摘要
1935—1937年间,方心芳留学欧洲。在出国留学前,方心芳在传统发酵产品研究方面已有所成就。在国外的这段时间里,方心芳与外国专家交流高粱酒改良方法;四处访学,增广学识;撰述不辍,促进交流;搜集菌种,互通有无;关心社会,心系祖国。国外留学是其学术生涯中承前启后的关键阶段,是中外酿酒科技交流史上值得书写的一页。
FANG Xinfang studied in Europe in 1935-1937. Before he studied abroad, FANG Xinfang had made great accomplishments in the field of traditional fermentation products. During his stay in Europe, he exchanged sorghum liquor improvement methods with foreign experts, visited famous wine-making experts, wrote academic papers, collected bacteria strains, and cared a lot about his homeland. His studying period abroad is a key stage in his academic career, also a notable part of wine-making scientific＆ technological exchange history.（Trans. by YUE Yang）
出处
《酿酒科技》
2015年第11期127-132,共6页
Liquor-Making Science & Technology
关键词
方心芳
酿酒科技史
中外交流
酒文化
FANG Xinfang
wine-making scientific technological history
exchange between China＆ foreign countries
wine culture
