History of Yeast (1)

The history of yeast

About 4000 years ago, the ancient Egyptians began to make bread with yeast.

The picture on the left shows bread made by ancient Egyptians and clay pots used to make bread.

Archaeologists discovered grinding stones and baking rooms used to make yeast bread when excavating Egyptian ruins, and also found drawings of bakeries and wineries 4,000 years ago.

The Egyptians are preparing a beer barrel.

During the Yin and Shang Dynasties, China ancient people used yeast to brew liquor. In the Han Dynasty, people in China began to make steamed bread and cakes with yeast.

History of Yeast (2)

The history of yeast

● 1680, Dutch Antoni van Leeuwenhoek observed yeast with a microscope for the first time.

●/kloc-In the 9th century, the French scientist Pasteur first discovered that yeast played an important role in brewing alcohol.

● 1846, yeast was first industrialized in Europe;

In the mid-1980s, yeast was modernized in China.

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102020-04-07

The Origin and History of Pasta Fermentation

1, origin: The origin of pasta fermentation is that the Egyptians used yeast to make bread. Egyptian slaves fell asleep and invented bread. Legend has it that around 2600 BC, an Egyptian slave made cakes for his master with water and flour. One night, before the cake was baked, he fell asleep and the stove went out. In the evening, the bread began to ferment and expand. By the time the slave woke up, the dough cake was twice as big as last night. He quickly stuffed the bread back into the stove, thinking that no one would know that he had fallen asleep before finishing his work. The cake is baked, loose and soft. Perhaps the flour, water or sweetener (perhaps honey) in the bread is exposed to wild yeast or bacteria in the air. When they are heated for a period of time, yeast will grow and spread all over the cake. Egyptians continued to experiment with yeast and became the first generation of professional bakers in the world. 2. The earliest and most typical China pasta fermentation is steamed bread, which is said to have been invented by Zhuge Liang during the Three Kingdoms period. According to the Romance of the Three Kingdoms, Zhuge Liang captured Meng Huo seven times, and after pacifying Na Man, crossing the river was blocked by the dead. Zhuge Liang was worried about this scene and thought about it, so he had to pay homage to the river god, pray for God's blessing, punish evil and promote good, and bless all beings. Zhuge Liang could not bear to sacrifice his head and invented steamed bread as a substitute. So he ordered the cows and pigs to be slaughtered, wrapped into dough and thrown into the water as sacrifices. Later, people learned this custom. This is probably the origin of "steamed bread". Later, fermented shortcakes and biscuits appeared.

5 Browse 157520 17-09-02

When was wine invented? How did you find out?

