Why did the ancients have to sift it before drinking, is there sand in the wine?

This is due to the fact that there are many vats in the wine, which are relatively small, and generally need to be filtered many times to make the wine relatively clean, so you should sift it when you drink to prevent yourself from drinking these tanks into your stomach.

In fact, if you drink now, you generally drink beer and liquor, and these beers and liquor have actually gone through a lot of processes beforeSo these tools make the wine relatively clean, and there is basically no such thing as a wine tank or anything like that.

However, in ancient times, most of the people drank rice wine or rice wine, and such wine was actually made by brewing, and the process of making wine was relatively complicated。In general, it is necessary to mix the vat and the sake together during the brewing period in order to make a good sake.

After the sake is finished, it still needs to go through a lot of processes before you want to drink it, and the first thing is filtration. Filtration is actually a crucial step, because during the filtration process, the vat can be completely screened out. In fact, in ancient times, there were relatively few tools used to screen wine tanks, so people would be more troublesome in the process of screening wine tanks, and generally speaking, they needed to filter many times to really make these wines relatively clean.

However, since many of the vats are relatively small, these smaller vats will slowly settle under the wine during the subsequent process of screeningIt's hard to really filter it out, so it's important to sift it out when you're drinking.

The ancients made wine mostly by fermentation, which has sake lees, so when drinking, it should be sieved to remove other impurities.

It's not that there is sand in the wine, but there are a lot of small particles of impurities, in order to get rid of these impurities, and it is also a ritual, because ancient times paid more attention to these.

Actually, there is not sand, on the one hand, it is to pay tribute, and on the other hand, there is this tradition, so it will be sifted.

Because the wine at that time was not like now, the purpose of sieving was to remove the impurities in the wine, such as the wine and other things, to ensure the taste of the real wine.

There will be no sand, and then sifting it is a kind of table etiquette, and it is also what we call the sense of ritual in contemporary times.

No, it's just a habit and custom at the time, just like Hong Kong people will say that Mom and Dad eat before eating, and then they will eat by themselves!

The ancients had to "sift" it before drinking, not because there was sand in the wine, but because of traditional customs.

It definitely won't be because there is sand in the quilt, maybe it's just a sense of ritual as people say now, the ancients actually had a lot of table etiquette.

What is "sifted wine"? The word sieving wine has been around since ancient times, so we now have the words "sieving cup tea" and "sieving water", in fact, in fact, "sieving wine" is not pouring wine. "Sifting wine" means "straining wine".

In ancient times, people drank wine and were able to drink several bowls in a row, mainly because the wine was turbid and the degree was not high.

Ancient drinking) Why did the ancients sift it when they drank wine? The ancients sifted wine, not because there was sand in it, but because the wine in ancient times was very turbid. Before the Yuan Dynasty, the distilled liquor technology was not developed, and the ancient winemaking technology was far inferior to the present.

Chinese baijiu originated in the Western Zhou Dynasty, and the liquor brewing technology is divided into two categories: filtration and distillation. Filtered liquor refers to liquor filtered from grains or other sugary raw materials and fermented to make liquor. Because the distillation technology is not yet widespread, there are many residual particle impurities in this liquor, so it is also called "muddy liquor" or "turbid liquor".

Lu You's poem: "Don't laugh at the farmer's wine, and stay in the harvest year to stay with chickens and dolphins." It can be seen from the poem that the wine in the Lu You era was all turbid wine during the New Year.

"Sieving wine" is a simple filtration method that is a means for drinkers to remove impurities on their own. In fact, the impurities of the newly brewed sake are small and dense, and sometimes they can be seen, floating on the sake like ants. When drinking, be sure to strain it beforehand to make the cloudy sake clean.

After the wine is filtered, this filtered cloth is called a "wine filter cloth". Before Tao Yuanming drank, he took off the headscarf on his head, then used the bandana to filter the turbid wine, and after finishing, he put the bandana on his head again. This is how the drunkard Tao Yuanming filtered the wine.

