《齐民要术》中制醋工艺研析

THE TECHNOLOGY OF VINEGAR-MAKING IN QI MIN YAO SHU AND ITS FURTHER DEVELOPMENT

公元6世纪时后魏贾思勰所著的《齐民要术》是我国一部杰出的农业科学典籍，其中比较全面、系统地记载了23种制醋工艺。这是迄今有关制醋的最早记载。该文运用现代微生物学和酿造学的知识在讨论黄衣曲的使用和制备的基础上，从制醋工艺中原料的处理、发酵水份、温度、湿度、酒精度、卫生和成醋的保存方法等条件入手对书中前15种制酢法的工艺进行了分析比较。最后还对贾思勰选自《食经》的八种苦酒法的工艺也进行了概述对比。

This thesis concerns the technology of vinegar-making and its development as recorded by Jia Sixie in his famous book Qi Min Yao Shu (Important Arts for the People's Welfare) during the Later Wei Dynasty. It consists of three parts. The first part makes a philological study of the terms in Jia's book which are related to vinegar. In the second part, the technology of vinegar-making is probed into in the book. Proceeding from processing of materials and controlling ferment water, temperature, acidity, alchohol degree, hygienic condition and preserving the vinegar produced, the first section of the second part discusses the use and preparation of 'yellow coating' which plays the role of vinegar-making, contrasts the 15 technologies of vinegar-making, and compares the 8 technologies for making bitter liquor from Shi Jing (Book on Food) chosen by Jia Sixie. The third part of the thesis deals with the impact of the technology of vinegarmaking on the technology of vinegar-making after the Sui-Tang period.