China is one of the earliest wine-making countries in the world, and its wine-making history is very long. So, when did Chinese wine start? People have loved drinking since ancient times, and there are various legends about wine. 1. The origin of wine In ancient times, the origin of wine-making was often attributed to the invention of someone who was described as the ancestor of wine-making. There are several different opinions about the origin of wine in ancient books: Yidi Brewing, Warring States Policy, Shiben and other books all record that Yidi of Yu Xia invented wine. The history book Lv's Spring and Autumn Annals in the second century BC said, "Yidi makes wine". The Warring States Policy, edited by Liu Xiang in the Han Dynasty, further explained: "In the past, the emperor's daughter asked Yidi to make wine beautifully. When she entered Yu, Yu drank it. She said,' There must be a drinking country in the future. 12 wine-making began in the period of the Yellow Emperor. Another legend is that people began to make wine in the period of the Yellow Emperor. Su Wen in Huangdi Neijing of Han Dynasty recorded the scene of Huangdi and Qi Bo discussing wine making. Huangdi Neijing also mentioned an ancient wine-fermented cheese, which is a sweet wine made of animal milk. Huangdi is the same ancestor of the Chinese nation, and many inventions and creations appeared in the period of Huangdi. The book Huangdi Neijing is actually the work of Huangdi by later generations, and its credibility needs to be verified. Du Kang brewing, Du Kang brewing, spread widely. It is said that wine-making began in Du Kang in the Xia Dynasty. "Shiji Yuan" has the saying of "Du Kang Brewing"; The entries explaining the word "wine" in Shuo Wen Jie Zi in the Eastern Han Dynasty include: "Du Kang made wine". "Shiben" also has the same statement. However, it is difficult for even the ancients to know exactly when Du Kang was born. Gao Cheng, a Song Dynasty poet, also said in Ji Yuan: "I don't know who Du Kang is. People in ancient and modern times have said a lot about the beginning of wine making." . Kang is a master of brewing, or he is the founder of sorghum brewing. There are also many winemaking places in Du Kang: Yichuan, Ruyang and Baishui counties, and Dukang wine is still being produced. 2. The most primitive wine The most primitive wine should be naturally fermented from sugary fruits. Some people call it fruit with wine flavor, but it is not wine making. The oldest recorded wine is the wine brewed with animal milk in nomadic times (natural fermentation). Some books call it the first generation of artificial drinks and wine. It is said that ethnic minority areas such as Inner Mongolia and Tibet still have the habit of brewing milk wine. 3. Grain Brewing We are talking about wine now, which generally refers to grain brewing. As human society enters the agricultural society, there are more and more grains. However, due to the limitation of storage methods at that time, grains will inevitably germinate and become moldy. At this time, as long as the water content is appropriate, it is possible to ferment. After constant imitation and exploration, grain brewing was "born" (maybe 7000 years ago). Huainanzi written by Liu An, King of Huainan in Han Dynasty: "The beauty of wine-making began in Reggie", that is, the origin of grain wine-making began almost at the same time as agriculture. Pottery wine vessels were found at Dawenkou cultural site in Tai 'an, Shandong Province, at least four or five thousand years ago. This discovery shows that the brewing industry in China started at least 5,000 years ago. 4. Liquor-making with distiller's yeast grains is composed of germinated and moldy grains. In primitive society, due to improper preservation, grain will be moldy or germinated after being wetted, and moldy or germinated grain can be fermented into wine. Therefore, these moldy or germinated grains are the most primitive koji and raw materials for fermentation. Perhaps there was a time when moldy grain and germinated grain could not be separated, so there were two things that could be used to make wine in ancient times. Moldy grain is called qu, and germinated grain is called tiller. In the middle and late period of farming, people kept trial-producing and finally produced artificial qu, which was separated from tillers. "In ancient times, the tiller made wine, while the tiller made beer, but later generations hated beer and it was scarce, so it was lost and the tiller died legally" (China's "beer" never developed). Brewing wine with Qu is the original creation of our working people. The appearance of Qu is the greatest invention of fermentation technology in ancient China. And it has brought far-reaching influence to modern industry. With distiller's yeast, it developed from tillering saccharification (low alcohol) to simultaneous bilateral fermentation (double fermentation) until today's brewing industry. It is said that it was not until190' s that French talents isolated molds with strong sugar substitution ability from China Daqu and used them in alcohol production, which broke through the situation that malt was indispensable as saccharifying agent in western brewing. In addition, grain koji-making is a good way to preserve microorganisms with solid culture. Some people think that distiller's yeast should be regarded as five great inventions together with the four great inventions. V. Origin of Distilled Liquor China Liquor is one of the six famous distilled liquors in the world. The wine mentioned above, now, should belong to yellow rice wine and white wine, and it must break through the steaming. There are also many theories about the origin of distilled liquor. 