Many drinkers should be surprised. They have seen pale yellow wine, red wine, transparent wine, and really have never seen green wine. How is this green wine brewed? Why can't you see it now?
More than 2,000 years ago, people in the Zhou Dynasty were able to classify wine into many kinds according to the shape of the wine body, the color of the wine liquid, the brewing time and the purpose of the wine. In the Book of Rites, there is such a passage when explaining wine tasting: "The wine is clear and white". It means that wine at that time can be divided into two categories, one is "clear" wine and the other is "white" wine. Sake is a kind of wine with long brewing time and clear liquid, which is generally green; Wine refers to turbid wine, commonly known as turbid wine in Han Dynasty. It is generally milky white, also called liquor (remember: ancient liquor and modern liquor are not a kind of liquor).
At present, the earliest wine we can find is Chinese wine, which is from the Zhou Dynasty and the Warring States Period. It was green more than 2300 years ago. 1974 A flat copper pot and a round copper pot were found in the east and west storerooms of Zhongshan King's Tomb in Hebei Province, respectively, and the mouth of the pot was sealed with a copper cover. There are 6.7 kilograms of wine in the flat pot, which is light emerald green; There are 3 Jin of wine in the round pot, which is dark green.
The reason why the wine brewed by the ancients is green is that the brewing technology is immature and the purity of koji cannot be guaranteed, which leads to the mixing of other microorganisms that affect the color of wine during koji making and brewing, which leads to the green color of wine. You can't drink green wine now.