| 唐代葡萄酿酒术探析 |
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| 引用本文： | 陈习刚.唐代葡萄酿酒术探析[J].河南教育学院学报(哲学社会科学版),2001,20(4):70-72. |
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| 作者姓名： | 陈习刚 |
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| 作者单位： | 河南省社科院,历史所,河南,郑州,450052 |
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| 摘 要： | 最初传入内地的葡萄酿酒术是葡萄自然发酵酿酒法 ,唐代除继续采用这种方法外 ,继承曲而来的传统葡萄酿酒术得到了发展 ,出现了种类繁多的加曲葡萄酒 ,特别是红曲葡萄酒 ,唐西州出现了葡萄蒸馏酒 ,是宋以后内地粮食蒸馏酒术的滥觞 ,冷热处理和降酸措施也在葡萄酿酒中得到了运用 ,而葡萄酿酒原料种类和范围也有较大扩展。唐代葡萄酿酒术的进步 ,使其处于同期果酒领域中的领先地位。
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| 关 键 词： | 唐代 葡萄 酿酒术 |
| 文章编号： | 1006-2920(2001)03-0070-03 |
| 修稿时间： | 2001年4月29日 |
Research of Vintage Brewing Technology in Tang Dynasty |
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| CHEN,Xi,gang.Research of Vintage Brewing Technology in Tang Dynasty[J].Journal of Henan Education Institute(Philosophy and Social Science Edition),2001,20(4):70-72. |
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| Authors: | CHEN Xi gang |
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| Abstract: | Traditional vintage brewing technology which Qu was added in was so developed that many kinds was made,especially Red qu vintage in Tang Dynasty.Grape distilling technology was discovered in Xizhou district of Tang Dynasty as well,to which rice distilling technology was attributed since Song Dynasty.Also technologies such as cold or hot keeping procession,acid reduction were put into use and materials for brewing were expanded in Tang Dynasty. |
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| Keywords: | Tang Dynasty vintage brewing technology |
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