1. Distilled liquor originated in the Yuan Dynasty, and it was first put forward by Li Shizhen, a medical scientist in the Ming Dynasty. In the Compendium of Materia Medica, he wrote: "Soju is not an ancient law, and it was founded in the Yuan Dynasty. The method is to use strong liquor and distiller's grains, steam them, and take dewdrops from containers. Any sour wine can be steamed and burned. Distilled liquor and distiller have been recorded in the literature of Yuan Dynasty. For example, eating and drinking is about to be written in 133 1 year. Therefore, at the beginning of14th century, there was distilled liquor in China. However, whether it was created in the Yuan Dynasty is not clearly recorded in historical materials. 2. The existing Song Dynasty distiller is one of the most important evidences to support this view. In the Southern Song Dynasty, Zhang Shinan recorded an example that a distiller was used to distill flower dew in Volume V of Travels. In the Song Dynasty, the Fontaine Manual also painted the figure of the distiller at that time. In the literature records of Song Dynasty, the word "shochu" appears frequently, so it is speculated that the word "shochu" is distilled shochu. For example, Volume 4 of the Song Ci "Remembering Injustice" in the Song Dynasty records: "Snails hurt people, ..., making the population contain rice vinegar or soju, and sucking it to suck its poison". Some people think that "shochu" here should be distilled shochu. Sufficient evidence proves that there was a still similar to today's in the Song Dynasty. In 75, a set of Jin Shizong-era copper-fired hip flask was unearthed in Hebei, and its structure and principle were very similar to those of traditional distillers in China (according to research, the casting age was not later than 1 16 1). Compared with brewing wine, distilled wine has one more distillation process in the manufacturing process, and the key equipment is still. Therefore, the invention of distiller is the prerequisite for the origin of distilled liquor, but the appearance of distiller is not the absolute condition for the origin of distilled liquor. Because distillers can be used not only for steaming wine, but also for distilling other substances, such as spices and mercury. 3. Starting distilled liquor in Tang Dynasty Whether distilled liquor existed in Tang Dynasty has always been the focus of people's attention. The word shochu first appeared in the literature of Tang Dynasty. For example, Bai Juyi (772-846) wrote, "Newly-cooked litchi has a cockscomb color, and shochu opens amber fragrance first". Tao Yong (a middle-aged man of Tang Dahe) wrote a poem: "Since I have been cooking wine in Chengdu, don't think about going to Chang 'an. Among some famous wines listed by Li Zhao in Supplement to the National History of the Tang Dynasty, there is "Jiannan Burning Spring". So some modern people think that the mentioned shochu is distilled shochu. However, according to the method of shochu recorded in Discarding Miscellanies in Tang Dynasty, it is a method of heating to promote wine aging. For example, it is recorded in the book: "Drinking in the south is' burning', that is, solid wine, which is full of jars and mud. If it is cooked with fire, otherwise it will not be drunk. "Obviously, this should not be a distillation operation of wine. In the Song Dynasty, this operation was also called "fire forcing wine". Therefore, it is difficult to establish distilled shochu in the Tang Dynasty. Distilled liquor originated in the Eastern Han Dynasty. In recent years, a bronze distiller from the Eastern Han Dynasty was discovered in Shanghai Museum. The age of the distiller was identified by bronze experts as a product of the early or middle Eastern Han Dynasty. Distillers are used for distillation experiments, and the alcohol content is 26.6-20.4. Distilled wine. In addition, a seemingly identical bronze distiller was unearthed in Huangni Town, Chuzhou, Anhui Province. The structure of bronze distillers in the Eastern Han Dynasty was similar to that in the Jin Dynasty. Distillers are divided into retort and kettle. The height is 53.9cm. There is a part for storing feed liquid or solid fermented grains in the retort, and there is a condensation chamber. The condensation chamber has a pipe joint, which can make the condensate flow out of the distiller, and the upper part of the kettle body has an inlet for feeding at any time. The viewpoint that distilled liquor originated in the Eastern Han Dynasty has not been widely accepted. Because it is difficult to explain the problem with only one distiller with unknown purpose. In addition, there are no traces of distilled liquor in many historical materials unearthed in the Eastern Han Dynasty, and there is no written evidence. With regard to the origin of distilled liquor, modern scholars at home and abroad are still collecting and studying information on this issue. With the enrichment of archaeological data and the inquiry of ancient documents, people's understanding of the origin of distilled liquor will gradually deepen. Because this involves not only the distillation of wine, but also an epoch-making distiller.

