【食．生活】台灣農村酒莊想升級，只靠會釀酒還不夠！

李若威主講｜台灣於2002年開放民間製酒，當時由農會、產銷班等農民團體組成的農村酒莊多僅會以「一斤水果加上四兩糖」的方式來製酒。但20年後的今天，台灣地酒在國際上榮獲超過140面以上的獎牌！台灣農村酒莊一路走來，面臨到什麼問題？又是如何一路走到現在的成績？【贊助】支持優質飲食知識頻道，一起成為餐桌上最懂吃的人！ https://pay.soundon.fm/podcasts/eedfec2c-dabc-492e-8737-a0a05b50c2c7 延伸閱讀 ▶賦予地酒風味的靈魂推手！台灣釀酒原料關鍵大解析 https://reurl.cc/jG0bkD ▶乘載文化傳承、背負農業與經濟發展重任！地酒的存在絕非求一杯酣醉 https://reurl.cc/8pm1Wg ▶小農米酒背後的影武者！中福酒廠以地酒推動農村創生 https://reurl.cc/KQgVbM ==================================== 「識食物者為俊傑」由《食力foodNEXT》所製播 https://foodnext2015.soci.vip/ ==================================== -- Hosting provided by SoundOn

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【食．生活】台灣農村酒莊想升級，只靠會釀酒還不夠！

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