酿造酒(FermentedAlcoholicDrink)又称发酵酒、原汁酒，是借着酵母作用，把含淀粉和糖质原料的物质进行发酵，产生酒精成分而形成酒。其生产过程包括糖化、发酵、过滤、杀菌等。
最新的考古证据说明，中国的农民在9000年前用稻米、蜂蜜、葡萄或山楂酿造酒。
Recent archaeological evidence suggests that Chinese farmers concocted an alcoholic brew of rice, honey, grape, or hawthorn 9000 years ago.
酿造酒的独特风味、质量与酒曲中的微生物密切相关。
The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast.
酿造酒的独特风味、质量与酒曲中的微生物密切相关。
The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast .
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