Chapter 16 The third section is a family of rice wine with more than 6,000 years

Europe is the hometown of wine, and China is the hometown of rice wine.Our ancestors knew how to make wine as early as the middle Neolithic age. In 1983, a group of pottery wine vessels, including five small cups, four large cups and a gourd bottle, were unearthed from the site of the Yangshao era in Yangjia Village, Majia Town, Meixian County, Shaanxi Province. This is the earliest unearthed one in my country so far. Group of wine vessels, about 6,000 years ago.There are too many wine vessels unearthed from the Longshan cultural site and the late Dawenkou cultural site belonging to the late Neolithic age.The appearance of a complete set of wine vessels shows that wine has become a daily drink, and it is only possible with the ability to produce wine in a targeted manner.By the Xia, Shang, and Zhou dynasties, the yeast koji (Daqu) for brewing baijiu and the rhizopus koji (Xiaoqu) for making sweet wine had been mastered.These two kinds of distiller's yeast have been used among the people until now.In the 1970s, at the ruins of the early and mid-Shang Dynasty in Gaocheng, Hebei, the ruins of the brewing workshop and the remains of yeast were unearthed. In the 1980s, a sealed bronze you were unearthed in the tombs of the Shang Dynasty in Bozhang Township, Luoshan, Xinyang, Henan Province. Fragrant wine was still preserved in the you. The ancient wine was sampled and tested by the Henan Provincial Institute of Food Industry Science. It was found that every 100 milliliters of wine contained 8.239 milligrams of ethyl formate and had a fruity smell.Although this ancient wine has undergone a series of chemical changes such as hydrolysis, alcoholysis, and ammoniation for more than 3,000 years, its composition can still be detected today, indicating that this is a rich and fragrant wine, which is the ""

There are many books or monographs on wine making in China. The famous ones are "Making Divine Comedy and Wine" in "Qi Min Yao Shu" by Jia Sixie of the Northern Wei Dynasty, "Wine Classic·Wine Making Method" by Su Shi in Song Dynasty and "Beishan Wine Classic" by Zhu Yizhong ", Li Bao's "Continuing Beishan Wine Classic", "On Song Wine Workshop" in Ma Duanlin's "Tongkao" in Yuan Dynasty, Li Shizhen in Ming Dynasty, "Brewing Class" in Gao Lian's "Zunsheng Eight Notes", Song Yingxing "Jiu Mu" in "Tiangong Kaiwu" and so on.

There are thousands of famous wines in Chinese history, and many winemaking bases have wine cellars that have been used across the centuries. The famous Luzhou wine cellar has been in use for more than 400 years since the Wanli period of the Ming Dynasty. It is still full of fragrance and has become famous far and wide. The cellar famous wine base.Chinese rice wine has a variety of aroma types, such as strong aroma, light aroma, sauce aroma, soy aroma, meat aroma, and rice aroma.There are also hundreds of famous wines with fragrance across the centuries in modern times. Among them, Kweichow Moutai, Sichuan Wuliangye and Huzhou Daqu, Shanxi Fenjiu and Zhuyeqing, Shaanxi Xifeng, Henan Dukang, Jiangsu Yanghe Daqu, Beijing Lianhuabai, etc. are well-known both at home and abroad. Jiangxi sunken pot, Guangdong meat ice roast and pearl red, etc., too numerous to mention.