Where is the origin of Chinese baijiu? What is the historical origin time of liquor?

North of Beijing is the birthplace of Chinese liquor, Shanxi, Shaanxi, and other places, where is the birthplace of liquor, and the liquor brewed is very good.

The origin of Chinese liquor, I think it should be in the south, because there are many places in the south where liquor is made, and then there are a lot of liquors there, which are very good and liked by many people.

Chinese liquor must have originated in Guizhou, because I think Guizhou is a big place for making liquor, and they also have Moutai and many other liquors.

There is no doubt that the birthplace of Chinese liquor is in Shanxi.

The origin of Chinese liquor should be in Guizhou, because Kweichow Moutai is very famous.

North of Beijing is the birthplace of baijiu, as Li Shizhen once mentioned it in his work.

The origin of Chinese baijiu is the Tang Dynasty, because baijiu has been used in that dynasty and has continued to this day.

The origin of Chinese liquor should be in Gansu, and I think the liquor made in Gansu is very delicious.

The origin of Chinese baijiu is in Guizhou or Gansu, and I think their winemaking technology is really good.

Chinese baijiu originated in China, and also originated in China's history, in the long river, and there is no specific place of origin.

In 1975, the bronze wine steamer of the Jin Dynasty unearthed in Qinglong County, Chengde City, Hebei Province, is the earliest wine steamer found so far, and it has been confirmed by archaeology that its production age is no later than the Jin Shizong period in 1161.

The current liquor was introduced from the Islamic world during the Yuan Dynasty and spread from the northwest to the southeast.

The place where Chinese natural liquor originated is Shuanggou, China, more than 10 million years ago, Shuanggou drunken ape.

Baijiu originated in Du Kang's family.

Baijiu originated in the Yuan Dynasty. During the Yuan Dynasty, due to the expansion of the territory and the direct exchange with the West, the wine industry blew a whirlwind of distillation and liquor, this whirlwind was strong, so that the traditional fermented wine industry was shaken, this is the emergence of the distilled liquor method, which was originally a popular distillation wine method in Central Asia, Arabia and Europe, and the Mongols had borrowed this method to distill milk wine.

The time when the history of baijiu originatedIn addition to the introduction of distillation to make wine, the wine industry also tried to steam grain liquor and achieved success, so people brewed grain shochu, of course, there has been controversy about when shochu originated, but judging from the law of historical development, the conclusive historical records are based on the Yuan Dynasty as the starting limit, because the Mongols expeditioned to Central Asia, West Asia and Europe to open up thousands of miles of unimpeded east, so that the Western distillation method spread to Middle-earth for the use of the Chinese people.

People who believe that soju originated in the Han and Tang dynasties, most of them do not understand the historical development process of liquor, only see the names of "shochu" and "liquor" in ancient books and according to the appearance of ancient distillers, it is unscientific to speculate that there was distilled liquor production in China before the Yuan Dynasty, and the noun meaning of "shochu" is divided by the Yuan Dynasty, and there are different "shochu" before the Song Dynasty, which refers to the grain fermented wine with low temperature heat treatment, and the meaning of the word "shochu" indicated by the word "shochu". It refers to the method of heating, that is, the inactivation of fermented liquor, without the meaning of distillation.

The history of wine in our country can be traced back to ancient times.

According to archaeologists, in the Neolithic pottery products unearthed in modern times, there are special wine vessels, indicating that in the primitive society, China's winemaking has been very popular.

Later, after the Xia and Shang dynasties, there were more and more drinking utensils. Among the unearthed Shang Yin cultural relics, bronze wine vessels account for a considerable proportion, indicating that the drinking atmosphere was indeed very prosperous at that time. Early wine should be fruit wine and rice wine.

Since the summer, the business Zhou, the Qin and Han dynasties, and even the Tang and Song dynasties, are all fruit grain steaming, koji fermentation, pressing and then out of wine, whether it is Wu Ji pressing wine to persuade guests to taste, or Wu Song's big bowl of drinking Jingyanggang.

With the further development of human beings, the wine-making process has been further improved, from the original cooking, koji fermentation, pressing, to cooking, koji fermentation, distillation, the biggest breakthrough is the purification of alcohol.

For thousands of years, China's liquor industry, in the course of historical changes, has branched out so that many famous liquors with more local characteristics and local customs have been brewed.

History and culture. The elegant artistic conception pursued by the ancient literati when they drank alcohol can no longer be seen with our own eyes today. Fortunately, from "Dream of Red Mansions", "Mirror Flowers" and other ** and books that record the liquor order, we can still get a glimpse of the clues.

