A series of great inventions have strongly promoted the process of world civilization and made great contributions to mankind. /kloc-before 0/8th century, the level of science and technology in China, including
Including wine-making technology, is still in the leading position in the world. As Joseph Needham, a contemporary historian of natural science, pointed out: "Especially before the fifteenth century." Today is thriving.
Fermentation industry and enzyme preparation industry are both developed on the basis of ancient brewing technology in China.
The purpose of studying the history of China ancient wine-making technology today is to understand the ancient technological achievements and development process, and to further establish the historical materialism, so as to better inherit and carry forward this book.
The precious heritage of the motherland. At the same time, the lessons from the past will further inspire our patriotic enthusiasm and the belief of rejuvenating China, and better carry forward the spirit of self-reliance, hard work and hard work.
Revolutionary spirit, striving to catch up with the advanced world level and realize the four modernizations.
First, the origin of wine
1. The origin of wine
The origin of wine is recorded in different ancient books in China. One says it originated from the Yellow Emperor in Xuanyuan, and the other says it originated from the Yellow Emperor in Shiyu. From the perspective of modern science, the origin of wine has experienced a process of self-development.
However, the process of wine transition to artificial brewing.
We know that all sugar-containing substances, such as fruits, honey, animal milk, etc., are easily influenced by fermenting microorganisms in nature to produce wine. Therefore, many people think that
The most primitive wine should be naturally fermented from sugary fruits. This is not uncommon in the notes of the ancients. The famous ape wine is one of the natural wines.
2. The first generation of artificial drinks and wine
The development process of human society is to enter the nomadic society first and then the agricultural society. The earliest invention of artificial beverage wine was milk brewed from animal milk in nomadic times.
Wine. Because animal milk contains lactose, it can naturally ferment to produce ethanol. This kind of milk wine was called fermented cheese in ancient times (Zhou Li and Li Yun). In other words, the first generation of artificial drinks
Wine, without adding any saccharifying starter, is naturally formed. Today, young people in Inner Mongolia, Tibet, Qinghai and other places still keep this habit of making wine with animal milk. This is about the distance.
It happened between 7000 and1100,000 years ago.
3. The second generation artificial beverage wine (fermented wine)
The second generation of artificial beverage wine in China is made by adding saccharifying starter, also known as artificial fermented wine (used for non-distilled wine), also known as fermented wine. Added saccharifying starter,
This is known as tillering. This is a major feature of our country, which is divided into two stages: natural tillering brewing and artificial tillering brewing.
(1) Natural Tillering Brewing (First Stage)
Making wine with natural tillers is the first stage of the second generation artificial beverage wine. Appeared before and after the emergence of agriculture. Our ancestors collected starch seeds from wild plants because they realized that they could satisfy their hunger.
Store for use in winter. It is true that after the emergence of agricultural society, more food was stored. Because the preservation conditions were primitive, extensive and bad at that time, the grain was damp during storage.
Buds and moldy food are common, and leftover cooked food will also be moldy. These germinated and moldy grains form natural tillers, which will naturally ferment to produce wine when they meet water. for
This will inevitably inspire people to simulate. Therefore, we can understand and master the production method of qu tiller and use it in wine making. In other words, the tillers at this stage are not separated from each other, but mixed together.
Huainanzi proposed that wine-making began in Reddy. "That is to say, wine originated from the beginning of agriculture.
(2) Taking Qu as wine and tillers as food (the second stage)
With the development of social productive forces and the progress of brewing technology. In the middle and late stage of farming, qu tillers are divided into qu, tiller (grain bud) and Huang Yiqu (saccharified qu, sauce qu and fermented soybean qu).
Therefore, human beings call "wine" brewed with tillers "wine" and "wine" brewed with flexors. In other words, in the second stage of the development of the second generation of artificial beverage wine, the separation of qu and tiller was realized.
It was popular in Xia, Shang and Zhou Dynasties, and was gradually replaced by liquor brewed with Qu after Qin Dynasty. As for the specific time of Kyberg's separation, it may be in the Shang and Zhou Dynasties of class society.
Why is the tillering method eliminated? As pointed out in the late Ming and Song Dynasties? "Since ancient times, wine has been made, and the tiller has made food. Later generations hated thin taste and lost it, so they also adopted the method of combining tillering.
Wu "("Tiangong "). According to the principle of fermentation, tillers (grain buds) are fermented unilaterally, and only play a saccharifying role in the fermentation process; Therefore, the content of ethanol in fermented grains is very low. Instead, use a flexion system.
