Yes, the development of wine and Chinese culture basically proceeds simultaneously. Literary men and politicians cannot live without wine.

Cao Cao said that Du Kang could relieve his worries. Therefore, in the Wei and Jin Dynasties when scholars were in seclusion, the Seven Sages in the Bamboo Grove often gathered together to drink wine. They drank to their heart's content, felt the way of nature with their hearts, and discovered the beauty of the mountains and rivers. Their free and easy lifestyle became the object of admiration. The elegance of the meandering water cup is actually the connection point for composing poetry. Where the cup stops, one can drink and compose poetry, being in nature and enjoying the wine. Regardless of their reasons, these people leaned between the mountains and rivers and used wine as a medium to complete the integration between "I" and the nature of the mountains and rivers, laying the foundation for the Chinese landscape view. It is precisely when you see mountains as mountains and water as water that you can achieve the state of "picking chrysanthemums under the eastern fence and leisurely seeing the southern mountains".

The drunkard's intention is not in wine, but in the mountains and rivers. Liuyi layman has a profound meaning, saying that those who really know how to drink since ancient times should have a mind like the scholars of the Wei and Jin Dynasties, who are free-spirited, open-minded, and forthright. Wine can help sexual intercourse, but the fun of wine often does not lie in the wine. A small drink is just right. A spoonful of it will make you feel more drunk. Drinking must be done among pavilions in the mountains and forests. In ancient times, there were customs of drinking in the mountains, drinking in water, drinking in the suburbs, and drinking in the wild. Against the backdrop of mountains and rivers, drinking and composing poems is more elegant and interesting;

Wang Wei bid farewell to his friends and "advised "You have a glass of wine, and there are no friends from Yangguan in the west." At this time, the scenery of hometown and foreign land are all in the glass of wine. The scenery is different, the quality of the wine is different, and the people who treat wine are even different. Zhang Hu came to visit Du Mu, and the two of them carried Climbing Qishan with Wine: "The wild geese first fly in the autumn shadow of the river, and they bring the green teapot with the guests." Drinking in the mountains expresses their mood, and the effect of wine is fermented in the mountains and forests. They sigh together about how many hundreds of years there are in life, and they reflect on it through wine. The beautiful scenery on this good day, I really feel in my heart that I shouldn’t let it go.

Wine is the best medium of communication, and it is integrated with the mountains and rivers. People in it suddenly feel that the sky and the earth are very different. Is there anything about the true nature of things that cannot be understood? Wine, landscape and philosophy are in a state of mutual integration, and the foundation of Chinese culture comes from philosophical thinking. Just as a poet can put Lao and Zhuang's thoughts into wine, he can gain insight into the origin of things and people. Get along with the relationship between things.

The invention and utilization of wine was originally used for worshiping ghosts and gods. The "鬯" found in the oracles is vanilla wine, brewed from black millet rice and tulip grass. It is fragrant and specially used for worshiping ancestors. In addition, there is "Li", a kind of sweet wine, and "Jiuli" is an old wine with high alcohol content. But in terms of human diet, the invention and creation of wine is very great. It is the first artificially produced food that is different from the natural flavor. It was produced probably in the early Xia Dynasty or earlier.

"Shiben" said: "Yi Di began to make wine mash, which changed into five flavors and became Shaokang." Yi Di was a minister of Yu the Day and a chef who was good at cooking. He fermented rice with mulberry leaves to make wine. , dedicated to Yu. So in fact, it is unlikely that he invented wine alone. The production process of wine mentioned by Jiang Tong of Jin Dynasty in "Wine Book" should be more credible: "The rise of wine originated from the emperor, or Yunyi Di, and one day from Dukang. If there is food, there will be no food, and the task will be empty." Mulberry. It accumulates flavor and accumulates fragrance for a long time. This is why people are inspired by the wine flavor produced by the long-term fermentation of leftover porridge. Discover how to make wine. This is rice wine. Similarly, it is very possible to make wine from flowers, plants and fruits. Lu Zhafan's "Odd Records of Western Guangdong" has the following record about the wine made from fruit flowers and trees: "In the deep mountains of Pingle and other prefectures (in Guangxi), there are many apes and monkeys who are good at picking flowers and making wine. The woodcutter who enters the mountain and finds his nest will The amount of wine is as large as several stones, and the aroma is extraordinary. "

Wine utensils and wine-making jars and filter jars were found in the Dawenkou site in the New Period, which indicates that there were six to seven thousand people. Liquor had been manufactured for many years, but it was only in the Xia Dynasty that large-scale production took place. The Jialiu Jue from the Erlitou Cultural Site is the earliest bronze wine vessel discovered in China.

