People have loved drinking wine since ancient times, and there are various legends about wine.

one.

The Origin of Wine In ancient times, the origin of winemaking was often attributed to someone's invention, and these people were said to be the ancestors of winemaking.

Regarding the origin of wine, ancient books have several different versions: Yi Di Winemaking "Warring States Policy", "Shiben" and other books all record that Xia Yu's Yi Di invented wine.

The history book "Lu Shi Chun Qiu" written in the second century BC says: "Yi Di makes wine".

The "Warring States Policy" edited by Liu Xiang of the Han Dynasty further explained: "In the past, the emperor's daughter ordered Yi Di to make wine and make it beautiful. When it was introduced to Yu, Yu drank it and enjoyed it, saying: 'There will be people in the future who drink wine and conquer the country.'

Then he sparse the rituals of Di and eliminated the imperial wine (Yu was the emperor of the Xia Dynasty)."

Winemaking began during the Huangdi period. Another legend indicates that people began to make wine during the Huangdi period.

The "Huangdi Neijing·Suwen" written in the Han Dynasty records the discussion between Huangdi and Qibo about wine making. The "Huangdi Neijing" also mentions an ancient wine---Lie cheese, which is a sweet wine made from animal milk.

liquor.

The Yellow Emperor is the common ancestor of the Chinese nation, and many inventions and creations appeared during the Yellow Emperor's period.

The book "Huangdi Neijing" is actually written by a descendant in the name of Huangdi, and its credibility has yet to be verified.

Dukang's wine making is widely spread. According to legend, winemaking began with Dukang in the Xia Dynasty.

"Shijiyuan" says that "Dukang made wine"; the entry explaining the word "wine" in "Shuowen Jiezi" of the Eastern Han Dynasty includes: "Dukang made rice wine".

"Shiben" also has the same statement.

But it was difficult for even the ancients to figure out exactly what era Du Kang was from.

Gao Cheng from the Song Dynasty also said in "Shi Yuan": "I don't know where Du Kang was from, but many people in ancient and modern times say that he started making wine."

Maybe Du Kang is a master of brewing, or maybe he is the founder of brewing with sorghum.

There are also many sites of Dukang wine making: Yichuan, Ruyang and Baishui County, and Dukang wine is still produced today.

two.

The most primitive wine The most primitive wine should be naturally fermented from sugary fruits.

Some people call it wine-flavored fruit instead of wine-making.

The oldest recorded wine is wine brewed from animal milk (natural fermentation) in the nomadic era.

Some books call it the first generation of artificial beverage wine.

It is said that ethnic minority areas in Inner Mongolia, Tibet and other places still have the habit of brewing milk wine.

three.

Grain winemaking What we call wine now generally refers to grain winemaking.

When human society entered the agricultural society, grains gradually became more abundant. However, due to the limitations of the storage methods at that time, grains inevitably sprouted and became moldy. At this time, as long as the moisture was appropriate, fermentation was possible.

After constant imitation and exploration, grain brewing was "born" (probably 7,000 years ago).

Liu An, King of Huainan in the Han Dynasty, wrote in his "Huainanzi": "The beauty of clear wine begins in the countryside." That is to say, the origin of grain winemaking started almost at the same time as agriculture.

Pottery wine vessels were discovered in the "Dawenkou Culture" site in Tai'an, Shandong Province, dating back at least four to five thousand years.

This discovery shows that my country’s brewing industry began at least five thousand years ago.

Four.

The original grain brewing was composed of germinated and moldy grains.

In primitive society, due to improper preservation, grains would become moldy or sprout when exposed to moisture. Moldy or sprouting grains could be fermented into wine.

Therefore, these moldy or sprouted grains are the original koji and the raw materials for fermentation.

Perhaps for a period of time, moldy grains and sprouted grains were indistinguishable, so in ancient times there were two things that could be used to make wine.

Moldy grains are called koji, and sprouted grains are called tillers.

In the middle and late stages of the farming era, people continued to experiment and finally produced artificial qu tillers, and qu tillers were divided into different families.

"In ancient times, koji was used to make wine, and tillers were used to make wine. Later generations were disgusted with the thin taste of the wine, so it was lost, and the method of combining tillers was also lost." (China's "beer" has not developed since then.) Using koji to make wine is an original creation of the working people of our country.

The emergence of qu is the greatest invention of fermentation technology in ancient my country; it has had a profound impact on modern industry.

With koji, tiller saccharification (ethanol is very low) developed to bilateral fermentation (complex fermentation) of saccharification and fermentation at the same time, until today's brewing industry.

It is said that it was not until the 1890s that the French isolated a mold that had strong sugar substituting power and could act as a wine substitute from Chinese distiller's yeast and used it in alcohol production, which broke through the situation where malt was the only saccharifying agent used in Western winemaking.

In addition, cereal koji making is also a good way to preserve microorganisms using solid cultures.

Some people believe that distiller's yeast should be listed as one of the five great inventions together with the four great inventions.

five.

The Origin of Distilled Liquor my country’s liquor is one of the six most famous distilled liquors in the world.

It seems that the wines mentioned above all belong to the category of rice wine. White wine must pass the steaming test.

There are many theories about the origin of distilled liquor.

1.

Distilled liquor was founded in the Yuan Dynasty. The first person to propose this point of view was Li Shizhen, a medical scientist in the Ming Dynasty.

He wrote in "Compendium of Materia Medica": "Shochu is not an ancient method. It was created in the Yuan Dynasty. The method uses strong wine and dregs, steams it, and uses a container to collect Dettol. All sour wine is

Can be steamed and burned."

There are records of distilled wine and stills in Yuan Dynasty documents.