2 browse 43220 16-07- 17.

The earliest brewing technology in the world

Amazing discovery: China is the first country to make wine in the world (record the written report). The latest archaeological findings show that the ancestors of China people who lived in the Neolithic Age more than 7000 BC have already started to ferment wine, and the fermentation place is Jiahu Village, Beiwudu Town, Wuyang County, Henan Province. The report of this research result was published in the Proceedings of the National Academy of Sciences on February 6, 2004. This research was jointly completed by Zhang Zhongzhong, a professor from the Department of History and Archaeology of China University of Science and Technology, and Pecec Gwen, a professor from the University of Pennsylvania. This important research achievement shows to the whole world that China first mastered the brewing technology, which pushed the history of China's brewing forward for nearly 4,000 years, more than 0/600 years earlier than the Middle East. Julie Hansen, head of the Department of Archaeology at Boston University, said: "In the process of human society, fermented beverages have played a key role in the development of human culture and technology, and contributed to the progress of agriculture, horticulture and food processing technology." Julie Hansen said, "In the process of human society, fermented beverages have played a key role in the development of human culture and technology and contributed to the progress of agriculture, horticulture and food processing technology. This discovery is logical, because at a very early stage, people all over the world may have started to get drunk. Now we have found the evidence, which is great. Fermented beverages originated in China. This report is an exciting news. This is the first time to obtain relevant evidence. " In the last century, Chinese and foreign archaeologists discovered the oldest, most intact and earliest unearthed musical instrument, Jia Hu Bone Flute, at Jiahu Site, a famous early Neolithic site in Wuyang County, Henan Province, which can still be played today. Recently, the Sino-American joint archaeological team found that the residue left in the pottery unearthed here was identified and analyzed as a fermented drink of wine, which has been around for 9000 years. Zhu, director of Wuyang County Museum, said: "Mr. Zhang Zhongzhu of China University of Science and Technology found some sediments on this piece of pottery in Jiahu Site. This kind of sediment was later taught by the University of Pennsylvania, and they cooperated to test this kind of sediment. After testing, it was found that there was alcohol in the sediment. According to the analysis results, it mainly contains rice, honey, hawthorn and other ingredients. What does this mean? This shows that this kind of wine is not naturally fermented by one thing, but is probably artificially fermented by these things, which shows that it is very likely that Jia Hu's ancestors had already understood the brewing technology at that time. As for the record of this wine, the earliest research results show that it was discovered in Iran in 5400 BC. However, this research on the relics found on the pottery remains of Jiahu shows that the ancestors of Jiahu started to make wine in 9000, indicating that China's wine-making technology was much earlier than that of Yilan, 1000 years earlier. According to the research of Jiahu site, the age of Jiahu site has been from 8000 years ago to 9000 years ago. It means that it has become the earliest physical information about wine discovered in the world. " Jiahu Site in Wuyang County, Henan Province has been proved to have a history of about 9,000 to 7,000 years, and it is the earliest Neolithic cultural relic in Huaihe River Basin. The most important "gobbledygook cracker" in this world archaeological discovery is Professor Zhang Zhongzhu from China University of Science and Technology. In 1960s, Jiahu site was discovered, but at that time, the archaeological department thought it was just an ordinary Neolithic site, which had not been excavated. 