Archaeological data show that the appearance of wine can be traced back to before the middle of Neolithic Age, which is proved by the high-handle pottery wine glasses and wine filter jars unearthed at Dawenkou site and the small-mouth round-shouldered urn, pointed-bottomed bottle and thin-necked pot unearthed at Yangshao site.
With the further development of brewing technology in Xia Dynasty, two masters appeared, one was Yidi, who made sweet wine, and the other was Shao Kang, the seventh monarch, who invented Qi wine. According to archaeological excavations, among the pottery buried in Erlitou site, wine vessels account for the largest proportion, followed by cooking utensils and eating utensils, which shows the status and role of wine in the life of Xia people.
The brewing industry in Shang Dynasty was so developed that in the middle and late period of Shang Dynasty, the first drinking climax in China was set off, and the bronze ritual vessels presented a combination of heavy wine. 1973, a Shang brewing workshop and wine vessels were discovered in Taixi village site in Gaocheng, Hebei Province, while a well-sealed bronze vessel containing ancient wine was unearthed in the late Shang Dynasty tomb in Tianhu, Luoshan, Henan Province.
Judging from the varieties of wine in Zhou and Qin Dynasties, Zhou Li wine administration mentioned wine, including four drinks, five gases and three wines; There are also wine, wine, dike and clear drink in the Book of Rites.
During the Warring States period, the wine wind in Chu became hotter and hotter with the witchcraft. During the Warring States Period, the famous "Zhongshan Qing Village" unearthed two pots at 1974 Zhongshan King's Tomb in Pingshan County, Hebei Province. According to experts' testing, it contains 13 components such as ethanol, fat and sugar, which is about 2200 years ago. It is also one of the oldest wines found in the world today.
The Han, Wei, Southern and Northern Dynasties is an important stage in the development of China wine industry. During this period, the wine-making industry developed rapidly, with four main signs: first, qu replaced tillers; Second, the brewing process has been greatly improved, and the degree of wine has been greatly improved; Third, a large number of wine names have appeared, and the variety of wine has increased rapidly. At the same time, the material functions of wine are greatly enriched. In addition to daily drinking, its medicinal value and health preservation value have also been clearly recognized. For example, Wang Mangzhao in Hanshu Shihuoji said: "Wine and Baiyao are good for the good." It embodies this profound understanding of the Han people.
In the Tang and Song Dynasties, the wine-making industry was constantly innovated and improved on the basis of predecessors, and there was a great breakthrough in the theory and technology of koji-making and wine-making technology, and the Beishan Wine Classic appeared, which was the most valuable wine-making work after Qi Yaomin's Book. 1975 to 65438+February, a set of Jin dynasty brass distillers commonly known as "Jiu Shao pot" was unearthed in Tumenzi Township, Qinglong County, Hebei Province, and there were also wine-making distillation maps in the Xixia period in Dunhuang murals, reflecting that the technology of distilling wine had been mastered in the Song Dynasty.
The popularity of shochu is a great contribution of Yuanjiu. The 25th edition of Compendium of Materia Medica says: "Jiu Shao is not an ancient law, and its law was founded in nine years." However, more and more wine history experts believe that shochu began in the Song Dynasty and became popular in the Yuan Dynasty.
The liquor-making industry in Ming and Qing Dynasties has greatly surpassed the previous generation in terms of high koji-making technology, fine wine-making technology, large scale, many categories and comprehensive and systematic theoretical summary. During the Ming and Qing Dynasties, China's wine-making formed two major systems, namely, southern wine and northern wine, each with its own characteristics, and famous wines came forth in large numbers. Jiu Nan is a wine with southern flavor, especially in Jiangsu, Zhejiang and Anhui dynasties. During the Ming and Qing Dynasties, Shaoxing wine was the main wine system in Jiu Nan, and Beijing, Hebei, Shanxi, Shandong, Henan and Shaanxi were the best northern wines. Although there was rice wine in Ming and Qing Dynasties, Jiu Shao was the most popular. With the economic and cultural exchanges between the East and the West, foreign wines, especially western wines, also entered China in large quantities during this period, such as wine and beer, which had a great impact on the development of modern wine industry in China.
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