In the Shang Dynasty, agricultural production was developed, and wine making and drinking became more popular. Just think of the words "wine pond meat forest". The Shang Dynasty knew how to use distiller's yeast to brew wine. In "Shang Shu Shuo Ming", King Wu Ding of the Shang Dynasty compared his ministers to "Qu Zhen", which is Qu. Ministers are the intermediaries between the monarch and his ministers, and Jiuqu means the intermediary between food and wine. Underground excavations also revealed that 18 kilograms of yeast were found in the Shang Dynasty winery ruins in Gaocheng, Hebei.

Therefore, from the summer solstice to the Tang and Song dynasties, what we drank for a long time was wine made by cooking fruits and grains, adding koji to ferment them, and then pressing them. This is why rice wine is regarded as the true "national wine" of China.

At present, the oldest physical wine in China is the imperial wine of the Han Dynasty unearthed in Xi'an. According to expert research, it is also grain wine and is still fragrant and drinkable.

The biggest breakthrough in the later distilled wine process was the purification of alcohol. With thousands of years of historical development, the wine-making industry has evolved into many famous wine categories with local characteristics, different regions and different ethnic groups, and the evolution of distinctive wine cultures.

GSN

When friends come from afar, it is not enough to express hospitality without wine; it is not enough to enjoy the joy and comfort without wine during the good night and festival; it is not enough to enjoy the joy and comfort without wine when friends and relatives are saying goodbye. I am sad about separation; I am proud of the spring breeze, and without wine it is not enough to express my pride. China's wine culture is a social culture that is subtle and widely used. Wine has become an indispensable adhesive, catalyst and spiritual substance for people to express their emotions, release their ideals, enhance friendship, negotiate business and adjust their lives.

In ancient Chinese history, there are many theories about the origin of wine. The most well-known is Dukang’s theory of brewing wine. Du Kang put the leftover rice in a tree hole in the mulberry garden. After the leftover rice fermented, it gave off the aroma of wine, so the method of making wine was born. According to archaeological discoveries, as early as the Peigang Culture (6000-5000 BC) period, ancient wine vessels were among the unearthed cultural relics. It can be inferred that the origin of grain brewing in China was at least 7,000 years ago. In the ancient Chinese writing "Yin Ruins Oracle Bone Inscriptions", the word "wine" appears very frequently. It is worth mentioning that during the Western Zhou Dynasty, China had the earliest document with legal significance on drinking, the "Jiu Gao", which was included in the "Four Books" and "Five Classics" of Confucianism, which played a significant role in the formation and development of wine culture. Very profound impact.

The geography, history, and culture of different parts of the world are very different, and the wines brewed in different places are naturally different. Different fragrances, different tastes, especially different cultures. Wine is the carrier of culture. When we talk about whiskey, we will naturally think of the rich flavor of Scotland; when we talk about vodka, the bold enthusiasm of the Russians will definitely emerge in front of our eyes. Chinese liquor has a profound five-thousand-year culture behind it. What we drink is not just a glass of fine wine, but also a beautiful thoughtfulness and mood.

The history of winemaking in China has a long history. It first started in the Shang and Zhou Dynasties and has a history of more than 3,000 years. Zhu Yizhong's "Jiu Jing" states that in the early years of the Xia Dynasty, an official named Yi Di made wine with rice wrapped in mulberry leaves and presented it to Dayu. After the meal, Dayu felt the taste was sweet and sighed: "Future generations will definitely have wine for drinking. The country will be subjugated." So he ordered a ban on making wine, but the method of making wine was still secretly spread in the palace. According to the "Shuowen Jiezi" record: "In ancient times, Shaokang first wrote 蓓緼, 秫水, Shaokang, and Du Kang." Since ancient times, literati and scholars loved drinking, so they gave wine many elegant names, such as " "Golden paste", "Wan liquid", "Qiongsu", etc., some of them directly enter the poem. Wine became an important part of the literati's art of life. "Li Bai's Hundred Poems on Drinking Wine" shows that wine has become a part of literati culture here.

