中国第一窖的起源与发展——泸州老窖大曲酒的总结纪实

Origin and Development of Chinese First Fermentation Pit——Record of Luzhou Laojiao Liquor

据泸州地区出土的文物考察 ,泸州酒史可以追溯到秦汉时期 ,宋太宗983年 ,泸州已出现“小酒”与“大酒”。泸州老窖是用黄泥建造的 ,称为酒窖。专家考证老窖建于公元1573～1619年间 ,现泸州南城营沟头被誉为“中国第一窖”的陈年老窖已被列为国家级重点文物来保护。解放前泸州老窖共计234口 ,现发展到453口 ,年产量可达25000吨。泸州老窖酒是浓香型酒的典型代表。泸州老窖能产生酒的香味 ,主要源于老窖窖泥中的微生物。对泸州老窖生产技术进行研究总结 ,并将其成果在全国推广应用 ,推动了浓香型白酒生产的发展。(孙悟)

The liquor-making history in Luzhou could be traced back to Qing and Han Dynasty from the research on the cultural relic unearthed in Luzhou region, and since 983 A.D.,(Song Dynasty), “Xiaojiu” and “Dajiu” already occured in Luzhou. Luzhou aged fermentation pit, built by yellow mud, is called “Jiujiao”(the pit for fermenting grains ). And the pit, built in year 1573 to 1619, located at Yinggoutou south to the city Luzhou, is regarded as “Chinese First Fermentation Pit”through experts′ investigation and listed as national cultural treasures for protection. There were only 234 pits before the foundation of PRC, by now the amount has increased to 453 pits with the annual yield 25000 tons of liquors. Luzhou Laojiao Liquor is the typical representative of Luzhou-flavour liquors, the flavour components of which are produced by the microbe in the pit mud. The research on the techniques of Luzhou Laojiao Liquor and nationwide popularization of its achievements has advanced quickly the developments of Luzhou-flavour liquors.(Tran.by YUE Yang)