What kind of wine did the ancient people drink How much alcohol did the ancient people drink?

The first person in the world to drink beer is to say that the ancient Egyptians pulled And the first person to cast liquor was a Chinese The last time I saw such a news in an online newspaper There are remnants of wine in ancient crockpots that have been 8,000 years old in China Later, the secret recipe was studied by the American who studied it Very angry is not And then China is the first country to make wine Oh daughter red was also rushed to Japan to register pull Now the most bullish is Moutaila.

The wine made from grain is relatively turbid, which is called turbid wine. Strain before drinking. Now it's mostly blended wine.

Grain wine was purer than today's wine and had a lower alcohol content.

Before the Yuan Dynasty, the wine up to the Southern Song Dynasty was all fermented wine, and the degree was not more than 20 at most; Most of them are rice wine below 10 degrees, which is filtered after fermentation; Therefore, there is"Li Baidou (10 liters) 100 wine poems","Green ant new brewed wine"Verses like this, like the eighteen bowls of wine that Wu Song drank in Jingyanggang were all below twenty degrees, or even about ten degrees.

Hanshu Food Chronicles" reads: One brew with coarse rice and two Hu, Qu Yihu, into wine six Hu and six buckets. Those who are interested in imitating the ancient wine can give it a try:

In fact, the wine made from tillers is called "liquor", which is a sweet wine, and the alcohol content is very low, so the ancients said that "the friend of the villain is sweet", and the wine made with koji is the real wine, and the alcohol is heavier, about 10% to 18%.

Since the Northern Song Dynasty Liao, Jin, Yuan Dynasty and other barbarians stationed in China, there is the first initiative of distilled liquor, because their ancestors have lived in the grasslands of the northern country for generations, the climate is cold, the environment is harsh, and it is necessary to drink high-concentration liquor to keep warm, and distilled liquor is the masterpiece of the Yuan Dynasty, which completely ruled the Central Plains, and improved the alcohol content through distillation. Later, the Manchu Qing Dynasty entered the customs, because it was also due to the cold weather in the northeast, so it once again caused a boom in highly distilled spirits, similar to burning knives. However, we modern people ignore the fermented liquor of Chinese civilization and attach too much importance to the distilled liquor of the Khitans, Jurchens and Mongols, so modern people generally think that Chinese liquor has a high degree and is difficult to drink, which is actually a great misunderstanding of our own national liquor.

During the Northern Song Dynasty, the distilled liquor in Liao, Jin, Xixia and other places had not yet become completely popular, or that at that time, due to the high civilization of the Song Dynasty, they felt that fermented liquor was delicious, and there was no spicy and bitter high-concentration spirits, so they still used fermented liquor as the imperial liquor in high-end banquets, and its distilled liquor was not popular among the princes and nobles, but the common people still drank the distilled liquor handed down from generation to generation because they could not afford fermented liquor.

However, after the Yuan Dynasty established a great Eurasian territory and completely ruled Middle-earth, distilled spirits were placed above all liquors, in order to highlight their Mongol culture. Although the Ming Dynasty had the rise of fermented liquor, which carried forward the traditional Chinese wine-making process, they were born in the snow country after the Manchu Qing Dynasty entered the customs, so they had a soft spot for high-concentration and extremely cold-resistant distilled spirits, so the spicy and hot distilled spirits gradually replaced the mellow and rich fermented liquors with strong stamina and became the mainstream.

The landlord asked: I saw the ancients drinking a few big bowls on TV and got drunk, how many degrees of liquor did the ancients drink?

Netizen reply 1: In ancient times, the wine-making process was backward, and it could not be distilled, but only fermented, and the alcohol content made was very low, probably similar to the current rice wine.

Netizen replied 2: Some of the wine drunk by the ancients was low-degree, not all of it was low-alcohol wine, and some places drank high-degree wine, but in the past, it was brewed with grain with high purity, and it was not good to drink.

Netizen reply three: It is said that someone has verified that the three bowls that Wu Song drank before fighting the tiger were not about 18 degrees.

Netizen replied 4: Then what is the degree of Futou liquor that Li Qingzhao drank?

