特色。这些酒是我国宝贵的民族遗产，但在旧社会，并未得到应有的重视与发展，以致长期停留在原有水平...

It was pointed out that the opinion of making koji without herbs by the ancient by Li Shi-zhen had been worth to discuss.Making koji with herbs had been recorded all right in the works by Jia Shi-xie and Zhu Ji-zhong who lived earlier 900400 years than Li Shi-zhen.The high-temperature Daqu for Maotai Liquor was used four kinds of herbs in it in the past and now not used.Making koji with the addition of herbs was mainly in Xiaoqu.Some Xiaoqu used as many as seventy-two kinds of herbs.The usage quantity could reach 13% of koji-making powder.The herbs in koji-making had the function of supplement nutrition of koji-making microbe and inhibition hetero-bacterium.The flavour of liquor was inhanced.In the meantime,it was pointed out that some of the herbs promoted the beneficial microbe to grow,some of them were uneffective and some of them had a counteraction to the microbe. The Chinese herbs should be selected to use in koji-making in order to increase the quality of koji.