Sasha answered Article 9 145.

What era did the ancients want to see?

If it was the ancients before the Yuan Dynasty, they generally drank these kinds of wine.

First, grains make wine.

Brewing wine is to ferment substances containing starch and sugar raw materials with the help of yeast to produce alcohol and form wine.

China ancient wine, basically is brewing wine.

Brewing wine is very complicated. Usually, potatoes, cereals and wild plants are cooked under pressure, starch is gelatinized into a dissolved state, and then yeast is added for slow fermentation to form alcohol.

Then it is filtered to remove the distiller's grains and leave the liquid containing alcohol, which is the brewing wine.

It can be said that the brewed wine is pure natural wine.

Grain-brewed wine is made from all kinds of grains, and yellow rice wine is common.

However, the raw materials of rice wine are also different, with glutinous rice in the south and millet, millet and glutinous rice in the north as raw materials.

The rice wine that some southerners like to drink is actually a kind of yellow rice wine.

Second, fruit makes wine.

Common is wine.

Fruit-brewed wine is somewhat different from grain, mainly because it does not need to put yeast, but only needs to ferment itself.

The degree of wine is high, but it is sour, which is not suitable for China people's taste.

Moreover, in ancient China, the number of grapes planted was limited, and wine was not very popular, but other fruit wines such as plum wine, bayberry wine and kiwi wine still had a good market.

This is the wine before the Yuan Dynasty.

These wines are pure natural, but there are still some problems.

Mainly because the ancients had no chemical concept, there were some toxic substances in brewing wine, such as methanol.

If you drink these wines without treatment for a long time, it will be harmful to your health.

At the same time, the brewing technology of folk shops is not clever, and there are often many impurities in the wine, and the color is ugly.

Therefore, when we read the novel Water Margin, we should warm the wine first when drinking.

Warm wine is to heat the wine, so that the harmful substances of methanol can be volatilized, instead of wanting to drink it hot.

Then, before serving the wine to diners, it is necessary to screen the wine, that is, to filter the wine liquid to reduce impurities, so that it looks better and tastes good.

The biggest problem of brewing wine is that the alcohol content is not high, and good yellow rice wine is only ten degrees. The yellow wine brewed by ordinary folk shops is only a few degrees, similar to beer today.

So Wu Song can drink 18 bowls, walk up to Jingyanggang and get drunk again. These 18 bowls are equivalent to 7 to 9 bottles of beer today. Wu Song is such a big fellow, it's okay to drink these wines.

Distilled liquor has existed since the Yuan Dynasty.

Ethnic minorities, such as Mongols, are used to drinking spirits, so distilled liquor appears.

Distilled liquor is a high-alcohol liquor extracted from fermented raw materials through one or more distillation processes.

There are many specific methods, mainly that the vaporization point of alcohol is 78 degrees. If we keep this problem, we can vaporize alcohol and get liquid alcohol, which is distilled liquor.

In fact, China had the technology of distilled liquor in Song Dynasty, but the Han people didn't like spirits, so it didn't spread.

Distilled liquor in the Yuan Dynasty easily exceeded 20 degrees, and many of them could reach 40 degrees or even higher.

If Wu Song drank 18 bowl of distilled liquor, it is estimated that it was directly towed away by 120 for rescue.

Ancient poems and lyrics, classical novels and other literary works often describe ancient people's drinking, and the ancients drank a lot of alcohol, and thousands of glasses were not drunk, and they were arrogant and arrogant. For example, Li Bai himself declared that "36,000 days in a hundred years, 300 cups must be poured a day" and "pure wine costs, for the golden cup, ten thousand coppers a flagon"; Liu Ling, one of the "Seven Sages of Bamboo Forest", is good at drinking and drinks a lot. It is said that she was drunk for three years at a time. Wu Song' s drunkenness is even more familiar; Shang Zhouwang, the king of national subjugation, built a wine pool and meat forest ... But in fact, the ancients were not so able to drink a lot of wine. Because the wine that the ancients drank was rice wine.