Wine is a compound fermentation of saccharification and alcoholization, also called bilateral fermentation; So wine has a high alcohol content. From the point of view of production technology, distiller's yeast method is better than tillering method.
Farming is much more advanced, and the method of tillering should be eliminated.
China is one of the cradles of beer.
Beer is brewed from malt. The time when China used tillers (grain buds) to make wine and the time when Babylonia used malt to make wine all appeared in the Neolithic Age. Is there a connection between the two,
It is no longer available. To be sure, the Babylonians kept the method of making beer because they didn't invent the method of brewing high-quality grain wine. And China, as mentioned above, invented Qu,
The method of tillering has been eliminated.
5. The era of cereal wine.
What we usually call the origin of wine refers to the emergence of grain wine, that is, the emergence of fermented wine. The emergence of the second generation of artificial beverage wine should be in Yangshao culture period, about 7000 years ago.
A few years. Because at this time, human society has entered a primitive society dominated by farming, which has been confirmed by a large number of drinking and brewing vessels unearthed underground.
Second, the development of koji and fermented wine (second-generation wine)
Daqu is a good way to preserve microorganisms by solid culture. Under dry conditions, microorganisms are in a dormant state, and their activity can easily remain unchanged. The principle of this method has always been
Continue to this day.
Qu's invention is a great contribution of the ancient working people in China. /kloc-was introduced to the west in the 0/9th century, which not only changed the malt grain used in the west since ancient times, but also added yeast to ferment it into wine.
This method also laid the foundation for the alcohol industry. More importantly, Qu has brought far-reaching influence on modern fermentation industry and enzyme preparation industry.
According to the excavation of Yin Ruins, the winemaking place with vats was found, and its scale was considerable, so it can be judged that the winemaking technology has made great progress. Historians record that "it is wine to drink."
Also, there are more than 3000 people who are in the same boat and drink. Although exaggerated, it does reflect the scale of the brewing industry.
After the establishment of the Western Zhou Dynasty in BC 1 1 century, with the development of social productive forces, the brewing industry has also made great progress. Not only have specialized agencies been established, but full-time officials have also been appointed.
Managing the production of wine and formulating the technological operation of wine-making promoted the development of wine-making technology.
In the Qin and Han Dynasties, brewing technology was further developed and improved. First, the raw materials are studied and graded. Secondly, the types of Qu increased rapidly, only when there were dialects in the early Han Dynasty.
Nearly 10 species were recorded. At first, people used Sanqu. As for the time when Daqu appeared, it is generally believed that Daqu was before Qin and Han Dynasties and Xiaoqu was earlier, before the Warring States Period.
The brewing method of the Western Han Dynasty is: "coarse rice has two hooves, curved one hoof, and wine has six hooves. Its formula is close to today's yellow rice wine.
In the 5th century A.D., Jia Sixie of the Northern Wei Dynasty systematically summarized and recorded all kinds of koji-making methods, wine-making operations and technological procedures in Qi Yao Min Shu.
Fan. These technologies soon spread to North Korea, Nishui, zhina and Nanyang. Yamamatsu Temple, one of the three Japanese wine temples, was founded by a China sommelier named Qin in 70 1 year.
It's built.
Later, a great number of koji-making and wine-making techniques, such as waxing or coloring in jars, were systematically summarized and recorded in the Wine Spectrum by Dou Ge in the Northern Song Dynasty and the Wine Classic by Zhu Yizhong.
New wine must be sterilized, and cooking wine should use rosin and yellow wax as defoamers; Press the pressure plate for pressing wine, and the jar should be filled with wine; The raw materials for koji-making are not steamed or boiled, but raw materials, and the last old koji is wrapped outside the new koji.
(similar to species) and so on, all indicate the progress and development of brewing technology.
Another great progress in the Northern Song Dynasty was the discovery and application of monascus. Li Shizhen in Ming Dynasty and Ying Xing in Song Dynasty have detailed records in Compendium of Materia Medica. As mentioned above.
Wine is not distilled wine, but all fermented wine, also called brewed wine, which belongs to the category of yellow rice wine today, so I won't go into details.
Third, the third generation of artificial beverage wine-the emergence of distilled wine (Tang Dynasty)
Distilled liquor is now called white wine, also called shochu. This is our ancestors in order to improve the alcohol content, increase the alcohol content, on the basis of long-term brewing practice, using the boiling point of alcohol and water is not.
The method of steaming and baking wine. The appearance of distilled liquor is an epoch-making progress in the history of wine making, and it is the third generation liquor in China. For such an extremely important question, both Chinese and foreign scholars want to.
