蒙古族发酵型米酒酿制工艺调查

Research on Traditional Brewing Techniques of XilinHot Abag Banner Rice Wine

对王庆祥先生提供的记录内蒙古阿巴嘎旗牧民传统手工酿造米酒的影像资料进行整理和研究,全面阐述了蒙古族传统手工酿造米酒的工艺流程以及具体酿造技术,并将此法与古代中原汉地酿造米酒的方法进行比较,指出二者在添加发酵剂与投放谷物的时间和添加量等方面存在明显差异,古代酿造工艺较当前工艺更为简单,且酿酒量更大.

The author first sorted out and studied the image materials provided by Mr Wang Qingxiang about the traditional handmade rice wine kept by herdsmen in Inner Mongolia ABA＇s karma,and then gave a comprehensive elaboration of the process flow and specific brewing techniques of Mongolian traditional handmade rice wine. Finally, the author also compared the techniques with those of the Han nationality living in ancient central plains and pointed out the differences in adding fermentation agent, time and adding amount of grain. The brewing techniques of the ancient times were much easier and the brewing amount of wine was much larger than that at present.