The world's three major brewing beers, wines and rice wine have a long history, and have been enduring with human beings for a long time. And we Chinese people brew rice wine that is unique in the world. So, when it comes to our wine history, it means orthodox rice wine. At first, the brewing level was relatively low, and what was brewed was basically the kind of wine called "there's a gleam of green in an old bottle" in a poem by Bai Juyi, which was green and white and muddy. The degree of wine is below 10, which is almost the same as that of our current beer.

Later, the wine-making methods and techniques were improved and improved, and a clear, bright, oily and pleasant rice wine appeared, and its degree was also improved, reaching more than ten degrees, which was strong and enjoyable to drink. But the degree is still not high. It was not until the Yuan Dynasty that liquor with higher alcohol content appeared in China, because at that time, people developed a new brewing technology, "distilled shochu". And "distilled shochu" is basically equivalent to what we are talking about now, and the degree is very close to 50 degrees. Therefore, the ancients before the Yuan Dynasty could drink a lot of wine, but they drank rice wine. However, the ancients after the Yuan Dynasty were not very able to drink, because they drank the equivalent of the current liquor, and they could not be generalized.

There are many factors that people want to be happy, among which eating enough food and drinking enough is a major premise. They eat rice, noodles, meat and vegetables, and drink all kinds of drinks and fine wines. As the saying goes, no wine is not a feast, and the role of fine wines is naturally incomparable to ordinary drinks. Today, Golden Rabbit will talk about the history of wine and ancient fine wines.

The ancients liked to weave all kinds of inventions into a story first, and then attached it to a real historical figure. In our traditional culture, the inventor of wine was pushed to Yidi and Du Kang, Yidi was a figure in Dayu era, and Du Kang was said to be the king of Xia Dynasty, Shao Kang.

Historically, Du Kang was more famous than Yi Di. According to the records of the ancients, Du Kang invented wine by accident: once, Du Kang put the leftovers in an empty mulberry, which may have been forgotten for a long time. The leftovers naturally fermented, emitting a fragrant smell and a liquid. Du Kang took it and drank it, which was very delicious. Inspired by this, he invented wine.

In fact, wine should be a product of nature.

The appearance of wine is earlier than that of human beings, and it is possible to form wine by natural fermentation of fallen wild fruits.

Humans have also collected this naturally formed fruit wine in the process of fishing, hunting and picking. In primitive society, people regarded wine as divine water, which can only be enjoyed by wizards during sacrifices. At that time, people thought that people were possessed by gods when they were drunk.

Besides humans, there are all kinds of apes who have discovered wine.

Grapes, peaches and other fruits with rich flavor, sweet and sour taste and high water content are mainly suitable for wine-making, and the frost on the surface of grapes also contains wild yeast. Once the fruit breaks, it is easy to ferment and produce alcohol. Therefore, natural wine-making is relatively simple.

Therefore, in the records of historical books, there are many examples of monkey wine or monkey wine found in caves. The main reason is that apes collect a large number of wild fruits and hoard them in caves. After a long time, wild fruits naturally ferment into wine, and apes also find the magic of wine from licking and make fruit wine intentionally or unintentionally.

From fruit brewing to grain brewing, there has been a long period of exploration, mainly because the difficulty of grain brewing is much higher than that of fruit brewing, and it is necessary to hydrolyze millet, rice and other grains into sugar before fermentation. In the storage and management of grain, people gradually found that the germinated and moldy grain soaked in water would give off a smell of wine, so the wise ancients smelled the secret of brewing.

Let's talk about ancient wine.

Here, Golden Rabbit mainly talks about the Tang Dynasty.

Because there are the most poets in Datang, and there are few poets in Datang who don't drink. There are three kinds of wines in the Tang Dynasty: rice wine, mixed wine and wine.

Among them, rice wine is the most drunk. Things are high and low, and the wine brewed from different grains is no exception, because the quality of wine is naturally different because of the different brewing techniques and processes.

There was no aseptic technology in the Tang Dynasty, so the entry of microorganisms was inevitable in the brewing process. As a result, the wines at that time basically turned green, and most of the "green fermented grains" in ancient poems came from this. Bai Juyi had a poem saying: "Advise you to taste green fermented grains and teach people to pick up red calyx."

