China is the hometown of wine, the birthplace of wine culture and one of the earliest countries in the world. Brewing has a long history in China. In the history of thousands of years of civilization development in China, the development of wine and culture basically went hand in hand.
According to relevant data, the earliest wine on earth should be naturally fermented by wild fruits. Therefore, we can think that the emergence of wine is not an invention of human beings, but a creation of nature. Generally speaking, with wine, you can have wine vessels. Therefore, the premise of artificial brewing should start with the manufacture of pottery, otherwise it can't be brewed. Archaeology has proved that special wine vessels have appeared in Neolithic pottery products unearthed in modern times. This shows that our ancestors had a relationship with wine very early, and at that time, China's wine-making technology had begun to prevail. After Xia and Shang Dynasties, there were more and more drinking utensils. In Yangshao cultural site, there are both pottery pots and pottery cups. Among the unearthed Shang and Yin cultural relics, bronze wine vessels occupy a considerable proportion, indicating that the drinking atmosphere at that time was really prosperous. Moreover, we can infer from the records of Zhou Wang's "Taking wine as a pool, hanging meat as a forest" and "Drinking at night" in Historical Records Yin Benji, and the poems of "Rice is obtained in October, spring wine is for this" and "Spring wine is for this, one eyebrow lives long" in the Book of Songs that artificial brewing began about 6,000 years ago.
Wine is a big drink created by people of all ethnic groups in the long-term historical development process. The oldest physical wine in the world is the wine unearthed in Zamaria, Iran, which is still mellow more than 3,000 years ago. The oldest physical wine in China is the imperial wine of Han Dynasty unearthed in Xi 'an. According to experts' research, it is grain wine (also certified as yellow rice wine by experts). As a yellow rice wine worker, I am very excited and lucky! ) It's delicious, delicious, amazing! In China's Oracle Bone Inscriptions, the word "wine" and words related to wine such as "Yi", "Zun" and "You" appeared very early. It can prove that wine has existed for a long time. As for the records in literature and history, there are countless more. For example, in China's first book of poetry, The Book of Songs, there is a poem about "Drunk with wine, full with virtue" (elegance means drunkenness). In Zhouyi, Zhou Li, Book of Rites, Zuo Zhuan and other ancient books, there are many records about ancient drinking customs, such as "drinking can support the elderly", which shows that wine has many uses. It is indispensable in life customs.
History of China's Brewing
China has a long history of wine-making, with a variety of famous wines, which enjoys a high reputation at home and abroad. Legend has it that the man who invented wine is called Du Kang. When he was a long-term worker, he once accidentally put sorghum rice into a hole in a tree. After a long time, it is fermented into wine. So it was named "wine" at the beginning, and then the word "wine" came into being. Increase the historical allusions of "wine". When wine was produced is now impossible to verify.
Yellow rice wine is one of the oldest wines in the world. About 3000 years ago, during the Shang and Zhou Dynasties, China people created the compound fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. About 1000 years ago in the Song Dynasty, China people invented the distillation method, and since then, liquor has become the main liquor for China people to drink. Liquor permeates the whole history of Chinese civilization for 5,000 years, and plays an important role in China people's life from the aspects of literary and artistic creation, culture and entertainment, diet and cooking, health care and health preservation, etc.
The best China wine.
Legendary ancestors of brewing: Du Kang and Yidi.
China has the most national wines: yellow rice wine and white wine.
The first wines that humans learned to brew: fruit wine and milk wine.
The earliest malt liquor in China: whole grains.
The earliest complete set of brewing apparatus unearthed at present: Dawenkou culture period in Shandong Province.
The oldest existing wine: 1980 wine unearthed from tombs in the late Shang Dynasty in Henan (about 3000 years ago) is now in the Palace Museum.
The earliest discovery so far: bronze wares of the Eastern Han Dynasty (now in Shanghai Museum).
The earliest monopoly of wine was implemented in the third year of Emperor Wu of the Han Dynasty (98 BC).
The earliest record of wine price: In the sixth year of Han Dynasty (8 1 BC), officials sold wine at a price of four yuan per liter.
The earliest written record of wine: Oracle Bone Inscriptions in Shang Dynasty.
The earliest record of wine: Sima Qian's Historical Records Biography of Dawan.
The earliest record of malt production method was Qi Yaomin's Book by Jia Sixie in the Northern Wei Dynasty.
The earliest record of medicinal liquor production technology: the silk book "Healthy Prescription" unearthed at Mawangdui in the Western Han Dynasty.
