黄酒产业发展的前世今生和未来浅析

The Past and Future of The Development of Yellow Rice Wine Industry

以大米为主要原料酿造的黄酒,是中华民族的特产。黄酒不仅历史悠久,而且以富含人体必需的苏氨酸、缬氨酸、蛋氨酸、亮氨酸、异亮氨酸、苯丙氨酸、赖氨酸和色氨酸共八种氨基酸以外,又含天冬氨酸、谷氨酸等十余种氨酸酸,以及糖份、维生素和矿物质等营养成份而著称;在酒类行列中是独占傲头的,也是世界上无可比拟最为古老的古酒。开放改革以来,我国黄酒产业大有发展,经过徘徊期后产能过剩和质量下滑的趋势逐步显现。这是需要业内人士认真反思的。

Rice wine brewing as the main raw material,the Chinese nation＇s specialty. Yellow wine not only has a long history,and it is rich in essential threonine, Valine, methionine, leucine, isoleucine, phenylalanine, lysine, tryptophan total of eight kinds of amino acids, and more than 10 kinds of amino acids such as ASP,glutamic acid,etc. And sugar, vitamins,minerals and other nutrients. In the liquor ranks is the champion,is the world＇s oldest ancient wine there is nothing comparable to this. Since the reform and opening up, China＇s yellow wine industry development, after the hovering period, the trend of overcapacity and quality decline gradually. This is the need for the industry to reflect carefully.