China has a long history of brewing wine. "Shuowen Jiezi" says: "In ancient times, Yi Di made wine mash. Yu tasted it and found it delicious, so he sparse Yi Di. Du Kang made rice wine." Counting from the time of Yu, there have been more than 5,000 or 6,000 wines in China. years of history, keeping pace with the development of Chinese civilization. There are many records about wine in ancient Chinese books. From "The Book of Songs" to "A Dream of Red Mansions", almost all literary and historical works of more than 3,000 years are inseparable from wine. Legend has it that the fall of Xia Jie and Shang Zhou were caused by greed for wine. The earliest existing wine in my country was unearthed from a Shang Dynasty tomb. Archaeologists in Xinyang, Henan Province discovered ancient wine in the Tianchao Shang Dynasty tomb in Mangzhang Township, Luoshan. It was packed in a melodious bronze yōu and was well sealed. Through a series of chemical changes such as dehydration, the strong aroma of ancient wine has not evaporated, which is a miracle that is still difficult to explain.

In the Spring and Autumn Period of Zhongshan State, the wine that was good at brewing symptomatic wine was very famous at that time. After the wine is brewed, it is immediately poured into large poppies, 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 fine wine from a tomb of King Zhongshan during the Warring States Period in Pingshan County. One pot was filled with a round bronze bowl. The pot contained about 70% of the wine and weighed about 6 kilograms. The other pot only contained half of the wine. Weighs about 4kg. The two bottles of wine are clear and transparent, delicate green, and the fragrance overflows when they are unsealed. It was exhibited at the Palace Museum in Beijing in 1979.

Cao Cao has two famous poems: "Singing to wine, how many years there are in life." "How can only Du Kang relieve worries." Cao Cao is not only a master of drinking, but also proficient in wine-making technology. He once presented a set of "Nine Brewing Methods" to Emperor Xian of the Han Dynasty. It is generally similar to the modern continuous feeding method of brewing: that is, raw materials are continuously added to the fermented grains, and the sugar in the fermented grains is supplemented by Rhizopus saccharification. This allows the yeast to ferment at the appropriate sugar content, and the wine produced is mellow and delicious, refreshing and intoxicating.

During the Song, Yuan, Ming and Qing dynasties, the winemaking industry continued to develop. Its varieties include rice wine, grape wine, jujube wine, mango wine, chrysanthemum wine, Lianhua wine, osmanthus wine, Wujiapi wine, Gongyan imperial wine and many other kinds. According to the "Hailing Collection" written by Zhou Lin of the Song Dynasty: "In the month of Yan's heatstroke, he made wine in the ice cellar and made a list of it, so that he could taste it. The Jurchens often brewed elk for wine. The rich food was made of wild goose powder, which was stored in wooden hoops. The color is ink, with green onions and garlic on top. "During the Ming Dynasty, during the Double Ninth Festival, the emperor and the palace officials would climb up to the Long Live Mountain to take in the distant views. "The palace officials would all take supplements with chrysanthemums and eat spring rabbits. ", chrysanthemum wine" ("Jin Ao's Notes on Retiring Food"). The custom of drinking chrysanthemum wine on the Double Ninth Festival began in the Western Han Dynasty. "Xijing Miscellaneous Notes" contains the brewing method of chrysanthemum wine: "When the chrysanthemums are in bloom, the stems and leaves are picked, and mixed with millet rice to brew it. It will be drunk when it matures on September 9 of the next year. Therefore, it is called chrysanthemum wine." For Chang Drinking chrysanthemum liquor, Li Shizhen wrote in "Compendium of Materia Medica": "It can make the color of people not old, the hair not white, light body and hard work, and prolong life." The main raw material of high-end liquor is sorghum, followed by corn, rice, and barley. . Solid-state fermentation is used, and a certain amount of rice husk, sorghum peel, rice bran, etc. are added as loosening agents. After the raw materials and loosening agent are cooked and cooled, the koji or yeast used for saccharification is mixed in, and fermented in a cellar or vat. After fermentation, the raw materials and loosening agent are added and distilled. It distills wine and cooks new ingredients. Part of the lees is thrown away and is then blended, fermented, distilled and steamed, and the cycle repeats. The distilled wine is aged in the cellar and blended before bottling. Liquor is divided into five types in terms of aroma: light aroma, strong aroma, sauce aroma, rice aroma and complex aroma.