Get to know it. It's still under exploration. Most western scholars believe that China is the first country in the world to invent distillation technology and distilled liquor. Because of distillation technology and ancient alchemy in China
Technology is closely related, once the distillation method is mastered, it will be applied to the distillation of wine. As far as distillation technology is concerned, China should have mastered it before the 2nd century AD at the latest. that
Yao, when should China distilled liquor appear?
In the past, influenced by Li Shizhen's "Shaojiu is not an ancient method, but was originally created in the Yuan Dynasty" (Compendium of Materia Medica), many comrades mistakenly thought that it started here. In turn, it is accompanied by "soju from the west"
Say ",or" foreign ". On this issue, Li Shizhen can't justify himself. He wrote in the bar after this: "Like shochu, it is extremely poisonous. ..... burns.
Those who take dozens of kilograms of grapes are brewed with Daqu, squeezed, steamed, and dripped from utensils, which are red and lovely. The ancients made it in the western regions, and it was only in the Tang Dynasty that Gaochang broke the law. "Tang dynasty broke gaochang Zhenguan 14.
(AD 640), one Tang and one yuan, a difference of six or seven hundred years. To this end, it is recommended to describe it in detail.
A large number of historical documents and unearthed cultural relics deny that "distilled liquor began in Yuan Dynasty". According to Qu Ben Cao written by Tian in the Northern Song Dynasty, a wine should be repeated two or three times.
Distilled wine. It is so strong that you will get drunk if you drink a little. It shows that China has already understood the production method of distilled liquor at this time. 1 163, Wu CuO's notes about Fontaine in the Southern Song Dynasty also recorded many kinds.
A complete still. At the same time, the application of distiller in daily life is also recorded in Volume 5 of Zhang Shinan's Travels. 1975 A set unearthed in Shenlong County, Chengde, Hebei Province
The age of Jin Dynasty bronze-burned hip flask shall not exceed 1 16 1 year at the latest. The Xixia wine-making and distillation murals in Dunhuang murals can also prove that distillation appeared in China before the tenth century, that is, before the Northern Song Dynasty.
Wine has been accepted by most scholars.
As mentioned above, in 640 AD, Tang Taizong made distilled liquor in Xinjiang. Therefore, "it was only when the Tang Dynasty broke Gao Chang that it got its way", which indicated that there was already shochu in the Tang Dynasty. namely
It is said that distilled liquor has existed in China since the 7th century.
On this issue, Mr. Fang, an academician of China Academy of Sciences, pointed out in the article "The Origin and Development of Self-brewed Liquor in Qubei" that distilled liquor may appear in the Tang Dynasty. This judgment is not only related to
The above-mentioned "Tang Dynasty broke Gaochang, and gained its method" is a proof, and a large number of Tang Dynasty documents also illustrate this point. Bai Juyi (772 ~ 846), a great poet in the Tang Dynasty, said in a poem: "Newly ripened Celosia litchi.
Color, shochu opens amber fragrance first. "Tao Yong (805 ~? There is also a famous saying, "I haven't wanted to go to Chang 'an since I went to Chengdu to make wine." Li Zhao's Supplement to National History also recorded that Jian Nan burned spring.
Wait a minute. The above comes from the name of distilled liquor. From the perspective of distillation technology, Chen Zangqi's Notes on Materia Medica contained "true (steaming) gas and water" and "riding gas" during the Kaiyuan period of Tang Dynasty (7 13 ~ 755).
Take the record. In addition, among the Sui and Tang cultural relics unearthed in recent years, there are also small wine glasses with only 15 ~ 20 ml. If there were no shochu, such a small wine glass would not be made.
All these fully show that distilled liquor not only appeared in the Tang Dynasty, but also became more popular. As Professor Zhu Baoyong recently pointed out: "There may be shochu in the southwest, so Tao Yong drinks it."
Even Chang 'an doesn't want to chase after shochu in Chengdu. "(Foreign Trade No.4 198 1).
This judgment is also correct. According to the discovered documents, the fifteenth volume of Southwest Yi People's Records, The Bole Tusi in the Tenth Palace, is a travel note of the Yi people in Guizhou.
When discussing this matter at the end of Sui Dynasty and the beginning of Tang Dynasty, he said, "Pure rice wine is like dew." This is a record of a simple distillation process. The record of "Southwest Branch One" is different from that of Emperor Taizong.
Gao Changshi's records of "taking dew with utensils", "notes on materia medica" and "taking dew with good wine by steaming" in Eating in Yuan Dynasty just echo each other. Therefore, distillation appeared in the Tang Dynasty.
There is no doubt about it.