During the Spring and Autumn Period, Zhongshan was famous for its good brewing. After the wine is brewed, it is immediately poured into the poppy, soaked in the stems and leaves of nine kinds of flowers, and stored for more than 10 years before drinking. Archaeologists dug up two pots of wine in the tomb of Sun Yat-sen Mausoleum in Pingshan County during the Warring States Period. A pot is placed in a round bronze pavilion, which contains about 70% wine and weighs about 6 kilograms. The other pot is only half full of wine and weighs about 4 kilograms. Two pots of wine are clear and transparent, green and tender. When unsealed, the fragrance overflowed. 1979 was exhibited at the Palace Museum in Beijing.
Cao Cao has two famous poems: "Make a song about wine, the geometry of life." "How to solve the problem, only Du Kang." Cao Cao is not only a master of drinking, but also familiar with wine-making technology. He once presented a set of "Nine Brewing Methods" to Emperor Xian of Han Dynasty, which was similar to the modern continuous feeding method: in the fermented grains, raw materials were continuously put in, saccharified with Rhizopus, and the sugar in the fermented grains was supplemented, so that the yeast was always fermented at a suitable sugar degree, and the brewed wine was mellow and delicious, refreshing and intoxicating.
During the Song, Yuan, Ming and Qing Dynasties, the brewing industry continued to develop, and its varieties included yellow wine, wine, jujube wine, Shenzi wine, chrysanthemum wine, lotus wine, osmanthus wine, Wujiapi wine, Gong Yan royal wine and so on. According to the song "Hailing Collection", "Strictly make wine in the ice room in the summer and make it taste. Jurchen makes moose and makes wine. Goose powder is the most expensive thing to serve. It is stored with wooden stakes, colored with ink, and placed on the table with raw onions and garlic. " On the Double Ninth Festival in Ming Dynasty, the emperor and imperial secretary climbed the Long Live Mountain and looked far away. "From the very beginning, all the officials in the palace took chrysanthemum as a tonic, ate rabbits and drank chrysanthemum wine" (Notes on Jin Ao's Refusal to Eat), and the fashion of drinking chrysanthemum wine on the Double Ninth Festival began in the Western Han Dynasty. "Miscellanies of Xijing" contains the brewing method of chrysanthemum wine: "Chrysanthemum is suitable, the stems and leaves are collected and brewed together, and it will be drunk when it is ripe on September 9 next year. So it is called chrysanthemum wine. " Li Shizhen wrote in "Compendium of Materia Medica" that he often drinks chrysanthemum wine: "It can make people's color not old, their hair not white, their bodies strong and handsome, and they can bear hardships and stand hard work." The main raw material of high-grade liquor is sorghum, followed by corn, rice and barley. Solid-state fermentation was adopted, and a certain amount of rice husk, sorghum husk and chaff were added as loosening agents. After cooking and cooling, the raw materials and loosening agent are mixed with yeast or yeast for saccharification, fermented in cellar or vat, and then mixed with the raw materials and loosening agent for distillation. Distill wine and cook new materials. Discard a part of distiller's grains, then blend, ferment, distill and cook again, and so on. Distilled liquor is aged in wine cellar and mixed before bottling. Liquor flavor types can be divided into five types: faint scent, strong scent, maotai scent, rice scent and compound scent.
The production of wine includes grape pressing, controlled fermentation, cellar management, aging and blending. Grapes and juice in the late stage of stem removal are crushed and put into vats for fermentation. Under the action of yeast, the sugar in grapes is converted into carbon dioxide and alcohol, and the fermentation period is several days to several months. According to different techniques, red, white, pink or rose wine can be brewed. From the perspective of wine-making technology, since the Qin and Han Dynasties, China's koji-making wine-making technology has been further developed. Daqu takes grain and beans as raw materials and serves as a carrier for cultivating microorganisms. A large number of molds and yeasts were cultivated on it, which also played the role of alcoholization and saccharification. Yeast is an important fermenting microorganism, which can decompose carbohydrates and produce alcohol and carbon dioxide. There are many kinds of distiller's yeast, and different kinds of distiller's yeast can achieve different liquor yield, which makes the finished wine have different flavors. "Qu is the bone of wine", and making and selecting Qu is an important part of wine-making technology. Many wines are used to being named by qu names, such as Daqu liquor and Xiaoqu liquor. Daqu is named after its finished product looks like a big brick. Daqu takes wheat, barley and peas as the main raw materials, and is rich in microorganisms, enzymes secreted by microorganisms in the process of reproduction, and metabolites formed by microorganisms decomposing Daqu raw materials, such as amino acids. The blank of the ditty is very small, with different shapes and sizes. It is mainly made of rice, wheat, rice bran and other raw materials, supplemented by Chinese herbal medicines. When Xiaoqu is made, the natural selection of cultured strains provides good conditions for the propagation of effective strains in raw material treatment and medicinal materials. After inoculation with distiller's yeast, effective strains proliferated. Both Daqu and Xiaoqu have the dual functions of saccharification and fermentation in wine making.
The discussion on koji-making and wine-making in Qi Yaomin's Book by Jia Sixie in the Northern Wei Dynasty is a summary of the technology and experience of koji-making and wine-making at that time. The book records 12 different koji and more than 20 brewing methods, puts forward the concepts of koji and "five-color suit", and recognizes the correlation between them. "Five-color coat" refers to the mixture of mycelium and conidia of mold in distiller's yeast, which is black, white, yellow and green. Zhu Yizhong's "Beishan Wine Classic" in the Southern Song Dynasty is a monograph on koji-making and wine-making, which describes the development and perfection of wine-making technology at that time. The discovery and application of monascus is a great development of koji-making and wine-making in Song Dynasty. The strain of monascus is Monascus, which is a mold with high temperature resistance, strong saccharification ability and strong alcohol fermentation ability. In the Ming Dynasty, Li Shizhen's Compendium of Materia Medica and Song's Tiangong recorded the preparation and application of monascus. After monascus was used in wine making, the variety of wine was greatly increased. Red rice wine brewed in Fujian, Zhejiang and Taiwan Province provinces; The black koji made by Monascus and Aspergillus Niger and the wine brewed by yellow koji are different in flavor. At that time, there were more than 70 kinds of wine recorded in Compendium of Materia Medica.
China ancient wine-making technology has reached a high level. "Beishan Wine Classic" said: "The most important thing in wine-making is pulp, and it is impossible to make wine without acid pulp." It shows that brewing is to make sour pulp first, protect yeast and adjust fermentation. This is consistent with the theory that the acidity of fermentation broth is an important factor affecting yeast alcohol fermentation and that the acidity must be controlled in wine fermentation. The "three pulps and four waters" and "winter pulp and winter water" used in Shaoxing wine brewing are the methods of controlling and adjusting acidity for many times in the "Nine Brewing Method", which shows that the methods of lactic acid bacteria used in modern alcohol production to produce acid, adjust acidity and inhibit the growth of miscellaneous bacteria have been mastered by working people in China as early as 1700 years ago. After the Song Dynasty, the working people in China invented the heating sterilization method, which was another great achievement in the history of Chinese wine making and opened up a broad prospect for the production of wine, fruit wine and other liquors in the future. "Beishan Wine Classic" records: "Add wax San Qian and five bamboo leaves to each jar, and the water will boil, and the jar will be filled with heat." The principle and method of heating sterilization to preserve liquor are basically the same as the pasteurization method commonly used in liquor making.