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揭秘非遺黃酒“冬釀”現場(chǎng) 高空俯瞰場(chǎng)面壯觀(guān)

2019-11-14 06:55來(lái)源：深圳新聞網(wǎng)

相關(guān)鏈接黃酒之鄉開(kāi)啟傳統“冬釀”

11月7日，古越龍山紹興酒股份有限公司釀酒一廠(chǎng)的工人碼放裝有酒母的酒壇，開(kāi)啟黃酒“冬釀”序幕。這家酒廠(chǎng)占地面積120畝，年產(chǎn)手工黃酒2萬(wàn)噸。隨著(zhù)立冬節氣的到來(lái)，中國黃酒之鄉——浙江紹興的黃酒企業(yè)開(kāi)啟傳統“冬釀”。依照傳統，立冬前后是紹興黃酒開(kāi)始投料發(fā)酵的日子，從立冬節氣開(kāi)始到第二年立春，這段時(shí)間最適合做黃酒，人們把這段時(shí)間稱(chēng)為“冬釀”。有著(zhù)2500多年歷史的紹興黃酒依舊保留著(zhù)古法釀造工藝：浸米、蒸飯、攤涼、落缸、保溫發(fā)酵、開(kāi)耙（前發(fā)酵）、露天后發(fā)酵，到第二年春天接著(zhù)開(kāi)始壓榨、煎酒（殺菌）、裝酒入壇、封壇口、入庫貯藏。經(jīng)過(guò)一代又一代釀酒技師的口授心傳，傳統的紹興黃酒釀制工藝被完整地保存下來(lái)。1999年紹興黃酒成為國家首批原產(chǎn)地域保護產(chǎn)品，2006年紹興黃酒釀制技藝被列入國家級非物質(zhì)文化遺產(chǎn)名錄。新華社記者徐昱攝

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[責任編輯：李曉蕾]

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