China's wine culture shows its unique taste, style and spirit, and highlights its unique realm and scenery. The best part of it has long since become a cultural gem. The true spirit of wine culture is in line with the true spirit of Chinese culture.

Only in the context of the grand Chinese culture, to appreciate, appreciate and taste the true spirit of wine culture, can the wine culture be carried forward and expanded.

The origin of baijiu can be traced back to the Han Dynasty, and the distillers unearthed in the Han Dynasty proved that China had the ability to distill liquor in the Han Dynasty, but it was not used for production, and in 1975, Qinglong County, Hebei Province, unearthed a Southern Song Dynasty copper soju pot that was confirmed by experts to be used for liquor distillation.

Baijiu has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starchy raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, a blend of edible alcohol and spices cannot be regarded as liquor. The liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Yibin, Sichuan Luzhou triangle has the world's largest and best quality distilled liquor production areas, respectively, China's three famous liquor Mao Wulu, its liquor industry cluster carries half of China's liquor industry.

Chinese liquor is divided into the following flavor types, sauce flavor type, light fragrance type, strong flavor type, old white dry flavor type, rice flavor type, phoenix flavor type, combined fragrance type, Dong fragrance type, and other flavor types.

1. The origin of liquor There are several theories about the origin of liquor: the theory that liquor originated in the Han Dynasty is because it is now in the Shanghai Museum.

The bronze stills of the Han Dynasty related to baijiu are believed to have originated in the Han Dynasty; Baijiu originated in the Tang Dynasty, which is derived from the Tang poem "Lychee is newly ripe and the rooster comb is colored, and the soju smells the amber fragrance for the first time", "Since the soju is ripe in Chengdu, I don't want to enter Chang'an"; According to the relevant content of the "History of the Song Dynasty", it shows that the Northern Song Dynasty.

In the early days, there was shochu; Supporting liquor originated in the Southern Song Dynasty.

It is said that it was unearthed in Qinglong County, Hebei Province in 1975 and confirmed by experts to be a Southern Song Dynasty copper shochu pot used for liquor distillation; Baijiu originated in the Yuan Dynasty, according to the famous Ming Dynasty doctor Li Shizhen in the "Compendium of Materia Medica".

"Shochu is not an ancient method, since the founding of the Yuan Dynasty, its method of using strong wine and dregs into the retort, steaming on the steam, with a vessel to take the dew." All rancid wine can be steamed. In recent times, only glutinous rice or japonica rice is used.

or millet or straw, or barley, steamed, and koji brewed in the urn for seven days, steamed with retort, its clear as water, the taste is extremely strong, and the wine dew is also covered", but after research, Li Shizhen's record is quite different from the facts. The above theories about the origin of many liquors, even if calculated from the beginning of the Southern Song Dynasty, have a history of about 1,000 years.

Second, the development of liquor New China.

Since then, China's liquor industry has developed rapidly, especially with the continuous progress of science and technology, thousands of new achievements and new technologies have appeared in the liquor industry. Taking production technology as an example, in the 50s of the 20th century, the original liquor produced was not processed in the later stage, and was only bottled and sold after the pulp was dispatched. By the late 50s of the 20th century, people put forward the demand for incense and taste.

In 1956, in order to increase the rate of liquor production, the state was established in Yantai City, Shandong Province.

Organized a pilot project focusing on improving the liquor yield rate and improving the process operation as the breakthrough point, and achieved remarkable results, and published the first liquor technology book in China's liquor industry - "Yantai Operation Law". In the early 60s of the 20th century, with the Sichuan Food Fermentation Industry Research and Design Institute as the mainstay, a pilot project was organized in Yongchuan, Sichuan Province, and the "Sichuan Glutinous Sorghum Xiaoqu Liquor Operation Method" was officially published; In 1957, it was in Luzhou City, Sichuan Province.

A pilot project was carried out, and the traditional craftsmanship of Luzhou Laojiao was summarized in Luzhou Laojiao Qu Distillery; In 1964, the institute accepted the task of the Ministry of Light Industry of the People's Republic of China to carry out research on artificial transformation of cellars and the aging of new cellars. Through practice, it has been realized that the advantage of the quality of the strong flavor type Daqu liquor mainly depends on the age of the fermentation tank (i.e., the age of the cellar). Generally speaking, the longer the mud in the fermentation tank is used, the more functional microorganisms it enriches, and the better the quality of the wine produced.