Wine culture refers to the general term for the material culture and spiritual culture produced during the production, sales, and consumption of wine. Wine culture includes wine production methods, tasting methods, functions, history and other wine cultural phenomena. It has both the material characteristics of the wine itself and the spiritual connotation formed by wine tasting. It is a specific cultural form formed in the process of wine making and drinking activities. Wine culture has a long history in China. Many literati have written works on the appreciation and appreciation of fine wines, leaving behind stories about wine fighting, poetry, painting, health preservation, banquets, farewell parties and other Dionysian stories. As a special cultural carrier, wine occupies a unique position in human communication. Wine culture has penetrated into all areas of human society and life, and has a huge impact on humanistic life, literature and art, medical and health, industrial and agricultural production, and political and economic aspects.

Wine history:

From 359 BC to 338 BC, Shang Yang’s reform imposed heavy taxes to suppress business, and the price of wine was ten times the cost;

221 BC to 206 BC In the "Qin Law" of 1988, it was forbidden to make wine from Sichuan's surplus grain and sell it for profit;

In 138 BC, Zhang Qian went to the Western Regions as an envoy to bring back grapes and introduced winemakers, and wine began to appear in China;

< p> In 98 BC, Emperor Wu of the Han Dynasty adopted the advice of the financial planner Sang Hongyang, established the "Jiu Que" lawsuit, and implemented the liquor monopoly system, which lasted for 17 years;

The Han Dynasty began in 81 BC In the sixth year of the Yuan Dynasty, officials sold wine for four yuan per liter, which is the earliest record of the price of wine; 533-544, Jia Sixie wrote 92 articles in "Qi Min Yao Shu", of which 6-9 were devoted to music making. , wine making, the earliest wine making technology in the world;

In 1656, a man named Shu in Luzhou opened the "Shu Juyuan" wine shop. It is said that the wine cellar used is still in use today, so the wine is named "Luzhou Laojiao" "Special Qu";

In 1842, the old Haofang in Quanxing, Chengdu, Sichuan was established to produce Quanxing Daqu Liquor; in 1860, Jiangxi native Hua Lianhui founded Yushaofang in Maotai Town to produce Maotai Liquor. It was named "Huamao";

In 1879, people from Renhuai County founded Rongtaihe Shaomao in Maotai Town to produce Maotai liquor, which was named "Wangmao";

In 1892, Changyu The wine company was founded, and China began to use "grenade-style" glass bottles to package wine, and Changyu Grape Winery Company began to package it in the style of foreign wine; during the Guangxu period, Yu Dunpei compiled four volumes of "Jiu Ling Cong Chao", which included 322 types of wine orders, which was the first collection of wine orders before the end of the Qing Dynasty. The master;

In 1900, Russian technicians established the first beer workshop in Harbin - Ulublevsky Brewery;

In 1903, the predecessor of Tsingtao Beer - Yingde Beer The brewing company was founded, with excellent wine quality and a high reputation at home and abroad;

In 1904, the Harbin East Three Provinces Brewery was established. It was the earliest beer production enterprise established by China's national bourgeoisie themselves;

< p> In 1914, Harbin Wuzhou Brewery was established, which was the second brewery established by China;

In 1915, Moutai won the gold medal at the Panama International Commodity Competition;

In 1916, Fenjiu liquor won the first-class gold medal at the Panama International Commodity Competition;

Shanxi Winery was established on October 10, 1921. Its original purpose was to revitalize the national industry and produce wine to replace Imported products;

In 1929, the Nanjing government promulgated the "Interim Regulations on Foreign Liquor Taxes", which stipulated that foreign liquor sold domestically would be subject to an ad valorem tax of 30%;

In 1934, Song Ziwen led the The Wuyang Brewery, which was founded by raising funds, used the Czech-style mash kettle, a new equipment at the time;