Wine made of the same grain is also called differently.

There are many impurities in the resulting wine. If these impurities are not filtered out, it is called "turbid wine". Although the appearance is miserable, it is better than the cheap price, and ordinary people or poor poets can afford it. For example, there is such a poem in Du Fu's Ascending the Mountain: ill fortune has laid a bitter frost on my temples, heart-ache and weariness are a thick dust in my wine.

There are impurities, and naturally there are those without impurities.

Because of technical reasons, the filtration of wine at that time was quite complicated, so it was necessary to use special wine filtering tools to extract it from the jar, and even more exquisite, it was necessary to filter it again with a towel of kudzu. This kind of wine was called "sake". For example, in Li Bai's it is hard to go, there is a poem that says: pure wine costs, for the golden cup, ten thousand coppers a flagon, jade plate is precious and ashamed.

If the wine is newly brewed, it is called new fermented grains and spring fermented grains; Those that have been brewing for a long time are called old fermented grains.

In addition to green fermented grains, rice wine at that time also had yellow and red colors, mainly because the water quality and koji were more advanced, so the color of wine produced by fermentation was naturally different.

Huangwu liquor belongs to high-end products; If it is close to red amber wine, it is the best wine.

Generally speaking, there are two main types of drinking in ancient times, fruit wine and grain-brewed wine. The former is typically wine, and the latter is represented by rice wine. Besides, there is a kind of mixed wine. The so-called mixed wine is to add many strange things to the wine, which can make the wine have a different flavor. Most of them are flowers and trees, such as sweet-scented osmanthus, green plums and bamboo leaves.

Before the Yuan Dynasty, all the wines were fermented wines, the degree of which was not higher than 20 degrees at most, and many of them were rice wine below 10 degrees. After fermentation, there were hundreds of poems about Li Baidou's wine (ten liters). For example, the eighteen bowls of wine that Wu Song drank over Jingyanggang may also be white wine with a degree of about ten degrees, that is, unsterilized low-alcohol wine, also called fermented wine, which has many names in modern times, such as distiller's grains, rice wine and sweet wine.

China's wine originated from the natural fermentation of grains, so basically before the Yuan Dynasty, China's rice wine mainly consisted of naturally fermented rice wine, yellow wine, supplemented by fruit wine and miscellaneous wine, and only after the Yuan Dynasty did the distilled wine gradually appear.

Fermented wine, the principle of this kind of wine-making is to steam the rice, let it cool, mix it with distiller's yeast for fermentation, and when it is fermented to a certain extent, the rice will become distiller's grains. After being filtered with a wine sieve, it will be sealed in the jar for some time, and the finished wine will be finished when the jar is opened.

The degree of rice wine brewed in this way is much lower than that of distilled liquor, similar to low-alcohol rice wine and yellow rice wine. The alcohol degree is very low, many of which are only about seven or eight degrees, and the high degree is more than ten degrees. Therefore, in ancient novels or costume dramas, we usually see bold people wandering around the rivers and lakes, stopping at wine shops, and drinking a few cups almost without eating vegetables, just because drinking water wine with low degree can quench thirst.

The wines that the ancients drank in China were basically unsterilized low-alcohol liquor and yellow rice wine.

The wine that the ancients drank was mainly yellow wine, which is familiar to everyone, such as Nverhong, Zhuangyuanhong and Jiannanchun. These are all yellow wine, which is more than ten degrees, slightly higher than beer. And the bowls used by the ancients for drinking were not the white porcelain bowls we imagined. The ancients used a light for drinking. It was smaller than a bowl, shallower than a bowl and larger than a saucer, and it looked like a funnel. The reason why we use a lamp is because in ancient times, we used jars to hold wine, and the jar mouth was large, so it was difficult to pour wine into the lamp.

