粮食酒 参考 导航菜单


粮食酒果酒微生物啤酒威士忌酶淀粉麦芽糖霉菌中国禹仪狄糯米黍卫辉路辉州苏门糯米清朝蒸馏酒元朝朝鲜日本越南俄罗斯小麦马铃薯伏特加高粱白酒






用高粱、小麦和水为原料制成的贵州茅台酒


粮食酒是用粮食酿造的酒,用粮食造酒要比用其他原料复杂,因为酿造果酒利用葡萄糖,一般微生物就可以发酵,酿造啤酒、威士忌等利用大麦种子自己产生的酶将淀粉转化成麦芽糖后发酵。而直接利用粮食,首先要把澱粉转化成糖,这不是一般微生物可以作到的,需要霉菌介入,但一般霉菌在分解淀粉的同时会产生有害人体的毒性物质,必须筛选、驯化霉菌,就是製麯[1]


酿造粮食酒的方法首先是中国人发明的,中国古代不出产大批、易储存的水果,最好的水果只有桃和梨,不能浪费在酒上。利用粮食酿酒根据传说最早是禹的妻子仪狄发明的,为了宣扬禹的“明君”形象,历史书说禹“饮而甘之”,然后说以后这种东西必将导致亡国,“遂远仪狄”[2]


粮食酒常用的原料是糯米和黍。江南的香糯米和卫辉路辉州(今河南辉县)出产的苏门糯米,都是酿酒的好材料[3]。粮食酒原来都是放在罈中边酿造边贮存,喝时开罈,筛除酵母渣滓。所以古代喝酒也叫“筛酒”,直到清朝后期才有蒸馏酒出现(一說元朝時即已出現),改为以小盅喝烈酒,一般为65度,最高达67度。最近幾十年才出现30—40度的低度蒸馏酒。


用粮食酿酒的方法后来逐渐传入中国的邻国,朝鲜、日本、越南用大米酿酒,俄罗斯用小麦、马铃薯酿造伏特加,直到目前世界上也只有这些国家可以用粮食直接酿酒。各种粮食酒都带有粮食品种特有的味道,如大米酒就有一些米糠味,经过几千年的摸索,中国人发现只有高粱酿造的酒没有任何干扰味道,因此中国的著名白酒几乎都主要是用高粱酿造的。



参考




  1. ^ 木空著. 酒道. 北京:群言出版社. 2016.08: 5–7. ISBN 978-7-5193-0132-3.  请检查|date=中的日期值 (帮助)


  2. ^ 韩可风编著. 金奖之旅. 郑州:大象出版社. 2007.09: 160. ISBN 978-7-5347-4785-4.  请检查|date=中的日期值 (帮助)


  3. ^ 徐海荣主编. 中国饮食史 卷4. 杭州:杭州出版社. 2014.12: 668. ISBN 978-7-5565-0196-0.  请检查|date=中的日期值 (帮助)







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