CAJ | 학술논문

我国古代先民在长期的酿酒生产实践中,把我国古代流行的古朴的＂气论＂和＂阴阳学说＂应用在我国古代酿酒理论上,用以解释原料变酒的现象,进而形成了我国古代古朴的酿酒理论。直到近代,由于西方现代科学微生物学的产生和发展,发现了酵母才是真正的酿酒师,从而产生出了现代的科学酿酒理论。加上近代以来西方现代科学的传入和我国科学的发展及其广大酿酒工作者的创造性劳动,进一步促进了我国的酿酒研究和生产的大发展。
아국고대선민재장기적양주생산실천중,파아국고대류행적고박적＂기론＂화＂음양학설＂응용재아국고대양주이론상,용이해석원료변주적현상,진이형성료아국고대고박적양주이론。직도근대,유우서방현대과학미생물학적산생화발전,발현료효모재시진정적양주사,종이산생출료현대적과학양주이론。가상근대이래서방현대과학적전입화아국과학적발전급기엄대양주공작자적창조성노동,진일보촉진료아국적양주연구화생산적대발전。
Once upon a time,our ancestors explained liquor production from grains based on ＂Qi＂ theory and ＂Yin and Yang＂ theory（which was quite popular at that time） in long-term production practice,and the primitive liquor-making theories had further formed.Modern liquor-making theories has been generated until modern times due to the generation and the development of modern microbiology science（yeast is found as the real wine-maker）.In recent years,the introduction of western modern science,the rapid scientific development in China,and the creative work of liquor-making technicians have greatly promote liquor-making research and liquor production.