摘要
高品质酿造食品是以传统酿造技艺为主体,结合区域地理环境、消费需求以及区域风俗等客体进行系统化决策实施后的结果.具体而言,传统酿造是在传承"天人合一、道法自然"的哲学思观基础上,融合了自然环境、历史文化、技艺传承、科技创新、科学管理、品牌营销、消费习惯、社会责任等自然、人文等诸多元素的产业实践活动.客观上,上述各元素通过影响生产环境中的酿造微生物组成及其功能,并最终集中体现在产品品质上.该文在已有的产区、庄园以及标准等品质表达的基础上,系统提出了"酿造风土"理论,并以中国白酒为例,从"自然风土、人文风土、微生物风土"三个维度建立传统酿造技艺及产品品质的科学表达体系,为新消费时代酿造产品的"品质可视化"提供理论和实践基础.
Abstract
High-quality fermented foods are the results of systematic decision-making and implementation based on traditional brewing techniques,re-gional geographical environment,consumption demand and regional customs.Specifically,traditional brewing is an industrial practice that integrates many natural and humanistic elements such as natural environment,Chinese history and culture,skill inheritance,scientific and technological innova-tion,scientific management,brand marketing,consumption habits,and social responsibility on the basis of inheriting the philosophy of"harmony be-tween nature and man,Taoism and nature".Objectively,the above elements are ultimately reflected in the product quality by affecting the composi-tion and function of brewing microorganisms.Based on the existing quality expressions of producing areas,estates,and standards,the theory of"brewing terroir"was put forward systematically,and a scientific expression system of traditional brewing techniques and product quality from the three dimensions of"natural terroir,humanistic terroir,and microbial terroir"was established taking Baijiu as an example,providing a theoretical and practical basis for the"quality visualization"of brewing products in the new consumption era.
基金项目
国家固态酿造工程技术研究中心横向科技项目(PCGS-2023000120)
万方数据