How many degrees of wine were in ancient times, and why did the ancients not get drunk after drinkin

China's wine culture has a long history, and in China's 5,000-year history of civilization, it is closely related to wine everywhere. The earliest liquor should have been produced in the Heluo area of Luoyang, and the originator of liquor making should be counted from Du Kang, and the "Du Kang Liquor" named after him has also become the wine sect of China.

At that time, Du Kang made liquor by chance. Once Du Kang put the leftover rice in the hollow mulberry tree in the heart of the tree, and after a long time, Du Kang forgot about it, but he did not expect the rice to ferment naturally, exuding a fragrant smell, and liquid flowing out. After tasting it, Du Kang tasted it so sweet that he took the liquid in the name of wine.

The process of winemaking is very particular, when to feed, when to **, must be in a certain order. A drinking song once sung by the folk is said to have been passed on by Du Kang, and the lyrics say: "The three watches are pretending to be bad and fragrant, the sunrise soju wine is prosperous, the afternoon feeding flavor is strong, and the sunset mixed grain wine taste is long."

> later, many literati in our country were even more addicted to alcohol, and after drinking, they made people flutter and immortal, and their literary talents were even more outstanding. Looking at the literary history of our country, almost all of them are brewed from wine. As outstanding representatives of Chinese literati, both Li Bai and Du Fu were lifelong alcoholics.

During the Shang and Zhou dynasties, that is, more than 3,000 years ago,".The "koji double fermentation method" was created, and a large number of rice wine began to be brewed. However, at that time, the sake brewing technology was not yet mature, so it was only possible to make sake with a temperature of about 5 to 8 degrees. These wines are all brewed from pure grains, and the degree is not very high, which is about the same degree as today's beer, and some are even similar to drinks, so they are not drunk

It was not until about a thousand years ago in the Song Dynasty, when the Chinese invented the distillation method, that liquor became the main type of alcohol consumed by the Chinese, and around the Liaojin and Yuan periods, distilled liquor was very popular. Because the climate in the north is relatively cold, the alcohol content is relatively high, but it is not as high as the degree of modern liquor, which is probably only a dozen degreesWe look at the Water Margin, others can't do three bowls, but Wu Song drank 18 bowls in a row, which is equivalent to less than two catties of 50 degrees of two potsSo they don't get drunk.

The northern ethnic groups of the Jin Dynasty have always had the style of heavy drinking and have a strong wine culture, which is still relatively popular in the contemporary north. Northerners have always been bold, banquet guests do not get drunk and do not return, if you go to the north to be a guest, you must first practice your own drinking, it is really a deep feeling of a mouthful.

Most of the liquor they make themselves is rice wine, and the degree is not high, so they are not drunk.

Maybe there was no alcohol at all in ancient wine, so you won't get drunk when you drink it.

In ancient times, the alcohol content was not very high, after all, most of them were made at home.

Most of the ancient sake was made by itself, so the alcohol content was not very high.

The ancient sake brewing process was not so mature, so its degree was not particularly high.

In ancient times, wine was generally self-brewed grain wine, so the alcohol content should not be very high.

The biggest reason is because the degree of ** is very low and very light.

I think the taste is similar to what happened now, but you haven't seen whether they're drunk or not.

The biggest reason may be that because their degree is relatively low, they can't go.

In film and television dramas and various romances**, there are often scenes of drinking wine and eating meat in large bowls. A jar the size of a man's head was filled with wine, and then the heroes drank it as if they were drinking water, without the slightest sign of drunkenness. Seeing such a plot, many people will have a preconceived idea that the wine they drink is the same as the liquor that people drink now, which is a drink with a high alcohol content, but in fact, this idea is wrong.

6,000 years ago, when people first explored the production technology of sake, only sprouted grains were used to make wine, so most of them were grain wines, mainly rice wine, with a very low degree and even a sweet taste. After the Qin Dynasty, people began to experiment with koji to make wine, and rice wine was also made. The Han Dynasty made wine according to the ratio of koji to grains.

This wine should be considered a real wine, with a degree of 10-18 degrees. During the Northern and Southern Dynasties, there were various ways to make wine, some of which have continued to the present. During the Tang and Song dynasties, "daughter red" was more popular.

It seems that the method of making it inside is adopted, and this sake is called "red wine". The alcohol content is kept within 18 degrees.

During the Song and Yuan dynasties, there was a major breakthrough in the production of liquor, which was made through distillation. Some scholars say that the method of distilling liquor is the beginning of the Yuan Dynasty. The sake of the Yuan Dynasty was similar to today's sake, but the sake that the Chinese drank had a low alcohol content.