In January 1945, the Shanxi-Hebei-Shandong-Henan Border Region Government announced the "Regulations on Brewing" and the "Decision on Unified Brewing" and "The Liquor Making Industry is Completely Operated Directly by the Government" and other orders;

In August 1946, the National Government promulgated the "Domestic Tobacco and Liquor Tax Regulations";

In 1947, Maotai liquor was launched in Hong Kong The trial sale was immediately sold out, and since then Moutai began to enter the international market;

In April 1949, the North China State Administration of Taxation and the North China Liquor Monopoly Corporation held the first Liquor Industry Management Conference in North China in Beijing and decided to Liquor sales will be implemented as a monopoly and private operations will be stopped. The general policy of the liquor industry is to combine "unified operation" with "decentralized management";

On January 1, 1950, the North China State Administration of Taxation was changed to the Central Taxation Bureau of the Ministry of Finance. General Administration;

On December 6, 1950, the Ministry of Finance, State Administration of Taxation and North China Liquor Monopoly Corporation decided to amend the taxation administration of public and temporarily private liquor in North China. Beer, rice wine, foreign wine, imitation foreign wine, modified wine, fruit wine, etc. are all taxed on an ad valorem basis;

In May 1951, the Central Ministry of Finance issued the "Interim Regulations on Monopoly Business", which stipulated that the monopoly products were There are two types of paper for alcoholic beverages and cigarettes;

The first national wine evaluation meeting was held in Beijing in 1952;

On February 10, 1953, the Ministry of Finance, State Administration of Taxation and China Monopoly Agency The company’s wine tax and exclusive profit margin are set at 11%, and 10% for other alcoholic beverages.

In 1954, Tsingtao Beer became China’s first beer brand.

One entered the international market;

In 1954, Tsingtao Beer officially began exporting;

In 1955, Beijing held the first sugar and wine fair;

In 1958, China established its first Changyu Brewery University;

In 1959, China's beer production reached 107,700 tons, which was the first time that the output of my country's beer industry exceeded 100,000 tons;

In 1962, the national beer production reached 107,700 tons. Mr. Zhou Henggang, a well-known liquor expert, praised Pingba liquor as "the elite of the wine country, the divine product in central Guizhou, and the wonder of Pingba".

In November 1963, the Second National Wine Appraisal Fair was held in Beijing;

In 1964, the Food and Drinks Fair was the first to be held in Shanghai;

In 1964, Heilongjiang Province The Light Industry Research Institute first analyzed the turbid substances in the tail of wine, which were ethyl palmitate and ethyl linoleate.

In the long history of the Chinese nation, many things have been at the forefront of the world, and wine is the same, with its own glorious chapter. There have always been different opinions about the origin of wine. However, people generally agree that apes and monkeys make wine,

Yidi makes wine

In the long history of the Chinese nation, Chinese culture shines with dazzling light, and wine is one of them. Has its own glorious chapter.

The origin of wine

There are two legends about the origin of wine. One is that Yidi made wine. "Lu's Spring and Autumn Annals" says: "Yi Di makes wine." "Warring States Policy" says: "In the past, the emperor's daughter ordered Yi Di to make wine and it was beautiful. When he came to Yu, Yu drank it and enjoyed it. In the future, there will be people who drink wine and drink it." When the country is destroyed, it is necessary to abandon Yi Di and stop drinking wine."

The other one is Du Kang who makes wine. The theory that Du Kang made wine became popular mainly because Cao Cao's Yuefu poem "Dan Ge Xing" mentioned "How to understand excellence, only Du Kang".

Initial period

From 4000 to 2000 BC, people regarded it as a drink with magical powers. "Warring States Policy" says:

Development period

From the 21st century BC to 206 BC, wine was still limited to the upper class of society, and people already knew how to use the tillers.

Maturity period

From the Qin Dynasty to the Northern Song Dynasty, wine began to be widely spread among scholar-bureaucrats, literati, and the people, and the development of wine culture entered a golden age.

Improvement period

From the Northern Song Dynasty to the Late Qing Dynasty, traditional liquor appeared. Drinking and brewing began to become popular among the people and became customs.

