论我国古代酿酒理论的产生和近代以来酿酒研究的发展

Discussion on the Generation of Liquor-making Theories in Ancient China & the Development of Liquor-making Research in Modern Times

我国古代先民在长期的酿酒生产实践中,把我国古代流行的古朴的"气论"和"阴阳学说"应用在我国古代酿酒理论上,用以解释原料变酒的现象,进而形成了我国古代古朴的酿酒理论。直到近代,由于西方现代科学微生物学的产生和发展,发现了酵母才是真正的酿酒师,从而产生出了现代的科学酿酒理论。加上近代以来西方现代科学的传入和我国科学的发展及其广大酿酒工作者的创造性劳动,进一步促进了我国的酿酒研究和生产的大发展。

Once upon a time,our ancestors explained liquor production from grains based on ＂Qi＂ theory and ＂Yin and Yang＂ theory（which was quite popular at that time） in long-term production practice,and the primitive liquor-making theories had further formed.Modern liquor-making theories has been generated until modern times due to the generation and the development of modern microbiology science（yeast is found as the real wine-maker）.In recent years,the introduction of western modern science,the rapid scientific development in China,and the creative work of liquor-making technicians have greatly promote liquor-making research and liquor production.