1984 10, Zhang Zhongzhong, who just graduated from college, was "ordered to go". What he didn't expect was that he "dug" for 20 years this time-the excavation area was more than 2,300 square meters, and more than 40 foundations, more than 300 caves, nearly 10 pottery kilns, more than 300 tombs, thousands of pottery, stone tools, bone artifacts and other relics were found. Among them, the most striking are seven-hole bone flutes, rice remains, tortoise shells engraved with symbols and other major discoveries. Every discovery is enough to shock the world. Professor Zhang Juzhong said that tortoise shells engraved with symbols, rice remains, wine-making activities and the appearance of bone flutes clearly confirmed the living conditions of "Jarak". Moreover, the living standard of the residents in this settlement was in the leading position in the world at that time. Pacek Gwin, an American archaeologist who cooperates with Professor Zhang Juzhong, is an expert in studying the history of human winemaking. Before that, the earliest wine he discovered in the world was a wine brewed by Iranians in 5400 BC, which is now around 7400. The confirmation of Jia Hu's wine-making history convinced the expert that as early as 8,600 years ago, the clever Jia Laker had begun to drink "fermented drinks", which was a "very advanced drink" at that time. Professor Zhang Zhongzhu of China University of Science and Technology said in an interview: "This happened in 1999, when Wang Chang, a professor at China University of Science and Technology, led Pecec Gewen, a professor at the University of Pennsylvania, and the two of them came to Zhengzhou, Henan. I was at the Henan Institute of Archaeology, and they said they would cooperate to study the history of China wine making. It turns out that Pecec Gwin, an American professor, studied local wines. He did some work in Iran and found that the wine in 5400 BC, that is, more than 7400 years ago, was considered as the earliest wine in the world. He hopes to work in this field in China. At that time, we exchanged views with each other and decided to give them some samples to do first. This is of course a good thing, so we agreed at that time. We studied this matter together, selected a small number of samples, and then handed them over to an American expert, a doctor of wine history. Later, in 2000, they said that tartaric acid seemed to be found, of course, it was a residue, hoping to give him more samples. Later, in 2000, he was given eight pieces of pottery, and he continued to do it and do residue analysis. Through residue analysis, we found the residues of wine, tartaric acid and other things on these pottery pieces, which were mainly considered as rice wine. The residue left by rice wine made of rice. At the same time, there may be honey. But they asked me if I had any grapes. At that time, when I dug in the 1980s, there were no grapes. 200 1 I went to the Chinese university of science and technology, in the department of science and technology archaeology. In order to train students, let them receive the training of the cutting edge of archaeology, and let them participate in this archaeological internship. The first internship, in the spring of 200 1 year, Jiahu site was excavated again. The excavation was done in great detail. After reexamination, grapes and hawthorn seeds were found, so we reported them in the media. After the report, Professor Pacek Gwin, an American, learned about these situations, asked me some detailed information and decided to include this achievement. Taking this achievement as a comprehensive factor, this report made a comprehensive study on tartaric acid first discovered. Finally, in our article, American doctor Pecec Gwen suggested that there may be grape ingredients. But wine-making is mainly rice wine, and we have a tradition of rice wine in China. In Jia Hu's time, because people might eat rice, making wine might be rice wine. After repeated research, discussion and revision, our research paper was published in the Proceedings of the National Academy of Sciences on February 6 this year. After the publication of the paper, of course, there is a point to be added here: this time, our Chinese side mainly excavated these three batches of samples, and the sample of Wuyang Jiahu I gave him was 9,000 to 7,800 years ago because of its earlier age. As for the specimens given to him, because the Jiahu site is divided into three phases, we didn't give him the first phase, but we gave him the second and third phases, that is, the time span between 8600 and 7800 years ago. However, according to western customs, more than 8,000 years is the ninth millennium, so the ninth millennium is 9,000 years. What do you do? Their plan is mainly to study by chemical methods, that is, to comprehensively publish the results of three-phase materials research, and draw a conclusion: more than 8,000 years ago, about 9,000 years later, we have discovered fermented drinks in China, that is, alcoholic fermented drinks or rice wine bars, and at that time, we already had brewing technology. As it turns out, Iran made by Dr. Pacek Gwin is considered to be the earliest Iran in the world in 5400 BC. What about the residue samples of this wine in Jia Hu? These