| 壮族酿酒史与酿酒技术 |
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| 引用本文： | 黄祖宾.壮族酿酒史与酿酒技术[J].广西民族大学学报,1999,5(1):50-52. |
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| 作者姓名： | 黄祖宾 |
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| 作者单位： | 广西民族学院学报编辑部 |
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| 摘 要： | 本文追溯壮族酿酒史也是经过人类酿酒史上呈递进式的三个阶段，即水酒酿制时期、发酵酒酿制时期和蒸馏酒（烧酒）酿制时期，详细介绍了壮族的酒的类别及其制作方法，指出在壮族社会生活中，具有诸多社会功能的酒对人们社会生活各个领域具有很强的渗透性
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| 关 键 词： | 壮族 酒 发酵 蒸馏 |
History and Technique of Wine-making for zhuang Nationality |
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| HUANG Zu-bin.History and Technique of Wine-making for zhuang Nationality[J].Journal of Guangxi University For Nationalities(Natural Science Edition),1999,5(1):50-52. |
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| Authors: | HUANG Zu-bin |
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| Abstract: | The author looks into three stages of the history of wine making for zhuang nationality, e.g. water wine, fermented wine, distilled wine, describing types of wine and ways of wine making for zhuang nationality. |
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| Keywords: | Zhuang nationality Wine Fermentation Distillation |
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