从清朝《六必酒经》看中国蒸馏酒与国外蒸馏酒生产技术的差距

清朝《六必酒经》首次系统的记载了我国多种蒸馏酒的生产工艺技术,从酿酒原料到加曲发酵,再到蒸馏接酒,并对不同原料生产的酒进行了质量对比描述。同一时期,西方进入工业革命,大量新技术、新装备应用于发酵酒和蒸馏酒的生产,包括温度计、酒精计,以及微生物技术、化学分析技术,促进了西方酿酒业的发展。回顾我国古代烧酒生产,是为了在新时期更好的传承与发展中国白酒,实现中国白酒的现代化。

Comparison of Shaojiu-Making Technology From Liubi Jiujing in Qing Dynasty and Foreign Liquor

The production technology of many kinds of shaojiu in Qing Dynasty was first systematically recorded in the book of Liubi Jiujing wrote by Wanshu Yang, including raw materials, starter adding, fermentation, distilling, and picking up shaojiu, and compared the quality of shaojiu produced by different raw materials. At the same time, the West entered the industrial revolution, a large number of new technologies and equipment were applied to the production of fermented wine and spirit, including thermometer, alcohol meter, microbial technology, and chemical analysis technology, which promoted the development of the Western brewing industry. Looking back on the ancient liquor production in China is to better inherit and develop Chinese liquor in the new era and realize the modernization of Chinese liquor.