strata and these units are 8,600 to 7,800 years ago, which is definitely earlier than that published by Iran. Therefore, it is considered as the earliest fermented beverage in the world. If this is certain, it is the earliest physical information related to wine in the world. " Recently, Professor Zhang Juzhong received a grant from the National Natural Science Foundation, mainly focusing on "Research on Prehistoric Humans and Their Lifestyles in Jia Hu". He believes that 9000 years ago, human beings had such clever ancestors, so it is very meaningful to reproduce their lifestyle, marital status and even migration through the study of archaeological data, "for understanding the civilization development process of the Huaihe River Basin and even the whole Chinese nation". In the research results of "China is the earliest home country for brewing wine in the world", there is another person who needs to be mentioned, and that is Professor Zhao Zhijun, an archaeological researcher at China Academy of Social Sciences. Professor Zhao Zhijun accompanied Professor Zhang Juzhong to the Jiahu site for archaeological excavation, and discussed and studied together. When talking to reporters about the process of this research, Professor Zhao Zhijun said: "Zhao Zhijun: Who did this? University of Pennsylvania, USA, this person's name is Pacek? Gwen. He analyzed the pottery unearthed in Jia Hu, and his conclusion was that he found the evidence of the earliest preserved wine. This is a ... How did he do it? He made a chemical analysis of the sediments left on the pottery fragments. His analytical methods include meteorological chromatography, liquid soy sauce chromatography, Fourier transform infrared spectroscopy and stable isothermal element analysis. He used many methods to analyze the deposits on pottery. What does the analysis show? But these precipitates contain tartaric acid after alcohol volatilizes. In addition, he also found that the chemical composition of these residues is the same as that of rice, rice wine, beeswax and grape tannic acid. He also found that the residue also contained the chemical composition of hawthorn. He also found that all wines showed the chemical characteristics of rice, and then found that there was honey in the wine. Its crystallization theory is based on these analysis results, and its direct result is that these pottery once contained rice. Reporter: So at the earliest, you and Professor Zhang Zhongzhu judged that it was a kind of wine. What makes you judge? Zhao Zhijun: At that time, it was not clear that there was wine in it, because no one could tell without chemical composition analysis. Then he analyzed it and thought it contained wine. Reporter: So when we didn't report this idea to them in some places or didn't provide pottery fragments, were there any doubts in this regard? Zhao Zhijun: Because this piece of pottery was provided by Zhang Zhongzhong, he found me, mainly grape seeds. At that time, there were some others, some fruits, fruits, stones, lotus roots and water chestnuts. All these things are likely to make wine. Reporter: How did the cost of this research come from? Zhao Zhijun: He raised him himself. This is an American. His name is Pacek? Gwen. Reporter: So, after this research, you are the earliest discoverers. Are there any rewards for you and Professor Zhang Zhongzhu? Zhao Zhijun: No. Reporter: If the question about this wine can be confirmed, is it earlier than the Middle East and Iran 1600 years? Zhao Zhijun: Yes. Reporter: Why do you say it has advanced 1600 years? Zhao Zhijun: That's right. This was done by an American, who once did it in Iran. In the 1990s, he discovered wines dating back to 5,400 years in Iran, that is, 5,400 BC and 7,400 years ago. Jia Hu's 7000-9000 years, if counted as 8500 years, are more than 1000 years earlier than them. Reporter: If we can draw a conclusion, can we say that China people are the old ancestors of world winemaking? Zhao Zhijun: I think so. China ancestors were the first to brew and drink wine in the world. Our ancestors in China were the first people in the world to start brewing and drinking wine. Although my name is on this article. But of course, my role in this article can't be compared with the center. For us in China, this is still a very important thing, indeed a very important thing, which is something we should be proud of after all. In 9000, this age is incredible! 9000 years ago, people have found that this kind of thing will produce fragrance and taste delicious after fermentation. This is an amazing thing, and it is indeed the earliest in the world. This is something that we China people are very proud of! "

