Wine in the Three Kingdoms period was classified according to raw materials. According to the raw materials, the wines of the Three Kingdoms period can be roughly divided into several categories:

(1) fruit wine

During the Three Kingdoms period, there was fruit wine, and wine was typical.

According to Yiwenzhi Collection, there was wine in the Han Dynasty:

"Dayuan takes Pu Tao (grapes) as wine, and the rich hide wine to more than ten thousand stones. Those who stay for a long time are unbeaten for decades "(citing history books); "The queen often. The emperor set up Pu Tao wine "(quoted from the biography of Hanwu); "Stewed with good wine, the Zhang family said it was inspired by blessings and left a liter of wine for Zhang, called Liangzhou Secretariat." (Quoted from Continued Han Shu); Pu Tao wine can be circulated in the western regions for ten years.

Grapes were also introduced into the Central Plains in the Han Dynasty.

"Zhang Qian returned to the Western Regions and gained Pu Tao" (quoted from Natural History).

Wang Yi said, "When Zhang Ganzhou went out of the country, he only got garlic, grapes and alfalfa. (Qi Yao Min Shu)

So there was wine in the Three Kingdoms period.

Wei Wendi wrote a letter to ministers, in which he said, "Let's talk about Pu Tao. He was drunk, kept his mouth shut, ate, was sweet but not bitter, cold but not cold, and had a long and juicy taste. He can quench his thirst and make wine, and he is willing to make rice. Good drunkenness is easy to wake up, and the road is solid and drooling. If you are close to food, the other fruit would rather have a horse. " ("Literary Party")

As can be seen from the above, almost all records related to grapes and wine are related to nobles, and Wei Wendi is full of praise for wine; Moreover, in the Eastern Han Dynasty, Meng Tuo sent Zhang to let "a bucket of wine" go through the back door, so that another Zhang could let "Bai Tuo be the secretariat of Liangzhou". It can be seen that wine was very precious at that time and was highly valued by nobles.

And sugarcane wine. Sugarcane wine was also called "golden wine" at that time.

"Miscellanies of Xijing" Volume 4 quotes Mei Cheng's "Liu Fu" saying: "Jue presented the mash of golden pulp." And explained: "Liang people make sugarcane wine, which is called golden syrup."

Using gold to describe wine pulp shows that sugarcane wine is also a precious wine.

There is also apricot wine, which feels a little more "civilian" than wine and sugarcane wine. This wine was recorded in the Han Dynasty:

"Send a doctor to teach people to cook wood for cheese, and pay attention to apricot cheese." (Ban Gu's Hanshu Food Record)

(2) Grain wine

There are glutinous rice wine, millet wine and millet wine.

People in the Ming Dynasty described them like this: "Venerable, glutinous rice wine; Highly respected, millet wine also; The next respectable person, corn wine. " (Xu Ju, Liquor Spectrum).

During the Three Kingdoms period, some grain wines were divided into several grades according to their raw materials, which also reflected the characteristics of wine classification according to their raw materials at that time.

During the Three Kingdoms period, there were grain wine and millet wine. Just because of the brewing technology, most of the grain wines in the Three Kingdoms period were fermented wines, and the degree was relatively low, which could not reach the high concentration level.

Let's talk about my understanding of grains and wine;

According to the brewing method, the three kingdoms period was mainly fermented wine. The main raw materials of fermented wine with grain as raw material are three things: koji, grain and water.

Different grains, different Saccharomyces cerevisiae, make different wines. Let's not talk about food, just talk about koji.

However, there are mainly two kinds of wine songs in the Three Kingdoms period: Qu (the archaic word is Qu, and the pronunciation of reading Qu is also Qu) and the tiller. These two kinds of koji appeared in the Yin and Shang Dynasties. Wu Ding, king of Shang Dynasty, once mentioned distiller's yeast and ploughing: "If you are distiller's yeast, you are just distiller's yeast." ("Shangshu? Life "). However, when Qi Shu Yao Min mentioned the different methods of making fermented grains in the Three Kingdoms period, all the distillers' yeast were distillers' yeast or wheat yeast. (In fact, there were few tillers at that time, mainly bending. )

The name of the wine brewed by Qu and Tiller is different. The wine brewed by koji is wine, and the wine brewed by tiller is wine. That is, "since ancient times, the starter made wine, and the tiller made wine." (Song Ying Xing, "Heavenly Creations? Jiu Mu ")

Therefore, fermented grains should be a kind of fermented grains.

(3) Milk wine

Milk wine should be the first generation of artificial wine in ancient times. Milk wine is mostly produced by ethnic minorities.

Typical should be horse wine. This kind of wine was highly valued in the Han Dynasty, and even "learned from 142 people, 72 of whom drank horse wine for the big officials." (Ban Gu's Han Shu and Li Lezhi). At that time, there were even people in the court who were in charge of horse wine. It can be seen that the degree of attention at that time.

And cheese (besides cheese, there are rice cheese and fruit cheese). Cheese is also a kind of milk wine, which was recorded in the Western Han Dynasty. It is said that cheese wine is "the idea of fermenting cheese" (Li Yun).

(4) Other wines

Besides the above wines, there are other wines.

There is pepper wine with pepper as raw material. As for pepper wine, it was recorded in the Han and Wei Dynasties: "(On the first day of the New Year's Day) the son-in-law and great-grandson offered pepper wine to their parents" ("Record of Beginners"). It can be seen that there was a custom of worshipping the elders with Chili wine in festivals at that time, which shows that Chili wine is a very important holiday wine in the Three Kingdoms.

There is also cypress wine brewed with cypress leaves. Liang people in the Southern Dynasties recorded the liquor of the Han and Wei Dynasties: "Everyone, old and young, knows how to dress appropriately, pay homage, introduce pepper, liquor and drink peach soup." (Jingchu Times). Therefore, liquor can also be used for festival sacrifices.

In addition, there is osmanthus wine. As early as the pre-Qin period, there was osmanthus wine. "Jingui wine and pepper paste" in Chu Ci. Is the best proof.