What is the world s earliest winemaking technology, the ancient winemaking technique?

Take Ni's koji as an example:

150 grams of Eucommia, 150 grams of angelica, 250 grams of Chuanqiong, 100 grams of scutellaria, 40 grams of sandalwood and other 45 flavors of Chinese herbal medicine, plus high-quality rice and wheat as raw materials, through crushing, adding medicinal soup, mixing, kneading cake, rolling powder, drying koji, loading tanks, fermentation, Shanghao, drying koji and other 16 strict manual processes, made into Ni's koji.

It is understood that the production and brewing process of Ni's koji began in the late Qing Dynasty. Born in the sixth year of Tongzhi, Ni Fayi's family has studied traditional Chinese medicine for generations, and he has been given a recipe for koji because he often goes to the pharmacy to buy Chinese herbs to prepare ancient recipes for koji. Ni Fayi started from health care, added and subtracted the koji formula, took its essence, removed its dross, and retained 16 Chinese herbs, becoming the founder of Ni's koji.

After continuous practice and improvement, the recipe of Ni's koji has increased from the original 16 flavors to 21 flavors of Chinese herbs, and the ancient brewing skills of Ni's koji have begun to become famous in the local area.

In 1951, the state-owned Leping County Distillery was completed, and Ni Bideng, the third-generation descendant of Ni's koji, became the only koji maker in Leping Distillery. In the 80s of the last century, the recipe of Ni's koji was improved by the third generation, increasing from 21 flavors to more than 60 flavors of Chinese herbs.

Through years of hard work, Li Bakui, who "inherits the tradition and pursues quality", has achieved good results in the traditional production skills of ancient winemaking and Ni's koji, and has been rated as the intangible inheritor of Jingdezhen ancient winemaking.

Inheritance and innovation of ancient winemaking techniques

In May 2019, at the opening ceremony of the first pot of ancient brewing spring held in Suzhou, the well-known local ancient brewing technique was restored and demonstrated after more than 60 years, which opened the eyes of many citizens. From setting up an altar to worship the wine fairy, opening the cellar, mixing, drying, to entering the steamer, adding secret recipes, and producing wine, with the operation of the brewing master, the local ancient winemaking skills that have been inherited for thousands of years have "reappeared in the rivers and lakes".

No matter in terms of historical length, cultural depth, geographical breadth, or from the complexity of the process and the uniqueness of the nation, the ancient brewing technology of traditional Chinese craft liquor should be an irreplaceable symbol on the list of world intangible cultural heritage, and China is also the only originator of the world's recognized herbal fermentation technology and liquor distillation production technology.

Among all the liquors in the world, the brewing of traditional Chinese craft liquor pays more attention to ecological fermentation activity, the whole brewing process is more complex, and the quality of active liquor is purer. These liquor brewing techniques have condensed the essence of the Chinese nation's thousands of years of history, culture, etiquette, customs and other aspects, and are the real "national quintessence".

The above content reference: Handan News Network - Adhere to the ancient method of winemaking, inherit the intangible cultural heritage.

The above content reference: Phoenix Net-Jiangxi Leping Intangible Cultural Heritage Project: Inheritance and Innovation of Ancient Brewing Techniques.

The ancient winemaking technique is a very traditional winemaking method, and many well-known wineries still have not given up this original winemaking method, and the factors that make this technology passed down are not only the persistence of the winemaker, but also the taste and deliciousness of the wine are the real reasons for the market. If you want to buy liquor, it is recommended to choose Guizhou Maoshiyuan Liquor.

Click to get Mao Shiyuan sauce-flavored liquor for free].

The ancient method of brewing has very high requirements for raw materials, and there is a saying that "sorghum is fragrant, corn is sweet, barley is washed, and wheat is clean". The process of ancient brewing is basically as follows: raw materials, soaking, initial steaming, simmering grain, re-steaming, spreading and cooling, adding koji, packing and cultivating bacteria, matching tanks, barrel fermentation, distillation, and finished liquor.

The key to the success of raw sake brewing is koji, which can convert raw starch into sugar and sugar at the same time, and at the same time convert sugar into alcohol, while also ensuring a high yield and perfect taste.

If you want to know more about winemaking technology, it is recommended to consult Kweichow Maoshiyuan Liquor. Guizhou Maoshiyuan Liquor has always adopted the brewing process of 12987, a production cycle a year, two feeding, nine times cooking, eight times fermentation, seven times of taking wine, a total of 30 processes and 165 links, after the four seasons of spring, summer, autumn and winter, high-temperature koji-making, high-temperature accumulation, high-temperature distillation, and finally to liquor to liquor, through the ratio of the hook, the hook, the hook system, carefully blended out, and then after 5 years of cellaring to be listed.

Summary. Hello dear and happy to answer your <>

<> the earliest sake was made by natural fermentation. The earliest wines you can find are naturally fermented wines, including fruit wines and grain wines. In ancient times, people may have been exposed to certain naturally fermented liquors and then imitated them.

It is found in the oracle bone inscriptions unearthed in Yin Ruins"The word "醴" is enough to prove that the existence of winemaking may have been earlier.

What was the first sake made from.

Hello dear and happy to answer your <>

<> the earliest liquor was made by natural fermentation. The earliest wines you can find are naturally fermented wines, including fruit wines and grain wines. In ancient times, people may have been exposed to certain naturally fermented liquors and then imitated them.

