How many degrees of wine were in ancient times? How much do you have to drink to get drunk?

<> ancient times, it was said that drinking wine was a thousand glasses without getting drunk, but what degree of wine did the ancients drink?

Talking about ancient wine, okay, many people popped out of their mouths with three words directly, and it was completely uncontrolled: daughter red, completely influenced by TV series, talking about daughter red, I have to say, good wine brewed in the world, diamonds don't have an advertisement: diamonds are eternal, and one will last forever.

I think my daughter red can also be advertised like this: my daughter is red for a long time, a jar of hundreds of years. Let me put it this way to you, hundreds of years are not to be said, diamonds will be lost, wine will not.

Before the Yuan Dynasty, up to the Southern Song Dynasty, the wine at that time was fermented wine, the degree was super low, and twenty degrees should start with it, and it can also be said to be the beer now, but the wine at that time was much more nutritious than the current beer, modern words: liquid bread, but if you say that it is Pepsi, then I have no opinion, after all, Pepsi is the farmer's spring in the wine: a little sweet.

When I was in junior high school, there was a text about "Water Margin", which seemed to mention Wu Song before he drank the tiger, and when it came to eighteen bowls, the teacher waved at the classmates and said: You let Wu Song drink a bowl of liquor until now, and it's strange if you can go.

At that time, the wine was good, it could be drunk as white water, and the child couldn't do any heavy work, so when he came back from outside, he shouted: Mom, I'm so thirsty, give me the altar to quench my thirst. Of course, the above words are pure nonsense, farmers can't afford to drink, and they brew a few jars when they have VIPs at home.

At that time, many people couldn't eat enough, and it was good to be able to make some grain wine.

Since the Northern Song Dynasty Liao, Jin, Yuan Dynasty and other barbarians stationed in China, there is the first distilled spirit, to put it bluntly, is to drink a high number of wine to drive away the cold, what to do if the body is too cold? Drink some altitude bars, but I don't understand a little, how can this barbarian only drink and not eat chili peppers to ward off the cold? Of course, I yy, you said that this is a battle, a person has a chili pepper in his mouth, even if Quan Zhilong comes, he can't pull the wind, if this is replaced with wine, the effect will be different, before the fight, a few sips of wine in the stomach, a big knife wave, never die, this Dora wind, the most important thing, this drinking can also strengthen the courage, in the dark, the morale has increased several times.

To be honest, I really think this barbarian has a bit of a brain, this high degree of liquor has appeared, and soon the GDP has risen, you think, the alcohol content is high, and the drink must be less than before, and the food must be a lot left.

And the current liquor, the low degree is more than 40 degrees, the high is more than 60 degrees, and the immortal who can drink a few bottles will also be disabled, if in ancient times, drink some of the current liquor to warm up before the war, then congratulations, you won the lottery.

<> the Tang Dynasty, people mainly drank sweet wine, Bai Juyi once wrote a poem saying that Han Yu "Recently, Han Ge is old, I know it." Hu Da is afraid of sweet wine, and only then does he write small poems". "Huda" means a large amount of wine, and this poem is to the effect that you have recently alienated me, Han Ge, and I know in my heart that this is because you have a lot of alcohol, and I don't think the sweet wine I entertain is not enjoyable; Talented and high, laughing at the little poems I wrote.

From this poem, we can also know that the alcohol in the Tang Dynasty was not high.

In fact, until the Song Dynasty, most of the ancients drank rice wine. Rice wine is not high in alcohol and has a sweet taste, so it was the main drinking wine of people at that time. Therefore, the ancients did not necessarily drink as much as the modern people.

The wine culture in "Water Margin" is very famous, including Wu Song, who fights tigers after drinking, and Lu Zhishen, a wine and meat monk. In **, Wu Song often drinks more than a dozen bowls or even dozens of bowls, while Lu Zhishen is even more exaggerated, and he has to drink another barrel after drinking more than ten bowls of wine.

This liquor has a low alcohol content, usually around 15 degrees, just a little higher than the beer reading, and the taste is far less spicy than distilled spirits, but slightly sweeter. Therefore, this is in line with the scene of more than a dozen bowls of drinking in ancient times, so it seems that if the people who often drink a high number of liquor in modern times are taken to ancient times, it is estimated that all of them are "immortals in wine".

From the Southern Song Dynasty to the Yuan Dynasty, the wine is fermented wine, and the degree is not more than 20 at most; Most of the rice wine is below 10 degrees, and it is filtered after fermentation, like the eighteen bowls of wine that Wu Song drank in Jingyanggang are below 20 degrees, or even about 10 degrees. There is also a passage in "Outwitting the Birth Gang" in "Water Margin", which says that the people in the Liang Mansion led by Yang Zhi bought wine to quench their thirst on a hot day, and when the wine could quench their thirst, it was enough to prove that the alcohol content in ancient times was very low.

Baijiu became gradually popular after the Song and Yuan dynasties, and its scientific name is distilled liquor, and because baijiu can be ignited, it is also called soju.

The great writer Su Shi, who we are familiar with, has a poem called "When is the Bright Moon in the Water Tune Song Head", and the small preface before this poem says "Drink Dadan", which means that he drank until morning.

But in fact, Su Shi drank very little, and he once said that he would get drunk when he saw the wine cup when he was young; When I grow up, I can't drink more than five drinks a day. The wine that Su Shi said here should be liquor, otherwise it would not be so invincible. It can be seen that Su Shi's "drinking for a long time" may not have drunk much wine.

In the "Compendium of Materia Medica" written by Li Shizhen in the Ming Dynasty, there is a record of the liquor brewing method: people put the strong liquor and distiller's lees into the distillation container, and after the container is heated underneath, the water vapor rises by transpiration, and after it is cold, it will condense into water droplets, and the water droplets gather together to be liquor. He also said that the liquor is "as clear as water and has a very strong taste", which means that the liquor is as clear as water and the taste is very strong.

Seeing this, you can know that in fact, the amount of alcohol of the ancients is average, and the saying that a thousand cups are not drunk only applies to sweet wine before the Song and Yuan dynasties, after the Song and Yuan dynasties, the alcohol content of liquor is getting higher and higher, how can a thousand cups not be drunk?

<> Northern Wei Dynasty, Jia Sixian's "Qi Min Yaoshu" recorded eight cases of koji-making methods and more than 40 wine-making methods for the production of wine, which were actually wine-making methods since the Han Dynasty.

In ancient times, koji was used as a primer for fermentation, and one of the key steps in making sake is to make koji into this primer. In ancient times, there were two ways to use koji, one was to soak the koji in water, filter the koji when the enzyme preparation in the koji was dissolved and activated, and then put in rice to start fermentation, this method was called the soaking koji method; The other is to mash koji into a fine powder and mix it directly with rice. The first method was used relatively early, from the Han Dynasty to the Northern Wei Dynasty, it was the most commonly used method of using koji, which was probably converted from soaking and saccharification fermentation of grain buds.

In ancient times, the water of soaking koji was treated separately according to different seasons, and the water taken from brewing in winter can be directly soaked in koji; In spring, the water is boiled, cooled and then soaked in koji. According to the season and water temperature, determine the soaking time to ensure the soaking effect.

Since most of the ancient times would choose this koji brewing method, the degree of wine brewed is relatively low, generally about 9 or 10 degrees, so it is still possible to not get drunk in a thousand cups.

In the Yuan Dynasty, the wine-making process was transformed, and distilled spirit, that is, shochu, appeared, and the liquor brewed by this process was close to the modern process, and the degree of the wine was relatively high, so even Wu Song was not strong enough to drink eighteen bowls in a row.

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.

<> 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.

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.

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.