A period of change

Since 1840, wine, whiskey, vodka, rum and other alcoholic beverages have begun to gain a foothold in our country. Western wine-making technology and our country’s traditional wine-making technology have competed to shine. , the variety and quantity of wine are constantly increasing.

Through archaeological excavations, wine has been found in bronze vessels from the Shang Dynasty three to four thousand years ago. Through the excavation of my country's original cultural sites, we can know more clearly that whether it is the early Yangshao Culture, or the subsequent Longshan Culture and Lianggu Culture periods, pottery for serving wine has been discovered, and some are very exquisite. At the same time, A wine vat used for brewing was also unearthed. This shows that wine existed in our country long before the eras of Yi Di and Du Kang. The legendary ancestors of wine making, Yidi or Du Kang, may have further improved the wine-making process on the basis of their predecessors in the late Shang Dynasty, increasing the alcohol content of the wine and making it more luscious and intense, thus making the original Brewing has gradually evolved into a conscious and purposeful brewing activity for humans, and it has become a conscious production behavior.

Shuanggou

Reproduction History:

1. Wine in ancient China originated from fermented grain wine and developed into the final form, which is rice wine.

2. Fruit fermented wine (wine) is an imported product from the Western Regions. According to historical records, Emperor Taizong of the Tang Dynasty introduced the technology after he pacified Gaochang (now in Xinjiang) and became popular.

3. Distilled liquor is a distillation process based on fermented liquor, extracting alcohol components and other aromatic substances (grain distilled liquor with Chinese koji fermentation characteristics is today’s liquor, and fruit distilled liquor has other Liquor products, such as wine distilled into brandy), this technology was introduced from abroad in the Yuan Dynasty according to historical records.

In the long history of the Chinese nation, many things have been at the forefront of the world, and wine is the same, with its own glorious chapter. There have always been different opinions about the origin of wine.

However, people generally agree that there are three types of wine making: Ape wine making, Yidi wine making, and Dukang wine making.

Shuanggou is known as the source of Chinese wine and is located in Shuanggou Town, a thousand-year-old town surrounded by the Huaihe River and Hongze Lake.

The hominin fossil unearthed in Xiacaowan near Shuanggou in 1977 was named the Drunken Man fossil after research by experts from the Institute of Paleontology, Chinese Academy of Sciences. Scientists infer that the hominid who lived in the subtropical primeval forest in the Shuanggou area more than 10 million years ago became drunk after swallowing naturally fermented wild fruit liquid and became a fossil tens of millions of years later. This conclusion has been included in the Encyclopedia of Modern China. In order to fully explore the ancient connotation of Shuanggou as the source of Chinese wine, in 2001, archaeological experts from the Chinese Academy of Sciences conducted a more detailed scientific investigation of the Shuanggou area for the second time. The results It was found that as early as more than 10 million years ago, there were ancient biological groups thriving in the Shuanggou area.

According to this, three famous scholars, You Yuzhu, Xu Qinqi and Ji Hongxiang, researchers at the Institute of Vertebrate Paleontology and Paleoanthropology, Chinese Academy of Sciences, jointly wrote "Shuanggou Drunken Ape" and published it at home and abroad. The unique geographical environment has created a long history of Shuanggou wine making. According to "Sihong Hezhi", Shuanggou wine industry was founded in 1732 (the tenth year of Yongzheng reign in the Qing Dynasty) and has a history of nearly 300 years.

Chinese wine has a long history of more than 5,000 years. In the long process of development, a unique style has been formed. This is characterized by compound fermentation and semi-solid fermentation using koji, which grows mold as the main microorganism, as a saccharification starter. This became typical of the Eastern brewing industry. Chinese wine is mainly brewed from grain raw materials. There is also a small amount of fruit wine; since modern times, beer has developed rapidly in China, and its annual output currently ranks second in the world. According to the latest national standards of the People's Republic of China, my country's beverage alcohol can be divided into three categories: fermented alcoholic beverages, distilled spirits and integrated alcoholic beverages. Fermented wine is further subdivided into five categories: Beer, Wines, Fruit wine, Chinese rice wine and other fermented wines; Distilled wine is subdivided into Chinese Spirits and other distilled wines. Such as brandy, whiskey, Odek, Rum).