摘要
丰富度高的土壤微生物霉菌菌群和酵母菌群及其湿润共生态水体环境有利于酒精发酵,红陶尖底缸的出土佐证了五千年发酵酿酒史,元代蒸馏技术的改进使我国早期的高粱蒸馏酒诞生。
The high fertility soil microbial flora and yeast groups and their moist co-ecological water environment are beneficial to alcohol fermentation. The unearthed of the red pottery tip bottom VAT proves the history of fermentation for five thousand years. The improvement of the distillation technology in the Yuan dynasty appeared in the early stage of the sorghum distilled liquor in China.
作者
赵立斌
Zhao Libin(Weifang Middle School,Weifang 261041,China)
出处
《现代食品》
2018年第13期48-49,共2页
Modern Food
关键词
土壤微生物丰富度
共生态水体
红陶尖底缸
铁锅冷凝蒸馏装置
高粱蒸馏酒
Soil microbial richness
Common ecological water body
Red pottery tip bottom cylinder
Iron pan condensing distillation device
Sorghum distilled liquor
