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自中国元代开始酿造蒸馏酒以来,高粱作为一种适合酿酒的植物而被逐渐推广。中国人自古以来就明白农作物与酿造之间的辩证关系,比如魏晋以来就有记载,即使都是大米,也分为哪种适合酿酒,哪种适合食用。高粱出现后,别的农作物作为酿酒原料逐渐在北方的广大领域被淘汰:大米酿酒有些燥,且酒不香甜,酒产量也不高;玉米酿酒度数高,可是酒体杂质多,不好喝;而糯米则适合酿造黄酒。总之,高粱成为了酿酒粮食之王,取代了别的粮食,并且逐步向南方推进,开始征服白酒的江湖。可是,恰恰在宜宾,至今仍旧保留了五粮酿造的模式,成为中国白酒行业的例外,
Since the Chinese Yuan Dynasty started brewing distilled spirits, sorghum has been gradually promoted as a plant suitable for winemaking. Since ancient times, Chinese people have understood the dialectical relationship between crops and brewing. For example, since the Wei and Jin Dynasties, there have been records that even rice is classified as suitable for brewing and what kind of food is suitable for consumption. After the emergence of sorghum, other crops as raw materials for brewing gradually be eliminated in the vast areas of the north: rice is somewhat dry, and the wine is not sweet, the wine production is not high; corn has a high degree of alcoholism, but the body of impurities, not drinkable; The glutinous rice is suitable for making rice wine. In short, the sorghum became the king of wine food, replacing other food, and gradually move south to begin to conquer the rivers and lakes of liquor. However, just in Yibin, Wuliangye still retains the brewing model, an exception to the Chinese liquor industry,