The earliest advertisement for selling wine records that Han Feizi's "Han Feizi" at the end of the Warring States period "Song people drank alcohol and held a high banner".
The earliest mechanized winery in China: Yantai Changyu Grape Brewing Company.
The earliest brewery in China was built in 1900: Harbin.
The First Fully Mechanized Yellow Winery in China: Wuxi Yellow Winery.
At present, the most expensive wine in China: Moutai.
At present, the largest output of beverage wine: beer.
Records of Malt Making Method in Qi Yao Min Shu by Jia Sixie in Northern Wei Dynasty
The earliest person who suggested that brewing began with farming: Huainanzi by Liu An in the Han Dynasty, "The beauty of Qing Ang began with Reggie".
The first person to put forward that wine is the product of natural fermentation: Jiang Tongjiu ointment in Jin Dynasty.
The earliest complete set of brewing apparatus unearthed at present: Dawenkou culture period in Shandong Province.
The earliest unearthed image reflecting the whole process of brewing:> portrait stone
The earliest brewing regulation: Zhou Dynasty, see Book of Rites and Monthly Order.
The highest academic monograph on brewing yellow rice wine in ancient times: Beishan Jiujing by Zhu Jun in Northern Song Dynasty.
The earliest recorded heating sterilization technology: Beishan Jiujing in Northern Song Dynasty.
The Book with the Most Ancient Wine Names: Zhang Nengchen's Song Dynasty Wine List
The most famous wine encyclopedia in ancient times: Dou Ping's wine catalogue in Song Dynasty.
The earliest prohibition of alcohol: the "wine" of the Zhou Dynasty.
The earliest monopoly of wine was implemented in the third year of Emperor Wu of the Han Dynasty (98 BC).
The earliest record of wine price: In the sixth year of Han Dynasty (8 1 BC), officials sold wine at a price of four yuan per liter.
The earliest advertisement for selling wine records: Han Feizi's Drinking in Song Dynasty at the end of the Warring States Period: "Drinking in Song Dynasty was very high", with the logo: wine flag.
Chemical knowledge of wine
Wine is a mixture of many chemical components, alcohol is its main component, in addition, there are water and many chemicals. These chemicals can be divided into acids, esters, aldehydes, alcohols and other types. The ingredients that determine the quality of wine are often low in content, but there are many kinds. The proportion of these ingredients is very important.
Both drinks and wine contain alcohol. The scientific name of alcohol is ethanol, the molecular formula is CH3-CH2-OH, and the molecular weight is 46.
Chemical reaction formula for converting sugar into ethanol:
C6H 12O6 → 2CH3CH2OH + 2CO2
The absorption of wine by human body.
Alcohol can be directly absorbed by the stomach without going through the digestive system. After the wine enters the stomach, it enters the blood vessels. After drinking for a few minutes, it quickly spreads to the whole body. Wine is first brought from blood to the liver, filtered by the liver, then reaches the heart, then to the lungs, then from the lungs back to the heart, then through the aorta to the veins, and then to the brain and higher nerve centers. Alcohol has the greatest influence on the brain and nerve center.
The human body itself can also synthesize a small amount of alcohol, and normal people's blood contains 0.003% alcohol. The lethal dose of alcohol concentration in blood is 0.7%.
Degree of three kinds of wine
The degree of wine indicates the volume percentage of alcohol in wine, which is usually expressed by the volume ratio at 20℃. For example, a 50-degree wine means that 100 ml of wine contains 50 ml (20℃) of alcohol.
Alcohol content can also be expressed by weight ratio, and weight ratio and volume ratio can be converted to each other.
In western countries, proof is often used to express alcohol content, and it is stipulated that 200 proof is wine with alcohol content of 100%. For example, wine with alcohol content 100 proof is 50%.
Sidu beer
The degree of beer does not refer to the content of ethanol, but the concentration of wort, which is the raw material for beer production. Taking beer with 12 degree as an example, the concentration of the extract before wort fermentation is 12% (weight ratio). The extract in wort is a mixture of various components, mainly maltose.
The alcohol in beer is converted from maltose, so the alcohol content is lower than 12 degrees. For example, the alcohol content of ordinary light beer is 3.3-3.8%. The alcohol content of dark beer is 4-5%.
Five kinds of dry wine and sweet wine
Wine and yellow rice wine are often divided into dry wine and sweet wine. In the brewing industry, "dry" means that the sugar content in wine is low, and most of the sugar is converted into alcohol. There is also a "semi-dry wine" with a higher sugar content than "dry" wine. Sweetness means that the sugar content in wine is high, and not all the sugar in wine is converted into alcohol. There are also semi-sweet wines.
