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酿造白酒要用粮食,几乎是人所共知的常识。至于说到造酒用的是哪种粮、各占多少比例、这些品种的粮生长在什么样的环境中、酿酒后的酒糟用作饲料比直接用杂粮作饲料好上多少倍,恐怕一般人就难以回答清楚了。近几年来白酒行业坚持“四个转变”的产业政策,在提高酒质、降低粮耗、提高综合利用水平等方面,取得了显著成效,今后仍需下大气力做这方面的工作。应从更广泛的领域看待白酒用粮问题,尊重我国民族特有的饮食习惯,用科学的理论、文明的风气逐步引导消费者改变不合理的饮酒习俗,不能简单地认为靠少喝白酒来达到节约粮食的目的,更不能把它与白酒酿造业的发展对立起来。本刊特编发两篇关于白酒用粮问题的文章,欢迎各界人士踊跃赐稿,参加讨论。
The use of food for brewing liquor is almost a common knowledge. As for the type of grain used for making wine, the proportion of each grain, the kind of environment in which the grains are grown, and how many times the distillers’ grains after distilling into mash are used as fodder, it would be difficult for most people to use fodder as a feed. The answer is clear. In recent years, the liquor industry has adhered to the “Four Changes” industrial policy. It has achieved remarkable results in improving the quality of wine, reducing grain consumption, and improving the level of comprehensive utilization. In the future, it still needs to work hard in this area. We should look at the issue of grain use for liquor from a broader perspective, respect the unique dietary habits of the Chinese nation, and gradually guide consumers to change unreasonable drinking habits with scientific theory and a culture of ethos. We should not simply believe that we should save food by drinking less liquor. The purpose is not to put it in opposition to the development of the liquor brewing industry. The magazine specially issued two articles on the issue of white spirits. The people from all walks of life are warmly invited to participate in the discussion.