Moreover, although high-grade liquor appeared in the Yuan Dynasty, people still like to drink low-alcohol koji. The distilled liquor is only taken out on important occasions in court, and some of them are as high as 50%. In the Ming Dynasty, people still loved to ferment low-alcohol liquor, and distilled spirits were not popular.

By the Qing Dynasty, the Manchus had ruled the world and were inclined to drink alcohol, which was very high. Distilled spirits have become popular, replacing liquor made from fermentation.

The wine that the ancients drank from a large bowl was different from the high-quality liquor we have today. Except for a few real Dionysians in ancient times, most of the wine that the ancients generally drank was actually brewed wine with low concentration. Those famous heroes or poets of the past can drink dozens of bowls of wine at a time.

It's actually not terrible, because these wines have a very low alcohol content, and ordinary people can do it.

Because most of the ancient wine was rice wine or fruit wine, the degree was not very high, and the degree of wine was about the same as that of our current beverage wine; It's because the angle number in ancient times was really low, just like the degree of our current drink, so it is said that drinking several jars often will not produce drunkenness.

The degree of ancient wine was about 7 degrees; Because the degree of ancient wine is simply too low, the highest may only be about a dozen degrees, so most of the wine that people drank in ancient times was some water wine with a very low degree and would not be easy to get drunk.

The brewing technology is relatively low, so most of the wine is not high, generally below 10 degrees, not more than 15 degrees, when the taste of the wine is sweet and mellow, not easy to get on the head.

From ancient times to the present, people's wine table culture has always existed and evolved, and at the same time, wine has also evolved. However, we may wonder how much the ancients drank and why they were not drunk. Could it be that our alcohol consumption has deteriorated?

Watching TV dramas and the like, I found that the ancients were not drunk with a thousand cups, and they did not pour ten thousand cups, why can't they hold it after drinking a pound and a half now? Li Bai even let out bold words, and he would have to drink 300 cups!

So what made the ancients so heroic? In fact, the reason is very simple, there are the following.

The first is that the wine-making technology is backward, the wine-making technology in ancient times is certainly not the same as our current one, the previous wine-making technology and its simplicity, the primitive era was directly stored and then moldy became the most basic wine, that is the prototype of our winemaking! In the Han Dynasty, people began to use grain to make wine, you must know that grain was very precious at that time, so the wine-making technology will not be greatly improved, at that time it was only 8 degrees at most; In the Northern Song Dynasty, the brewing technology has been improved, reaching about 15 degrees, but there is still a certain gap with our current liquor, you must know that the current degree is 40 degrees!

The second is that the degree of wine is not high, the previous is just a simple talk about the technology of winemaking, now let's talk about the degree in detail, in ancient times, the degree of wine was generally about 10 degrees, will not be higher than 10 degrees, when we said the Song Dynasty, at that time it was also the top of the pyramid to be qualified to drink the higher degree of wine, ordinary people may not have heard of it in their lives! At that time, the wine was more sweet, not spicy as it is now! So, even if I drank 18 bowls of wine at that time, which is the amount of a few bottles of beer, let us people drink a few bottles of beer, what do you think can happen?

There must be nothing!

Therefore, drinking in ancient times was not a test of how much alcohol you had, but how big your stomach was!

In ancient times, the wine was between 1 and 5 degrees, which was not particularly high, so they would not get drunk after drinking several jars.

Because the degree of wine in ancient times was relatively low, only about 1 to 4 degrees, so there would be a situation where the ancients would not get drunk after drinking several jars.

1 to 5 degrees, because the alcohol content in ancient times was very low, lower than beer, so it is not easy to get drunk.

<> example, the ruler in ancient times was only two-thirds the size of the ruler today. For example, from the Tang Dynasty to the Qing Dynasty, "twenty-four baht is one tael, and sixteen taels is one catty", so how many buckets of wine were drunk in the reference literature are actually not as much as everyone imagined. The main reason is that everyone habitually links the bucket used by the ancients to drink wine with the bucket used to hold grain crops now.

In fact, it is not the same thing. Judging from the unearthed bronze bucket, the storage capacity of a bucket is equivalent to a glass teacup used for drinking today, which is very simple.

In ancient times, there were two kinds of wine, one was water wine and the other was turbid wine. In terms of tone, the water wine is clear and translucent. Turbid wine, not fully transparent, with a hint of turbidity.