Tips for not getting drunk when drinking.
1, don't drink alcohol on an empty stomach, because alcohol on an empty stomach absorbs quickly and people get drunk easily; The best preventive method is to eat edible food, such as fat, hooves and so on. Or drink milk before drinking, and protect the stomach by using the indigestible characteristics of fat in food to prevent alcohol from permeating the stomach wall. This is the main trick of not getting drunk. Because it can prolong the absorption time of ethanol in the body.
2. Don't drink with carbonated drinks such as cola and soda. The ingredients in this kind of drinks can accelerate the absorption of alcohol by the human body.
As for drinking hot soup after drinking, especially fish soup stewed with shredded ginger, it has a special hangover effect.
Because alcohol is harmful to the liver, you should eat more green leafy vegetables when drinking, in which antioxidants and vitamins can protect the liver. You can also eat some soy products, of which lecithin has the function of protecting the liver.
It's best not to drink strong tea after getting drunk, but to drink light tea. Tea polyphenols in tea have a certain protective effect on the liver, but theophylline in strong tea can make blood vessels contract, raise blood pressure and aggravate headaches. If someone drinks too much involuntarily, they can eat some fruit or drink some juice afterwards, because the acidic components in fruit and juice can neutralize alcohol. Many people often don't eat after drinking, which is more harmful. They should eat some digestible food, such as a bowl of noodles.
6, should be slow rather than fast. Alcohol can enter the blood five minutes after drinking, and the alcohol concentration in the blood can reach the peak at 30~ 120 minutes. If you drink fast, the concentration of ethanol in your blood will increase rapidly and you will get drunk soon. If you drink it slowly, your body can have enough time warp ethanol, and the amount of ethanol produced is less, so it is not easy to get drunk.
7. Combination of food and drink. What is the hardest thing to get drunk when drinking? It is best to eat pork liver. This is not only because of its rich nutrition, but also because pig liver can improve the detoxification ability of human body to ethanol. People who drink regularly will lose vitamin B in their bodies, and pig liver is the most abundant food of vitamin B, so it is an ideal match to eat boiled pig liver or fried pig liver.
8. Fruit dessert. Eating dessert and fruit immediately after drinking can prevent getting drunk. As the saying goes, "If you eat sweet persimmons after drinking, the smell of wine will disappear", which is true. Sweet persimmon and other fruits contain a lot of fructose, which can oxidize ethanol and accelerate the decomposition and metabolism of ethanol. Dessert has a similar effect.
9. To prevent gastritis and dehydration after drinking, you can drink milk with sugar or honey, which can promote the decomposition of ethanol and protect the gastric mucosa. Because dehydration will cause salt loss, you can drink some light salt water or rehydration salt.
A complete collection of hangover relief methods
1, honey hangover. Dilute honey with water and take it slowly. Honey water has a higher concentration.
2, vinegar hangover. Cook a bowl of sour soup with vinegar and take it. Slowly take a small cup of vinegar (about 20 ml). Shredded radish soaked in jealous sugar (a big bowl). Take two preserved eggs soaked in vinegar. Vinegar can relieve alcoholism, mainly because the ethanol in wine and the organic acids in vinegar will meet in the human stomach, resulting in acetylation reaction, reducing the concentration of ethanol, thus reducing the toxicity of alcohol.
3, tofu hangover. Tofu dishes should be used as appetizers when drinking. Cysteamine trapped in tofu is a main amino acid, which can detoxify hexanal and excrete it quickly after eating.
4, raw egg white, fresh milk, frosted persimmon hangover. Boiling the three herbs together can relieve hangover.
5, sugar tea hangover. Sugar tea can dilute the alcohol concentration in the blood and accelerate excretion.
6, celery hangover. Celery juice can cause headache and brain swelling after drinking, facial flushing.
7, mung bean hangover. Appropriate amount of mung beans, washed with warm water, mashed, washed with boiling water or boiled in soup.
8, salt hangover. Excessive drinking makes the pleura uncomfortable. You can add a little salt to the boiling water, and you can immediately relieve the hangover after drinking it.
9, citrus peel hangover. Bake orange peel, grind it into powder, add salt 1.5g, and make soup.
10, white radish has a hangover. A catty of white radish, mashed into mud to get juice, and served at one time. You can also drink brown sugar in white radish juice. You can also eat raw radish.
