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酿酒的种类与技术演变

浏览次数:次信息来源:泰安市岱岳区盛大金源酿酒设备厂发布时间:2014-05-26

酿酒设备酿酒的种类:

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FENLEITIXI:

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JISHUYANBIAN:

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散曲到块曲:
从制曲技术的角度来考察,中国**原始的曲形应是散曲,而不是块曲。散曲,即呈松散状态的酒曲,是用被磨碎或压碎的谷物,在一定的温度, 空气湿度和水分含量情况下,微生物(主要是霉菌)生长其上而制成的。散曲在中国几千年的制曲史上一直都沿用下来。例如古代的"黄子曲",米曲(尤其是红曲)。块曲,顾名思义是具有一定形状的酒曲, 其制法是将原料(如面粉)加入适量的水,揉匀后,填入一个模具中,压紧,使其形状固定,然后再在一定的温度,水分和湿度情况下培养微生物。

东汉成书的《说文解字》中有几个字,都注释为“饼曲”。东汉的《四民月令》中还记载了块曲的制法,这说明在东汉时期,成型的块曲已非常普遍。
到北魏时代,以《齐民要术》中的制曲,制蘖技术为代表, 中国的酒曲无论从品种上,还是从技术上,都达到了较为成熟的境地。主要体现在:确立了块曲(包括南方的米曲)的主导地位;酒曲种类增加;酒曲的糖化发酵能力大大**。中国的酒曲制造技术开始向邻国传播。
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