[1]姜萍徐亚琴.绍兴黄酒制曲技术的变迁及影响因素探析[J].中国农史,2017,36(03):125-133.
　JIANG Ping XU Ya-qin.On the Changes and Influencing Factors of Shaoxing Rice Wine Koji Making Technology[J].SAMSON,2017,36(03):125-133.
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绍兴黄酒制曲技术的变迁及影响因素探析()

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《中国农史》[ISSN:1000-4459/CN:32-1061/S]

Title:: On the Changes and Influencing Factors of Shaoxing Rice Wine Koji Making Technology

Author(s):: JIANG Ping XU Ya-qin; （College of Political Education, Nanjing Agricultural University, Nanjing 210095）

摘要:: 酿酒技术的进步即表现为制曲技术的进步。绍兴黄酒制曲技术的发展历经从米曲到麦曲，从散曲、饼曲至块曲以及酒曲纯种化的转变。其中，原辅料需求、人口迁移、现代科学知识、祭祀农俗文化是影响其变迁的主要因素。原辅料的供不应求、人口的迁移推动了制曲技术的发明创新；现代科学知识对制曲发酵技术的解密促成了技术的进步；祭祀农俗文化中对酒品质的积极期盼加速了制曲技术的传播和发展，最终提升了绍兴黄酒的品牌形象。

Abstract:: The progress of brewing technology is the progress of koji making technique. The development of Shaoxing rice wine making technology has been changed from melia koji to wheat koji, from Sanqu Cake to Chunk and to pure brewing. Among them, raw material demand, population migration, modern scientific knowledge and ritual culture are the main factors affecting its change. The short supply of raw materials and the migration of the population promoted the invention and innovation of koji making technology. The decryption of modern scientific knowledge to the koji making and fermentation technology contributed to the progress of technology. Ritual of agricultural culture in the positive expectations of the quality of wine accelerated the spread and development of starter making technology and ultimately enhanced the brand image of Shaoxing rice wine.

备注/Memo:: [收稿日期] 2016-12-21
[基金项目] 南京农业大学政治学院思·正基金项目“社会型塑技术理论视角下绍兴黄酒技术变迁研究”（SZJJ201505）；江苏省社科基金项目“江苏集约化农业的伦理问题研究”（16ZXB002）；南京农业大学中央高校基本科研业务费人文社科基金“全球粮食安全背景下集约化农业的伦理问题研究”（SKCX2017005）资助
[作者简介] 姜萍（1971- ），女，南京农业大学政治学院副教授，主要研究方向为科技与社会、技术史；徐亚琴（1991- ），女，南京农业大学政治学院研究生，研究方向为科技与社会。

更新日期/Last Update: 2018-10-27