Wine was invented by Du Kang. According to folklore, there was a rainstorm, heavy rain fell for nearly half a month, the grass hut for storing grain was washed away by the rain, and the grain was flooded. After the rain cleared, Du Kang came to the grain storage hut to check the damage, the grain was soaked with rainwater, and thatched grass mixed together, Du Kang approached the air felt a fragrance, smelled around, and realized that it was this mixture of grain and water emitted.

Du Kang asked someone to bring a container, took some of the liquid soaked with grain, and drank it, feeling that the taste was not bad, so he began to study this drink. Later Du Kang invented the process of brewing wine.

Expanded Information

There is a saying that the wine itself needs fruits and grain fermentation to be made. A long time ago, people lived in the period of farming and hunting, wine is likely to be naturally trapped to the ground fruit, just the right environment for its fermentation, and so went the emergence of wine, fermented fruit has a flavor, by chance was discovered. Slowly and only gradually there was human intervention in winemaking.

In the Shang Dynasty, people also discovered the existence of fungi - Aspergillus. This enzyme-producing fungus, cultivated from boiled grains, did have a qualitative impact on the development of a drinking culture during the Shang dynasty.

And the earliest discovery of the quill was actually quite simple. The earliest appearance of wine quarts was summarized by people observing leftover rice. However, during the Shang Dynasty, wine fermented with the quill was called Xiangjiu, and the raw material used to make this wine was a plant called black millet, which was not generally available to the general public.