Reliable answer: Roughly in the Yangshao culture in the thousands of years BC has appeared grain wine, at that time the wine was naturally fermented from grains, similar to the current rice wine, high sweetness, but low alcohol content, later the ancients gradually mastered the method of making wine with koji, Qin and Han dynasties a large number of winemaking began to use koji, the alcohol content is roughly 10% to 18%, similar to rice wine, to the Yuan Dynasty, there was distilled liquor, that is, shochu, the fermentation of koji fermented liquor and distilled it again, to get a higher degree of liquor, The approximate alcohol content is 50%.

Ancient wines were not high in alcohol. There are also cases where the degree increases after a long period of fermentation. However, most of them are not high. Like the women of Jiafu in the Dream of Red Mansions, they drink sweeter fruit juice wine.

Huangjiu is one of the oldest liquors in the world, and the quality of yeast koji determines the quality of the liquor. Originated from China, and only China has it, and beer and wine are known as the world's three major ancient wines.

Rice wine is made of glutinous rice in the south and millet rice, millet and glutinous rice (called Jiangmi in the north) as raw materials, and the general alcohol content is 14%-20%, which is a low-degree brewed liquor. Rice wine is rich in nutrients, containing 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize 8 essential amino acids that must rely on food to ingest, so it is known as "liquid cake".

In ancient times, sorghum wine, rice wine and so on were drunk.

In the beginning, the wine they drank was basically made by themselves. The raw materials needed for sake brewing are also grains that are cultivated on a daily basis. They boiled the sorghum and millet and added it to the brewery. The time for sake brewing is not very long.

There are some sake brewers who only use it for one night and drink it the next day. This liquor, which is brewed for only one night, is called 酤 (gū) and has a sweeter taste. This kind of alcohol has little stamina, and it is suitable for people who don't like to drink very much.

There are also sake that have been brewed for a long time. This is commonly referred to as 酎 (zhòu). Comparatively speaking, it will be a little more intense. However, the brewing process is also time-consuming. In the Han Dynasty, the emperor used to list this wine as a special wine for sacrifice.

In addition to these two wines, there are also stronger wines. One is called 醲 (nóng), which is a more intense liquor.

There is also a kind called alcohol, which is a wine that is not mixed with water and has a higher degree. However, compared to many of today's wines, there is still a gap in alcohol content.

Therefore, if you see the ancients drinking ten bowls and eight bowls at every turn, don't think that they must have a good amount of alcohol, or it may be because they actually drink drinks with a little bit of alcohol.

Because when sake is brewed, it is made from grain. Inevitably, some impurities will appear in the wine. So, when drinking, there will be special tools to filter out these impurities. This tool for filtration is called "wet".

Lu You once wrote in his poem: "When you can call your neighbors, the small urn is freshly wet." "Of course, you can also wait for those impurities to settle down slowly. It's just that the effect is not so good.

If the impurities are not fished out, it is called cloudy wine. Otherwise, it is sake. The status of cloudy wine at that time was not high.

Du Fu's sentence "Hardship, bitterness, hatred, frost and sideburns, pouring down the new turbid wine glass." In fact, it can be seen that Du Fu's daily life was difficult at that time.

There are also some liquors that are brewed with glutinous rice and do not remove impurities, and they are called baijiu when they are white on the top. Of course, this liquor is still very different from today's liquor. Today's liquor refers more to the spirits of the north.

From the Han Dynasty onwards, China's contact with the Western Regions became more frequent. Some new wine categories are starting to appear. By the time of the Tang Dynasty, red wine, sweet wine, and gray wine appeared.

During the Wei, Jin, Southern and Northern Dynasties, there were pomegranate wine and plum blossom wine. Later, amber wine, gold and silver wine and other ** wines appeared. Of course, the most famous is still that sentence:

Grape wine luminous glass, want to drink the pipa immediately urge. Drunk and lying on the battlefield, Jun Mo smiled, and a few people returned to the ancient and modern battles. “

Summary. Hello, the wine that ancient people drank was generally below 10 degrees, about 5-10 degrees, and the high ones could reach more than 10 degrees, not more than 20 degrees.

Hello, the wine that ancient people drank was generally below 10 degrees, about 5-10 degrees, and the high ones could reach more than 10 degrees, not more than 20 degrees.

The wine drunk by the ancients is similar to today's rice wine and rice wine, and the degree is relatively low, most of them are only about 7 degrees, and the highest is more than ten degrees. Therefore, in the Water Margin, Wu Song drank eighteen bowls of wine in a row, and still went up the mountain to fight the tiger, because he drank a very low degree of water wine, which had the effect of quenching thirst.