Wine production includes grape crushing, controlled fermentation, cellar management, aging and blending. The grapes and juice in the late stage of crushing and destemming are put into large wine barrels for fermentation. Through the action of yeast, the sugar in the grapes is converted into carbon dioxide and alcohol. The fermentation period lasts from several days to several months. Depending on the process, red, white, rosé or rose wine can be produced. From the perspective of wine-making technology, since the Qin and Han dynasties, the technology of making koji and wine has been further developed in our country. Koji uses grains and beans as raw materials and serves as a carrier for cultivating microorganisms. A large number of molds and yeasts are cultured on them to use koji to make wine and simultaneously perform the functions of alcoholization and saccharification. Yeast is an important fermentation microorganism that can decompose carbohydrates. Produce alcohol and carbon dioxide, etc. There are many types of koji, and using different koji types for brewing can achieve different wine production rates and make the finished wines have their own flavors. "Quji is the bone of wine", making and selecting koji is an important part of the wine-making process. Many wines are commonly named with song names, such as Daqu wine, Xiaoqu wine, etc.

Daqu is named because its finished product is shaped like a big brick. Daqu uses wheat, barley, peas, etc. as the main raw materials. It is rich in microorganisms and various enzymes secreted by microorganisms during the reproduction process, as well as microbial decomposition of koji raw materials. The metabolites formed, such as amino acids, etc. The koji is very small and comes in different shapes and sizes. It is mainly made of rice, wheat, rice bran, etc., with Chinese medicinal materials as auxiliary materials. The strains used in making Xiaoqu are naturally selected and cultured. The processing of raw materials and the use of medicinal materials provide good conditions for the reproduction of effective strains. After inoculation, the effective strains multiplied in large quantities. Daqu and Xiaoqu both have the dual functions of saccharification and fermentation when making wine.

The discussion on koji making and wine making in "The Essentials of Qi Min" written by Jia Sixie of the Northern Wei Dynasty is a summary of the koji making and wine making technology and experience at that time. The book records 12 different kinds of koji and more than 20 kinds of wine making methods, puts forward the concepts of koji and "five-color clothes", and recognizes the correlation between the two. "Five-color clothing" refers to the mixture of mycelium and conidia of mold in distiller's yeast, which appears in black, white, yellow, green and other colors. "Beishan Wine Classic" written by Zhu Yizhong of the Southern Song Dynasty is a monograph on koji making and wine making, which records the development and improvement of the wine making technology at that time. The discovery and application of red yeast rice was a major development in koji-making and wine-making in the Song Dynasty. The strain of Monascus is Monascus, which is a mold that is resistant to high temperatures, has strong saccharification ability, and has alcohol fermentation ability. By the Ming Dynasty, Li Shizhen's "Compendium of Materia Medica" and Song Yingxing's "Tiangong Kaiwu" both had records of the preparation and application of red yeast rice. After red yeast rice was used to make wine, the variety of wines has greatly increased. Red yeast rice wine brewed in Fujian, Zhejiang, Taiwan and other places; wines brewed from Wuyi Xianqu and Huangyi Monascus, both produced by Monascus and Aspergillus niger, have different flavors. At that time, there were more than 70 types of wine recorded in the "Compendium of Materia Medica" alone.

The brewing technology in ancient my country has reached a very high level. "Beishan Wine Classic" says: "The most important thing in making wine is the slurry. If the slurry is not sour, you can't make wine." It means that when making wine, the physalis must be prepared first to protect the yeast and regulate fermentation. This is consistent with the theory in modern brewing technology that the acidity of fermentation broth is an important factor affecting yeast alcohol fermentation and that acidity must be controlled during brewing fermentation. The "three sap and four water" and "winter sap and winter water" used in Shaoxing wine brewing are the inheritance and development of the "nine brewing method" of using multiple feedings to control and adjust the acidity. This shows that the methods used in modern alcohol production The working people of our country have mastered the methods of lactic acid bacteria producing acid, regulating acidity and inhibiting the growth of miscellaneous bacteria as early as more than 1,700 years ago. After the Song Dynasty, the working people of our country invented the heating sterilization method. This was another major achievement in the history of winemaking in our country, and opened up broad prospects for the future production of wine, fruit wine and other wines. "Beishan Wine Classic" records: "Add three qian of wax and five bamboo leaves to each jar, boil it in water, and heat the mouth of the jar." This principle and method of preserving wine by heating and sterilization is similar to that in winemaking. The commonly used pasteurization methods are basically the same.