It is found in the oracle bone inscriptions unearthed in Yin Ruins"The word "Li" is enough to prove that the existence of winemaking may be more than Tanbi early.

Dear, I also found out for you: Oak Jian's current wine is made of Liang Shi grain. Grains and potatoes are the main raw materials for the production of liquor, and other sugary raw materials and starch-containing substitute raw materials can also be used to make liquor.

Grain raw materials: sorghum, corn banquet, rice, are the main raw materials used to brew liquor in grain raw materials, some famous liquor in addition to the use of the above raw materials, but also with some other grains and cereals. <>

The Chinese concept of liquor originated from the discovered fruit wine, which was made from the fruit of the tree.

In the days when there were no crops such as grain, fruit trees were everywhere. In the absence of "diners" from outside, the fruits fend for themselves and fall freely under the trees, some turn into spring, summer, autumn and winter mud to protect the trees, and some accumulate in tree pits or stone nests. The fruits are crowded together for many years and beaten by wind and rain, and they must rot, and when the weather conditions are suitable, not only do they not rot into a nest of stinking, but ferment the juice, that is, the most primitive wine.

Although the uncivilized animals cannot come up with the name of wine, their senses are more sensitive than humans, and they can still distinguish between good and bad drinks. Wine is stronger than water, mellow in water, fragrant in water, and sweet in water.

The origin of sake brewing

One day in the early summer of 1977, Professor Li Chuankui of the Institute of Vertebrate Paleontology and Paleoanthropology of the Chinese Academy of Sciences excavated a gibbon fossil at the archaeological site of Songlinzhuang near Shuanggou. After testing, it has a history of 18 million years, and the bones are soaked with wine ingredients, so it is named "Shuanggou Drunken Ape".

Many wild history notes of "ape wine" and "monkey wine" confirm from the side that apes can make fruit wine. Li Rihua, a native of the Ming Dynasty, wrote "Pengqi Night Talk" said: "There are many apes in Huangshan, and the flowers and fruits picked in spring and summer are brewed into wine in the stone injection, and the aroma is overflowing, and the smell is hundreds of steps."

The Qing dynasty Lu Zuofan recorded in the "Puppet Records of Western Guangdong": "Pingle and other mansions in western Guangdong, there are many apes in the mountains, and they are good at picking flowers and making wine. Whoever enters the mountain and gets his nest will have as many stones of wine.

Drink it, the fragrance is abnormal, and the name is ape wine".

Hello, the earliest wine in our country was made from sorghum. In ancient times, millet or millet was used in the north, and rice and barrage were used as raw materials in the south, and such wine was called rice wine. Sorghum liquor: Sorghum is the main raw material for the production of liquor.

Brewing liquor with high closed balance sorghum, China is unique in the world and has enjoyed a good reputation for a long time. Sorghum liquor shows the profound heritage of China's liquor culture with its color, aroma, taste and sedan bridge style.

China's earliest malt-made alcoholic beverage: liquor.

The earliest complete set of wine-making utensils has been unearthed: the Dawenkou cultural period in Shandong.

The oldest surviving liquor: a liquor unearthed in an ancient tomb in the late Shang Dynasty in Henan Province in 1980 (about 3,000 years ago), which is now preserved in the Palace Museum.

The earliest still that has been discovered: a bronze still from the Eastern Han Dynasty (now in the Shanghai Museum).

The first to implement the monopoly of wine: the third year of Emperor Wu of the Han Dynasty (98 BC).

The earliest record of the price of wine: in the sixth year of the Han Dynasty (81 B.C.), officials sold wine for four yuan per liter.

The earliest written record of wine: Shang Dynasty oracle bone inscriptions.

The earliest record of wine: Sima Qian's "Historical Records: The Biography of Dawan Lie".

The earliest record of malt manufacturing methods: Jia Sixian's "Qi Min Yaoshu" in the Northern Wei Dynasty.

The earliest record of the production process of medicinal liquor: the silk book "Health Formula" unearthed in Mawangdui in the Western Han Dynasty.

The earliest record of selling liquor advertisements: Han Feizi's "Han Feizi" at the end of the Warring States Period, "the Song people drank alcohol, and the banner was very high".

The origin and development of baijiu and Chinese liquor culture.

Baijiu is also known as soju or fire wine. Some ethnic minorities call it Araki, which means "reprocessed" wine. Baijiu is a major liquor unique to China, which was first produced in the reprocessing of brewed liquor, so to talk about the origin of liquor, we have to start from brewing liquor.

Legend has it that wine was invented by Du Kang. In the past, some sake breweries used to be the ancestor of sake brewing, and even the sake industry in Japan called sake brewing technicians "Toshi". The basis for this legend can be found in ancient books.

For example, "The Origin of Things" contains: "Du Kang began to make wine". However, some books such as "Shiben" say: "Yi Di began to make wine mash, changed to five flavors, and Shaokang made wine." Shaokang is Du Kang, and he is much later than the official Yidi of Xia Yu.

According to this, it seems that Yi Di made the wine first. "Warring States Policy" said: "In the past, the emperor ordered Yi Di to make wine and beauty, enter Yu, drink and be willing to .......""It doesn't say that Yi Di made wine first, just that he was able to make sweet wine.

In fact, Du Kang and Yi Di have only mastered certain skills and are good at winemaking.

Just like most production technologies, the creation and development of liquor is also the result of the continuous observation of natural phenomena by the working people in ancient China in their life and production practice, repeated practice, and countless improvements. <>