3 browse 39820 17-09- 18.

The origin of enzyme originated from the fermentation technology in which country?

I think it's China, rice, oil, salt, sauce and vinegar tea. Ancestors knew about fermentation technology very early. Enzyme is a very special complex protein, which acts as the most important enzyme medium for various chemical changes in human metabolism. That is to say, if there is no enzyme in the body, there will be no chemical changes and metabolism, and of course there will be no life. Enzyme is called enzyme in biology teaching, which is an indispensable amount of egg white in dead animals. Under the action of enzymes, organisms will have life movements such as digestion, absorption, activity, growth, development and reproduction, and chemical changes such as metabolism will occur. It is recommended to choose pure natural enzymes without additives. Now many enzyme manufacturers are adding some chemicals to reduce the cost of enzymes and improve the effect. Enzyme is not a medicine, and it can't have obvious effect like taking medicine. Personal advice, do it yourself, and then test it after it is done, so it is safe to drink. I cook, too. The barrel used is made of round origin and 304 stainless steel, which has better sealing and light avoidance. Ordinary barrels are very troublesome to exhaust and stir. If there is any problem that has not been solved, please trust me privately. I hope it can be adopted. Thank you.

16 Browse 43320 17-04- 19

How was wine discovered and brewed in ancient China thousands of years ago? Was wine made of fruit thousands of years ago?

There are two kinds of wine in ancient times: one is colored wine brewed with fruit grains, and the other is distilled wine. Colored wine originated in ancient times. According to Shennong Materia Medica, wine originated in ancient times and Shennong era. Chen Qirong of Eight Kinds of World Books (revised edition) said: "When Yidi started, the wine mash became five flavors, and Shao Kang (Kang) made wine." Yi Di and Shao Kang are both Xia people. That is, there was wine in the Xia Dynasty. I think this wine is probably made of fruits and flowers, not grains. Cereal wine should start after the agricultural boom. Lu Zuofan's book "Occasional Stories in Western Guangdong" has the following records: (Guangxi) There are many apes in the mountains of Pingle and other provinces, and they are good at picking flowers and making wine. The woodcutter gets his nest in the mountains, and his wine is like stones, and the smell of drinking is abnormal, so it is called ape wine. If this record is true, it is possible for our ancestors to pick flowers and make wine in the lush life of Huaguoshan. The wine made from grains should start from yin. It has been recognized by most scholars that the agricultural production in Yin period was prosperous. Since agricultural products are abundant, it is inevitable to make wine. Zhu Fangpu compiled Oracle Bone Inscriptions's second volume, with 14 words of wine and 21 words. Guo Moruo's Research on Characters in Yin Ruins contains the article "Wine is the Year of Emirates". The year of Emirates is a year of abundant wine. But the Yin people died of alcoholism, which is recorded in the history books. (Excerpted from Huang Xianfan's A Preliminary Study on the Interpretation of Ancient Books) Early wines should be fruit wine and rice wine. Since the summer, in the Shang and Zhou Dynasties, Qin and Han Dynasties and even the Tang and Song Dynasties, fruits and grains were cooked, fermented and squeezed before making wine. Whether Wu Ji pressed wine to persuade customers to taste it or Song Wu drank Jingyanggang in a big bowl, they all drank fruit wine or rice wine. With the further development of mankind, wine-making technology has been further improved, from the initial cooking, koji fermentation and pressing to cooking, koji fermentation and pressing. For thousands of years, during the historical changes, China's wine-making industry has branched out, thus brewing a variety of famous wines with local characteristics and better reflecting local customs. The wine ceremony customs of different regions and nationalities have all built a profound and ancient country of famous wines. Jiang Tong, a native of A Jin, wrote in "The Classic of Wine": "The prosperity of wine began with the emperor ... and there was endless food, leaving me with nothing to eat, which accumulated into a smell and smelled good for a long time. For this reason, it is not surprising. " It shows that cooked grain can be fermented into wine by itself if it is put in the wild under certain natural conditions. Inspired by this natural fermentation into wine, people gradually invented artificial brewing. China could make wine artificially in Xia Dynasty at the latest. For example, "Warring States Policy": "The emperor's daughter ordered Yidi to make wine and enter." According to archaeological excavations, there are many pottery wine vessels in Longshan cultural site, which are also recorded in Oracle Bone Inscriptions. Yeast unearthed from Shang Tomb in Taixi Village, Gaocheng County has been fermented underground for 3,000 years. Ban Gu of the Han Dynasty also explained the meaning of aromatic medicinal liquor in Bai Hu Tong Kao Dian. The earliest existing ancient wine in China was found in Tianhu Shang Dynasty cemetery in Mangzhang Township, Luoshan. It is packed in a bronze container, which is well sealed. Up to now, the components can be measured, which proves that every 100 ml of wine contains 8239 mg of ethyl formate vinegar, which is fruity, indicating that this wine is a mellow and fragrant wine, which is consistent with the records in Oracle Bone Inscriptions. By the Zhou Dynasty, brewing had developed into an independent handicraft workshop with a considerable scale, and there were management positions such as wine administration, wine man, man, pulp worker and big sister who specialized in brewing. Wine is a big drink created by people of all ethnic groups in the long-term historical development process. The oldest physical wine in the world is the wine unearthed in Zamaria, Iran, which is still mellow more than 3,000 years ago.