Later, before the liquor factory left the brewery, the liquor manufacturers filtered the turbid liquor with a wine cloth in advance, and then put the filtered wine into the wine jar and transported it to the market to sell, which was the "sake" in ancient China. Before the distilled liquor technology, sake that could be drunk slightly clearer was sake. Since a lot of magazines are removed, the alcohol content of sake is much higher than that of cloudy sake.

Distilled spirits) distilled spirits: no longer need to sift liquor After arriving in the Yuan Dynasty, it will be found that there is no sieving liquor recorded in the historical books, because at this time the winemaking technology has developed rapidly, and "distilled spirits" have appeared.

Distilled liquor, also known as roasted liquor. According to the detailed record of Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty

Shochu is not an ancient method, since the beginning of the Yuan Dynasty, its method of using strong wine and dregs into the retort, steaming on the gas, with a vessel to take the drip dew, all the rancid wine can be steamed and burned. Recently, only glutinous rice or millet or rice or barley are steamed, and koji is brewed in an urn for ten days, steamed well with retort, it is as clear as water, the taste is very strong, and the wine is covered with dew.

Ancient distilled spirits).

It can be seen that in the Yuan Dynasty, clear liquor really appeared. Distilled spirits mainly use grains to enter the steamer, and the device is used to carry away the dripping dew, and all the acid can be steamed. This distilled spirit is extremely high-powered, easily intoxicating, and so clear that there is no need to sift the wine anymore.

First, it needs to be filtered many times to make the wine relatively clean, so it is necessary to sift it.

The main thing is that ancient wines are not as free of impurities as they are in modern times.

It is to prevent yourself from drinking these vroughs into your stomach.

It's definitely not because there is sand in the wine, it's because the ancient winemaking technology was not so good and there would be sediment.

It's not that there is sand in the sake, but there is a possibility that there will be residues of sake brewing in it.

Maybe it's a habit, or maybe there's sand in the wine.

In the past, the liquor made from grain was not distilled and purified, and there were a large number of impurities in it.

Wine has a long history in our country, and there was a technology for winemaking in the Spring and Autumn Period. Through some film and television dramas, we often see the plot of the ancients drinking. But some attentive viewers may notice that the ancients had to "sift" it before drinking, and many people don't understand why, so today I will introduce the reason for sifting wine.

Ancient documents record that ancient liquor has a systematic brewing technology of "five qi" and "six methods"."Wuqi" is mainly about the fact that the grain begins to expand during fermentation and then emerges. During the fermentation process, the grains will develop a certain sweetness, and some bubbles will be produced in the water, which will produce alcohol, and the color will also look darker. After the fermentation of the grains is over, some distiller's grains are produced.

The "six methods" refer to the selection of raw materials for winemaking, and the grains must be ripeThen the raw materials must be washed cleanly, and the brewing time must be accurate, and the water used for sake brewing is also very important, and polluted water sources must be selected.

In addition to the wine made from grain, the ancients would also use some fruits to make fruit wine. For example, you can make wine with pears, first select some good pears and put them in a vat, cover the lid, and then seal the mouth of the vat with clay. In this way, the pears are fermented to produce a very fragrant fruit wine.

It is precisely because of the ancient people's wine-making method that a large number of impurities are easy to produce in the wine-making process, so it must be "sifted" before drinking, and the taste will be better when drinking. And what we now call liquor is brewed by distillation, because the boiling point of alcohol and water is different, so the alcohol can be evaporated before water by controlling the temperature. Therefore, we can drink the wine now without "sieve", and can drink it directly.

No, just some wine dregs, because they weren't very skilled at the time.

Because the ancients often said "a pot of turbid wine", this is not modest, because the wine-making technology is not good, so there may be grain residues in the wine.

Because there is a lot of sediment in the wine, it makes them taste more flavorful.

I think it's a matter of their habits, not what's in the wine.