1 1, fresh orange hangover. Three or five fresh oranges (fresh oranges are also acceptable), which can be squeezed or eaten.
12, raw pear hangover. Eat pears or squeeze pear juice to drink.
Note: For people who are as drunk as a fiddler, if they still can't sober up after adopting the above methods, they can gently rub their throats with clean feathers or pinch their throats with their hands to make them spit out the remaining wine in their stomachs, which can alleviate the drunken state. If it still doesn't work, you need to see a doctor.
Matters needing attention
1. Moderate drinking: This is very important. There are many disputes about the harm of drinking, ancient and modern, at home and abroad, and the key to the problem lies in the amount of drinking. Drinking less is a good thing, drinking more is a bad thing. Shao Yong's poem day in Song Dynasty: "People are not good at drinking, but only like to drink it all;" People are either good at drinking, but it is hard to like the sum of drinking. If you drink too much, you will feel sore. If you get drunk after drinking, you will be embarrassed. The "harmony" here is moderation. Not too much, not too much. Too much harm to the body does not mean that you don't drink alcohol and can't play a health care role.
2. Drinking time: It is generally considered that drinking at night is not appropriate. "Compendium of Materia Medica" contains: People know to give up drinking early, but they don't know to drink alcohol late. When you are drunk, you sleep on a pillow, which hurts your eyes. The night gas converges, and the hangover with wine will clear the gas, relieve the spleen and stomach, stop the dampness and produce sores, and help the desire with fire, so there are many people who are sick. It can be seen that the reason for abstaining from drinking at night is mainly because the air converges at night. On the one hand, the wine you drink can't be dispersed, and the heat is trapped in the room, which has the disadvantage of hurting your eyes; On the other hand, wine is a divergent thing, which disturbs people's convergence and calmness at night and hurts people. In addition, there are two different views on drinking festivals. Some people think it's cold in winter, so it's suitable for drinking to warm the yang and dispel the cold.
3. Drinking temperature: On this issue, some people advocate cold drinks, while others advocate warm drinks. Advocates of cold drinks believe that alcohol is inherently hot, and hot drinking will be even hotter, which will easily damage the stomach. If you have a cold drink, use cold to heat it, so there is no danger of overheating. Zhu Zhenheng, a medical scientist in Yuan Dynasty, said: "Wine has three benefits". If the lung enters the stomach too much, it will be slightly warm, and the lung will get the cold in the warm first, which can benefit qi; The second time, the temperature in the cold can nourish the stomach. Cold wine is too late for people to drink. However, Xu Wenbi of A Qing Dynasty advocated warm drinking. He said that wine "had better be taken with warm clothes", "Hot drinking hurts the lungs" and "Cold drinking hurts the spleen". A more eclectic view is that although wine can be drunk warm, it should not be drunk hot. As for what is suitable for cold drinks and what is suitable for warm drinks, it can be treated differently according to personal circumstances.
4. Wine selection based on syndrome differentiation: According to the theory of traditional Chinese medicine, health drinking is more suitable for the elderly, those with slow qi and blood circulation, those with weak yang, and those with cold resistance and blood stasis in the body. This is pure wine, not medicinal wine. Medicinal liquor has different properties such as nourishing blood and yin, warming yang and benefiting qi, resolving phlegm and eliminating dampness, regulating qi and promoting blood circulation, resolving food stagnation and so on, so it cannot be used universally. The weak use tonic wine, and the blood vessels are blocked with medicated wine that promotes qi, blood circulation and collaterals; For cold people, wine should be warm and clear for hot people. People who are interested in the health care of medicinal liquor had better make a choice under the guidance of a doctor.
5. Insist on drinking: The practice of any fitness method must be persistent in order to benefit for a long time, and drinking is also for health. The ancients believed that only by insisting on drinking can alcohol and gas communicate. Sun Simiao, a great medical scientist in the Tang Dynasty, said: "Anyone who takes medicine and drinks alcohol can never get rid of it if he wants to connect wine with qi." How much is harmony, don't get drunk and throw up, it will hurt people. "Of course, Sun Simao only drinks for years, and he insists on drinking for a lifetime. He may intend to stick to it for a while.
6. It is not advisable to drink alcohol on an empty stomach: drinking alcohol on an empty stomach can easily stimulate gastric mucosa and cause gastritis and gastric ulcer. The human body is prone to hypoglycemia, leading to dizziness, cold sweat, palpitation, and even death in severe cases.