白酒中98%的成分为乙醇和水,只有2%的微量成分左右了白酒的风格特征。“曲乃酒之骨,粮乃酒之肉,水乃酒之血,窖乃酒之魂”。在中国传统酿酒技艺中,人们将取自“天地人水”四元素的有机整合视为酿酒技艺的基础。在这个整合过程中,有益于酿酒的微生物得以富集和驯化,而其间带来的香味物质的沉淀,则使得酿酒这项技艺越发神秘起来。 White wine 98% of the components of ethanol and water, only 2% of trace elements about the style characteristics of liquor. “Music is the bones of the wine, grain is the meat of the wine, water is the blood of wine, cellar is the soul of wine ”. In China’s traditional brewing techniques, people take the organic integration of the four elements of “the world’s water and people” as the basis for winemaking. In this process of integration, the microorganisms beneficial to brewing are enriched and domesticated, while the precipitation of the aroma substances brought in during the brewing makes the craft of wine more mysterious.