In the sixteenth chapter of Water Margin, "Yang Zhi escorted the gold and silver bear, and Wu used his wits to get the birth outline", Yang Zhi and others were stunned by the wine mixed with juice and dregs, and the original novel used "white wine". Many people don't understand it, and it is unreasonable to drink white wine to quench their thirst on a hot day. This is actually understanding "white wine" as a modern shochu.

Modern liquor, also known as shochu, appeared in the Tang and Song Dynasties, and only spread in the Ming and Qing Dynasties. It was first used to purify rotten yellow rice wine. Distilled and purified liquor has a higher degree of alcohol, and later it is derived from the white wine that appears in the world.

"Water Margin" 23 times "Chai Jin in Henghai County stayed at home, Jingyanggang Wusong killed the tiger", and the restaurant in Jingyanggang sold shochu, so a flag was hung in front of the door for "three bowls can't pass the gang". The average guest gets drunk after eating three bowls. Three bowls are probably equivalent to five or six ounces of liquor now, which shows that the ancient people drank almost as much as the modern people. Wu Song was used to drinking more than ten degrees of yellow rice wine, so he didn't pay attention to "three bowls don't pass the hillock". But when drinking the first bowl, I couldn't help but admire "this wine is full of strength" and "good wine". The bartender gave in to Wu Song's indecision, broke the practice of "three bowls" and sold Wu Song a bowl of wine for fifteen nights in one breath. I never thought that this wine had great stamina, and by mistake, it inadvertently became a hero who fought tigers for thousands of years.

Thousands of years of cultural accumulation in China gave birth to splendid wine culture and countless "wine-drinking events". If you know a little about the basic knowledge of ancient liquor, you won't be so confused when you read ancient vernacular novels, and you can often find loopholes when you watch ancient costume TV dramas.

By the way, any alcoholic beverage is not good for your health. Drunk driving is not only illegal, but also the accident insurance company will not pay for it. Insurance companies will not pay for major diseases caused by long-term alcoholism. Therefore, if you can drink wine without drinking it, try to drink less or not.

What kind of wine did ancient people drink? I think the ancients drank fermented wine and shochu the most (the degree was very low, at most it was more than ten degrees). Why do you say that?

First of all, a person-Du Kang: It is said that when Du Kang was the Yellow Emperor, he was responsible for managing grain. At that time, with the development of farming, the grain harvest was bumper every year. There was too much food to eat, so I poured all the food into the dry trunk. After a while, Du Kang came to the Woods to check the grain. He was surprised to find that some wild boar, goats and rabbits were lying in front of the dead tree where the grain was stored, motionless as if they were dead. It turns out that these animals lie down after licking the water. But what kind of water is this? Du Kang leaned over and smelled it, only to feel a faint fragrance coming on his face. He couldn't help but taste a few mouthfuls of this strong perfume and feel refreshed. Later, Du Kang took the Luzhou-flavor water home and invited everyone to taste it. Everyone took a bite and I took a bite, saying it was delicious. In this way, wine gradually spread among the people, and Du Kang was also honored as "Dionysus". At this time, the wine is actually fermented.

According to records, until the Song Dynasty, there was no distilled liquor, only fermented liquor, and the alcohol degree was very low, many of them were only about seven or eight degrees, and the high degree was more than ten degrees. Later, there was shochu, also known as boiled wine (but not modern white wine), and its degree was not high. In this way, it is not difficult for us to understand the "Hundred Poems of Li Bai's Fighting for Wine". Imagine that if Li Bai drinks modern liquor, then ten liters is a bucket, that is, six kilograms, and the gods dare not drink it like this. There is also a record in The Water Margin that Wu Song had drunk fifteen bowls of wine before going to Jingyanggang, weighing about six kilograms, so it can't be the liquor now. In ancient novels or costume dramas, we usually see bold people wandering around the rivers and lakes, stopping at wine shops, and having a few drinks almost without eating vegetables, just because drinking water wine with a low degree can quench their thirst.

Rice wine. For example, the famous Du Kang (only Du Kang) is rice wine, and the degree of these wines is relatively low.

Ancient wine, like red wine now, is not very strong. Like the Three Kingdoms period, it is called Huangtang, Du Kang.