基于酿造风土的传统酿造技艺及产品品质的科学表达--以中国白酒为例

Scientific expression of traditional brewing technique and product quality based on brewing terroir:An example of Baijiu

高品质酿造食品是以传统酿造技艺为主体,结合区域地理环境、消费需求以及区域风俗等客体进行系统化决策实施后的结果。具体而言,传统酿造是在传承“天人合一、道法自然”的哲学思观基础上,融合了自然环境、历史文化、技艺传承、科技创新、科学管理、品牌营销、消费习惯、社会责任等自然、人文等诸多元素的产业实践活动。客观上,上述各元素通过影响生产环境中的酿造微生物组成及其功能,并最终集中体现在产品品质上。该文在已有的产区、庄园以及标准等品质表达的基础上,系统提出了“酿造风土”理论,并以中国白酒为例,从“自然风土、人文风土、微生物风土”三个维度建立传统酿造技艺及产品品质的科学表达体系,为新消费时代酿造产品的“品质可视化”提供理论和实践基础。

High-quality fermented foods are the results of systematic decision-making and implementation based on traditional brewing techniques,regional geographical environment,consumption demand and regional customs.Specifically,traditional brewing is an industrial practice that integrates many natural and humanistic elements such as natural environment,Chinese history and culture,skill inheritance,scientific and technological innovation,scientific management,brand marketing,consumption habits,and social responsibility on the basis of inheriting the philosophy of"harmony between nature and man,Taoism and nature".Objectively,the above elements are ultimately reflected in the product quality by affecting the composition and function of brewing microorganisms.Based on the existing quality expressions of producing areas,estates,and standards,the theory of"brewing terroir"was put forward systematically,and a scientific expression system of traditional brewing techniques and product quality from the three dimensions of"natural terroir,humanistic terroir,and microbial terroir"was established taking Baijiu as an example,providing a theoretical and practical basis for the"quality visualization"of brewing products in the new consumption era.