When did wine come out and who invented it?

There has been a great deal of controversy on this issue, as there are many sources documenting different versions:

1. According to the records of "Warring States Policy", "Shiben", "Lü's Spring and Autumn" and other materials, wine was invented by Yidi of Xia Yu in the second century BC. The Warring States Policy, written in the Han Dynasty, further emphasizes that wine was invented by Yidi.

2. It is rumored that wine has been invented as early as the Yellow Emperor's period, and you can check the "Yellow Emperor's Neijing" for specific information, which contains some content, which is a record of the Yellow Emperor and Qi Bo's discussion of wine.

3. It is also recorded that Du Kang invented wine, but we can't say exactly which era Du Kang is, but many people say that he is the originator of wine from ancient times to the present.

Extended information: According to relevant records, the earliest wine on the earth should be naturally fermented from wild fruits. Therefore, we can think that the emergence of wine is not an invention of human beings, but a creation of heavenly craftsmanship.

Jiang Tong of the Jin Dynasty contained in the "Wine Message": "The prosperity of wine originates from the ...... of the emperor.", there is no end to the meal, the surplus is empty, the accumulation is flavorful, and the gas is fragrant for a long time. For this reason, it is not up to the odd side.

This shows that cooked grains, thrown in the wild, can ferment themselves into wine under certain natural conditions. Inspired by this natural fermentation into sake, people gradually invented artificial winemaking.

Yes, read my introduction, and you can get it yourself after you go in.

Folklore has it that wine was invented by Du Kang, and Cao Cao's poem says that "how to solve worries, only Du Kang". When it comes to ancient Chinese wine utensils and wine culture, the first topic involves the invention of wine. It is likely that everyone is very concerned, that is, when was ancient Chinese wine invented?

Then you can only have wine utensils, and if you don't have wine, you can't talk about drinking utensils, and you can't talk about wine culture. Therefore, the first problem with friends is to go back to the roots. Let's study, or discuss, the invention of ancient Chinese wine.

This question involves three small questions, one about the invention of wine and the other about the types of wine. Also, after our archaeological discoveries, there is such an empirical thing for the invention of wine. So now about the invention of wine, the first question that everyone is concerned about is the question of age, when did the invention of wine begin?

Who invented wine? Now there are several theories, one says that it is the ancient ape method of making wine, saying that the wine is not man-made, but made by apes. This statement sounds a bit naïve and should seem to be excluded from our topic, as it is not a human act; The second theory is that Yidi makes sake.

The character of Yidi is a person in the Xia Dynasty, and the legend is that it is from the Yu period; There is also a theory that Du Kang makes sake. Du Kang liquor has also been said to have been around since the Han Dynasty, and it is called "Shaokang Liquor Making". Shaokang is Du Kang.

Cao Cao, who we are all familiar with, has a poem that says: "The only way to solve worries is Du Kang." "It is said that once I drank Du Kang, there was no sorrow, which shows that Du Kang was named after the wine in ancient times.

As early as around 3000 B.C., in the Old Kingdom of Egypt, there were already ales (beer) and wine as beverages. Pharaohs, nobles, priests, and others drank wine, and ordinary people consumed ** cheap ale. Archaeological excavations have proved that in the tombs of the Old Kingdom, both pharaohs, nobles, and commoners used wine as burial objects.

It can be seen that at this time, wine was already an important drink in the life of the ancient Egyptians. From the Fourth Dynasty of the Old Kingdom onwards, frescoes depicting grape picking and wine making were often seen in the tombs of nobles.

Around the same time, the Sumerians of the Meso-Potamian valley also pioneered a splendid wine civilization, and they developed a great technology for the cultivation of grape circles and red wines. Around 2000 B.C., the two fast cuneiform clay bans record the code of the kings of Eshnen, which speaks of the respectable profession of the brewer, and women were the main winemakers of the time.

Although the historical data that can be verified by human beings can only prove that the wine brewing is only a few thousand years old, but the history of the formation of real wine may be much earlier, even earlier than the history of human beings themselves, wine is an organic compound, sugar can be decomposed into alcohol under the action of enzymes, there are many sugary substances in nature, if the plant fruit is ripe if not even picked, naturally fall off, gather together, under a certain temperature and moisture, the enzyme on the skin of the fruit can convert sugar into alcohol.

Rice wine. The Chinese began to grow rice grains (there were no grapes yet), so the first to drink rice wine was made.

The fruit of the grape is a deciduous vine and one of the oldest plants in the world. The grapes are native to Europe, West Asia and North Africa.

Based on the excavated artefacts, archaeologists have confirmed that the earliest wine that humans drank was not beer, but two different kinds of wine: wine and rice wine.

Moreover, before mankind entered the age of civilization, about 10,000 years ago, as early as the late Neolithic period, the "barbarians" who had just begun farming in ignorance began to drink alcohol.

How to make rice wine:

1 Soak glutinous rice (or rice) in water for half a day, rinse it well, and then steam it to make rice

Put water in the steamer, put a layer of gauze on the steaming drawer, and boil the water until there is steam. Put the glutinous rice on the cloth and steam, (about an hour, taste it yourself), taste the taste of the glutinous rice, if the rice is hard, sprinkle some water and mix it and steam it for a while, after steaming, put it in a fermentation container (rice cooker, soup basin or plastic, glass container), stir it with a spoon a few times, cool to a temperature that is not hot (about 30 using medium temperature fermentation, rice is too hot or too cold, it will affect the fermentation of koji).

2 Mixed koji:

Spread the glutinous rice with a spoon, sprinkle the koji evenly over the glutinous rice (leaving a little koji for lasting), and then turn the glutinous rice with a spoon to mix the koji as evenly as possible.

3 Save: Gently press with a spoon. Smooth the surface (you can dip it in cold boiled water), make a flat-topped cone, press out a depression in the middle, sprinkle the last bit of koji in it, and pour in a little cold boiled water (the purpose is that the water slowly seeps outward, which can evenly dissolve the koji mixed in the rice, which is conducive to uniform fermentation), but the water should not be too much.

4. Fermentation: cover the container tightly and put it at a suitable temperature (about 30), if the room temperature is not enough, you can wrap the container with a thick towel, etc.); Ferment.

5. You can check in the middle to see if there is fever, and fever is a good phenomenon. You can taste it after 1 day. The glutinous rice that has completed fermentation is crispy, juicy, fragrant smell, sweet taste, and the wine flavor is not flushed, (the time can be based on personal taste, the time is long, the wine taste is sour, but it is not good to be too chong), about 24-48 hours of fermentation, open the lid of the container (it becomes a strong wine aroma), fill it with cold boiled water, and then cover it, put it in the refrigerator (in order to stop fermentation) or cook it directly in the pot (also to stop fermentation).

The earliest liquor in ancient China has several sayings:

Myth 1: Sake was discovered by accident from the fermentation of leftovers, and there is no such thing as a wonderful method.

Claim 2: The earliest sake was rice wine:

There is mash first and then there is wine, and mash is the fermentation of rice, that is, today's mash grains, liquor, and after filtration, it becomes rice wine.

How to make rice wine: Ancient man-made liquor was made from koji (yellow rice, wheat or sorghum). That is, the koji cake is broken first, and one bucket of koji is soaked in five buckets of water for three days to make it boil like a fish's eye, and then the millet is lowered.

Koji is the mother, belongs to the yin, and the millet put in is the yang, and the yang moves when it meets the yin, and the yin is boiling to stimulate the yang, which is actually the same as the principle of fertility. Therefore, the quality of the mother is particularly important.