类别：传统技艺

出处：http://www.gdsqyg.com/agdfyzg/mingluinfo?mlproid=2018020160243716

简介：糯米酒在客家地区也叫老酒、黄酒、娘酒，是中国黄酒的一个重要分支，其生产主要集中在广东河源、梅州、惠州等客家地区。客家糯米酒历史悠久，它的起源与客家人的几次大迁徙有关，距今已有一千多年历史。由于山区湿气大，导致人们身体难以适应，于是尝试使用糯米做酒经火炭炙煮后饮用以祛除体内湿气，并在不断的实践中积累经验，形成极为纯熟的工艺技术，世代传承。东源县涧头镇李氏家族世代传承了客家糯米酒传统酿造技艺。客家糯米酒传统酿造技艺的主要特征在于采用农家优质糯米为原料，用天然接种的甜酒饼做糖化发酵剂，使用传统的酿酒设备如圆木甑、瓦缸发酵、陶罐陈酿等，炙酒工艺技术要求高，手工烦琐。按传统工艺酿出的糯米酒酒色金黄，酒体清雅，营养价值高。酒中含有丰富的蛋白质、21 种氨基酸、不溶性固形物、功能性低聚糖、微量元素、多酚类物质及维生素等，其中非糖固形物含量超过 30.0g/L，氨基酸态氮含量超过 0.20g/L。根据有关研究表明，糯米酒具有增强记忆能力和免疫能力、抗衰老、抗氧化等多种保健功能。民间有“斤酒当九鸡”之说，糯米酒是客家妇女“坐月子”必备补品。客家地区几乎所有家庭都会酿制糯米酒，传统酿造技艺包括选糯米、浸泡、洗米、蒸煮、摊饭、拌酒饼、落缸糖化、发酵、接酿、压榨、澄清、炙煮、陈酿等多道工序。采用传统工艺生产糯米酒主要特点在于选用农家粒大、均匀、纯度高的糯米，使用天然接种的传统甜酒饼，其中最有代表性的是炙酒工艺。在现代社会经济建设的大潮中，社会形态发生了巨大的变化，现在糯米酒的生产均为工业化形式，尤其是最有代表性的炙酒工艺，由于手工操作烦琐、长时间沸腾导致酒液损耗大，逐渐被高压灭菌或脉冲电场灭菌等方法取代；为了缩短生产周期降低生产成本，传统发酵瓦缸和储存陶罐也被金属制品等大容器取代了。目前，只有少数农村妇女传承着祖辈的酿酒工艺，传统酿酒技艺濒临失传。

英译：Glutinous rice wine, also known as "old wine," "yellow wine," or "niang wine" in Hakkaregions, is an important branch of Chinese yellow wine production, primarily concentrated inHakka areas such as Heyuan, Meizhou, and Huizhou in Guangdong. Glutinous rice wine has a long history in Hakka culture, originating from several majorHakka migrations over a thousand years ago. Due to the high humidity in mountainous areas, which made it difficult for people to adapt, they began using glutinous rice to brew wine, roastingit over charcoal to remove dampness from their bodies. Through continuous practice, theyaccumulated experience and developed highly refined brewing techniques, which have beenpassed down through generations. The Li family in Jiantou Town, Dongyuan County, hasinherited the traditional brewing techniques of Hakka glutinous rice wine for centuries. The distinctive features of Hakka glutinous rice wine traditional brewing techniques includeusing high-quality glutinous rice from local farms, natural sweet wine cakes as saccharificationagents, and traditional brewing equipment such as round wooden steaming vessels, earthenwarefermentation jars, and pottery for aging. The roasting process demands high craftsmanship and islabor-intensive. Traditionally brewed glutinous rice wine has a golden color, a clear and elegantbody, and high nutritional value. It contains abundant proteins, 21 amino acids, insoluble solids, 28functional oligosaccharides, trace elements, polyphenolic substances, and vitamins. The non-sugarsolids content exceeds 30.0g/L, and the amino acid nitrogen content exceeds 0.20g/L. Researchindicates that glutinous rice wine has multiple health benefits, including enhancing memory andimmunity, anti-aging, and antioxidant properties. There's a saying in folklore that "one catty ofwine is worth nine chickens," and glutinous rice wine is an essential supplement for Hakkawomen during their postpartum recovery. Almost every household in Hakka regions brews glutinous rice wine using traditionaltechniques, including rice selection, soaking, washing, steaming, spreading rice for cooling, mixing with wine cakes, saccharification in fermentation jars, fermentation, pressing, clarification, roasting, and aging. The key characteristics of traditionally brewed glutinous rice wine lie inselecting large, uniform, and high-purity glutinous rice from local farms and using naturallyinoculated traditional sweet wine cakes, with the most representative being the roasting process. With the wave of modern economic and social transformation, there have been significantchanges in social structure. Nowadays, glutinous rice wine production has shifted to industrializedforms, especially the representative roasting process. Due to the cumbersome manual operationsand high liquid loss during prolonged boiling, methods such as high-pressure sterilization orpulsed electric field sterilization have gradually replaced traditional techniques. To shortenproduction cycles and reduce costs, traditional fermentation jars and storage pottery have alsobeen replaced by large metal containers. Currently, only a few rural women continue to pass downtheir ancestral brewing techniques, with traditional brewing skills on the verge of disappearing.