| 我国酒母培养技术的变迁 |
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| 引用本文： | 包启安. 我国酒母培养技术的变迁[J]. 酿酒科技, 2002, 0(2): 21-26 |
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| 作者姓名： | 包启安 |
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| 作者单位： | 北京市朝阳区八里庄北里307楼603室,北京,100025 |
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| 摘 要： | 我国与西方的酿酒方法截然不同，以曲酿酒，其中酒母的培养技术大致分为浸曲法（汉唐时期）、浓缩酸浆酒母法（唐宋时期）、自然培养酒母法（宋代）、淋饭酒母法和速酿酒母法（现代）。（庞晓）
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| 关 键 词： | 酒母 培养技术 酿酒 历史演变 中国 |
| 文章编号： | 1001-9286(2002)02-0021-06 |
| 修稿时间： | 2001-12-03 |
Development of Culture Techniques of Yeast Starter In China |
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| BAO Qi-an. Development of Culture Techniques of Yeast Starter In China[J]. Liquor-making Science & Technology, 2002, 0(2): 21-26 |
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| Authors: | BAO Qi-an |
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| Abstract: | Liquor-making techniques in China are quite different from that in western countries. In China, liquor is produced by starter and the culture techniques of yeast starter could be classified into the following types according to their periods on the whole: starter-steeping technique in Han and Tang dynasty, sour rice-steeping water condense yeast technique in Tang and Song dynasty, natural cultivation in Song dynasty and grains strain technique and rapid fermentation technique nowadays.(Tran.by YUE Yang) |
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| Keywords: | yeast starter culture technique development |
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