类别：传统技艺

出处：http://www.gdsqyg.com/agdfyzg/mingluinfo?mlproid=2018040829056118

简介：客家黄酒是客家地区特产，具有酒体甘醇、香气浓郁、鲜甜爽口、回味悠长、酒度适中等特点，民间有“斤酒当九鸡”之说，客家妇女“坐月子”，一定要饮客家黄酒，用以补养身体。客家黄酒传统酿造技艺是客家祖先在漫长历史实践中逐步积累经验，不断发展形成的具有地方特色的酿造工艺。传统上，客家农村几乎家家户户都会用糯米酿制黄酒，现在客家黄酒生产主要集中在粤东北、赣南和闽西等客家人聚居地。客家黄酒酿造是一门综合性的传统工艺，其以糯米作为主要原料，经过洗米并浸泡、用麦曲或小曲做糖化发酵剂、木甑蒸煮、摊饭晾冷、拌曲、前期和后期发酵（陶缸发酵）、接酿、压榨、过滤（澄清）、炙煮（灭菌）、烤酒、勾兑、装缸贮存、灌装等多道工序酿造而成。其中，清洗干净糯米杂质后浸泡至手指捻能粉碎，把米倒入箩里用清水冲洗干净至流出的水清澈无白色米浆水。蒸煮，水沥干后的米全部倒入锅轻轻抹平，用木棍均匀打透气孔，上汽后 90 分钟至熟而不糊。蒸熟后，铲到凉饭台冷却，沥干水分均匀翻拌一遍。均匀撒入酒曲翻拌均匀后再次撒入酒曲翻拌均匀，把饭倒入桶或缸内，用洗干净的手在熟粳糯饭中央挖一个直通桶底部 u 形饭窝，冬春季洞口直径约 250px，夏秋季直径 375px 左右，随后用手将饭面轻轻抹平至饭粒不下榻为度。前期发酵温度控制在 31 度左右为佳，后期发酵是低温长时间的发酵过程，熟酒后酒度大都在 16 度左右。将成熟酒醅集中到储罐内，再到压榨设备内进行糟酒分离，酒糟满后将糟压榨 4 小时左右。压榨后的酒液必须静止在缸或罐中让其自然沉淀。将自然沉清后的酒液抽入锅中，慢火加热至 85-90℃。同时会缓慢蒸馏出一部分高度糯米白酒。酒液经过 18-24 小时，酒色由浅黄色至黄褐色。客家黄酒是中国黄酒的一个重要分支，从中原南迁的客家人，至今传承着客家黄酒传统的酿制方法，组成独具一格的客家酒文化。河源市源城区温度、湿度非常适合酿酒微生物群的繁衍，旱地土壤以红砂泥土为主适宜种植稻米、糯米、粟米等粮食作物。但随着新农村建设步伐的加快，加上客家黄酒传统酿造技艺繁琐复杂，掌握这一技艺的人越来越少，需要加以保护。

英译：Hakka rice wine is a specialty of the Hakka region, characterized by its rich and mellow body, intense aroma, freshness, long-lasting aftertaste, and moderate alcohol content. There is a folksaying that "a catty of wine equals nine chickens." Hakka women traditionally drink Hakka ricewine during their postpartum recovery period to nourish their bodies. The traditional brewing technique of Hakka rice wine is a locally distinctive craftaccumulated through the long historical practices of Hakka ancestors and continuously developed. Traditionally, almost every household in Hakka rural areas would use glutinous rice to brew rice25wine. Today, the production of Hakka rice wine is mainly concentrated in the Hakka-populatedareas of northeastern Guangdong, southern Jiangxi, and western Fujian. The brewing process of Hakka rice wine is a comprehensive traditional craft. It primarilyuses glutinous rice as the main raw material, which undergoes steps such as rice washing andsoaking, saccharification fermentation with wheat or yeast as the fermenting agent, steaming inwooden steamers, spreading rice for cooling, mixing with yeast, primary and secondaryfermentation (in earthen jars), aging, pressing, filtering (clarifying), pasteurization, boiling(sterilization), roasting, blending, storing in jars, and bottling. During the process, the rice is washed until the water runs clear, soaked until the grains canbe easily crushed between fingers, and then steamed gently in a pot until fully cooked withoutbecoming mushy. After steaming, the rice is spread out on a cool table to cool down, drained ofexcess moisture, and evenly mixed with koji. The mixture is then transferred into barrels or jars, where it undergoes fermentation stages controlled for temperature and duration. After maturation, the alcohol content generally reaches around 16 degrees. Hakka rice wine is an important branch of Chinese rice wine, carrying forward the traditionalbrewing methods of Hakka people who migrated southward from the Central Plains. It forms aunique Hakka wine culture. The climate and humidity of Yuancheng District, Heyuan City, areparticularly suitable for the proliferation of brewing microorganisms. The local dryland red sandysoil is ideal for growing rice, glutinous rice, and corn. However, with the accelerated pace of newrural construction and the complexity of traditional Hakka rice wine brewing techniques, fewerpeople are mastering this craft, necessitating its protection and preservation.