In the past 30 years, wine research institutes, colleges and universities and winery scientists have carried out a series of research and practice work such as strengthening the old cellar mud, cultivating the old cellar mud, and cultivating wine microorganisms, and a series of fruitful innovations have been carried out in the process operation.

Baijiu originated in the Yuan Dynasty, baijiu is a general term for Chinese liquor, also known as shochu, laobaigan, burning knives, etc., Chinese liquor has a compound aroma with esters as the main body, with koji, liquor mother as sugar starter, using starchy raw materials, through cooking, saccharification, fermentation, distillation, aging and blending and brewing of various types of liquor.

China. Baijiu, also known as soju, is a traditional Chinese beverage liquor. According to the "Compendium of Materia Medica", it is recorded

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 bear the dew. "From this, it can be concluded that the production of baijiu in China has a long history. Chinese baijiu is famous for its colorful aroma style, and its special production process is unique in the world's brewing industry.

Definition of liquor:

Baijiu has a compound aroma with esters as the main body, using koji and liquor mother as saccharification starter agents, using starchy raw materials, through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, a blend of edible alcohol and spices cannot be considered liquor. Baijiu is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin in the triangle of Guizhou Renhuai, Sichuan Yibin and Sichuan Luzhou, with sauce flavor type and strong flavor type.

The main production area of liquor:

In the upper reaches of the Yangtze River and the Chishui River Basin, Renhuai in Guizhou, Yibin in Sichuan, the Luzhou Triangle in Sichuan, and Fenyang in Shanxi Province have the world's largest and best quality distilled spirits production areas, and their liquor industry clusters carry half of China's liquor industry. From the perspective of the four major sectors of China's liquor production, Yibin, Luzhou and Zunyi in the Sichuan-Guizhou plate, covering an area of 10,000 square kilometers, have a number of world-renowned liquor brands and world-class brewing masters, and the liquor output accounts for one-fifth of the country, which has the conditions to build the "Golden Triangle of Chinese Liquor" and the core area of liquor.

Liquor originated from **, has always been a lot of people curious, for the origin of liquor, has always been a different opinion, now more can form a consensus is that it originated in Shanxi, what is the reason?

For example, Beijing Erguotou was developed by Shanxi people who opened a wine shop in Beijing. There is also the wine-making province of Sichuan, which was first brewed by Shanxi merchants, and Moutai in Guizhou was also brewed by Shanxi salt merchants who came to Moutai Town to imitate Fenjiu, such as Shandong, Jiangsu, Northeast Hebei, Xinjiang, Inner Mongolia and other places also have records of Shanxi merchants opening wineries in the local area.

Baijiu originated in Shanxi, does that mean that Shanxi is the liquor capital of baijiu? **What about the wine capital of China?

There are indeed many places in China that are famous for wine, but there are only a handful of them that can be called the wine capital, and there are four that are more recognized in the industry at present: for example, Yibin, Sichuan, where Wuliangye is located, Luzhou, Luzhou, where Luzhou Laojiao is located, Fenyang, where Fenjiu is located, especially Xinghua Village in Fenyang, and Renhuai, Guizhou, where Moutai is particularly familiar.

There is no specific time for the historical origin of liquor, and there are different sayings in various places, but there are already relevant records of liquor in the Shang Dynasty in China, and now Yidi liquor, Du Kang liquor, ape liquor are basically recognized by the world, liquor is currently divided into national liquor and foreign liquor in China, of which the national liquor includes liquor, beer, rice wine and other liquors.

The time of origin of liquor.

1. There are different statements.

There is no specific time for the historical origin of liquor, and the statement of returning to various places in China is not the same, but there is already a character in the oracle bone inscription of the Shang Dynasty unearthed at present, and it is also the earliest record of liquor in China, which has a history of thousands of years.

2. Brewing classification.

At present, the origin of liquor is more recognized in China, there are three theories: ape liquor, Yidi liquor, and Du Kang liquor, among which ape liquor refers to apes hiding wild fruits in caves and fermenting them into alcohol or liquor substances through wild yeast in nature.

3. Classification of alcohol.

The general liquor in China is mainly divided into two categories: national liquor and foreign liquor, and the national liquor includes liquor, beer, rice wine and other alcohols, but the drinking habits in various parts of China are also different, for example, the northeast, northwest and other regions are generally dominated by a high number of liquor, while the south is dominated by warm liquor such as rice wine.