No matter what kind of liquor it is, it is steamed, and the degree of myopia is not so high, and there is no way to generalize with today's pure grain liquor. According to many studies, ancient people made sake at a temperature of more than 6 degrees, and the maximum could not exceed 15 degrees. There is no comparison with today's 40-, 50-, and 60-degree wines.

The winemaking process in ancient times is incomparable with the present. Generally speaking, the rice is steamed and cooled, and then the yeast is mixed in to develop the alcohol, and after the alcohol, the wine tank is filtered out with dice, and the wine is put into the wine jar for preservation, and it can be taken out and drunk after a certain time. This kind of wine can be brewed by ordinary people, and it is not comparable with the current developed winemaking process.

Therefore, in ancient times, wine was not completely transparent and would be a little cloudy.

Fan Zhongyan in the Northern Song Dynasty wrote a famous sentence such as "A glass of turbid wine is tens of thousands of miles, and Yan Ran has no plan to return". Due to the low brewing process, the alcohol content brewed in ancient times was not high, widely at 3-5 degrees, and the maximum was only a dozen degrees, so drinking alcohol is no different from drinking.

Most of the ancient liquor was brewed liquor, and the alcohol content was very low, generally not exceeding 20 degrees, and the usual liquor was only about 10 degrees. Once the alcohol content exceeds 10 degrees, fermentation is stopped.

In ancient times, most of the liquor was brewed and fermented, generally at most ten degrees or below 10 degrees. The alcohol given to the people of ancient times was relatively low, and they drank relatively little, so they did not get drunk.

The alcohol degree in ancient times was very low, about 6 degrees, the ancients used very small drinking vessels, and the ancients drank a bucket of liquor equivalent to a glass of beer now, so the ancients were not drunk with a thousand cups.

Most of the ancient liquor was brewed and fermented, generally at most ten degrees or less than 10 degrees of rice wine, until the Song Dynasty, the degree of wine was increased a little, but it did not reach the degree of modern liquor. Actually, no, I only saw that the ancients drank a lot of wine, and I didn't pay attention to the degree of the wine that the ancients drank, in fact, the ancient wine is about the same as the degree of beer we have now. Most of the ancient liquor was brewed and fermented, generally at most ten degrees or less than 10 degrees of rice wine, until the Song Dynasty, the degree of wine was increased a little, but it did not reach the degree of modern liquor.

The concentration of ancient liquor increased greatly after the Northern Song Dynasty, and distilled liquor appeared during the Liao, Jin, and Yuan regimes, because they lived in the northern grasslands for generations, and the climate was cold, and they had to drink high-concentration liquor to keep warm.

At the beginning, Wu Song drank eighteen bowls, and now almost everyone who drinks a little more can drink it, and the alcohol that Wu Song drinks should be about 15 degrees, and the highest is not more than 20 degrees. Speaking of the high-strength wine we drink today, it has a lot to do with the nomadic people in ancient times. Because before the Yuan Dynasty, there were two types of Chinese folk wine, one was the rice wine fermented by the Central Plains people, mainly Han people, through grains or fruits, and made by filtering and adding special ingredients.

The concentration of this type of wine does not exceed 20 degrees, and the taste is similar to that of today's mash, which is reflected in the low concentration of this wine as a thirst-quenching drink in ancient times. It is not difficult for us to understand things like Li Bai and Du Fu? This kind of great poet has written so many poems with wine as a companion all day long, try it with a high-concentration wine, and alcohol poisoning can be regarded as easy!

The second type of liquor was transmitted to the Central Plains from the nomads in the north, and in order to drink wine to keep warm, these nomads developed the liquor making process to the level of distillation, and obtained high-strength liquor through multiple distillations. Like the Russians in the north today, they drank much more alcohol than we have here. After this wine was transmitted to the Central Plains, it was not popular, because it was too difficult to drink, and people preferred to drink traditional rice wine.

However, in the Yuan Dynasty, in order to highlight the national culture, distilled liquor was listed as the first of the hundred liquors, and high-strength liquor gradually replaced rice wine, and rice wine declined. After the fall of the Yuan, rice wine in the Ming Dynasty was revived, but after a short period of prosperity, the Qing army came again, although they were not nomads, but they were born in the cold climate of the northeast, so that they were particularly fond of high-strength wine, and rice wine was once again ignored. To this day, the status of rice wine has not surpassed that of baijiu!

However, before the ancient Yuan Dynasty in China, rice wine was regarded as high-quality wine, and the high-strength wine from the north was regarded as inferior wine because it was too difficult to drink. Today's liquor culture has been passed down by us, but the rice wine culture that truly belongs to us has been abandoned.