What is the taste of ancient wine, and is ancient wine delicious

Count, it is said to be about the same as drinking vinegar. As far as I can estimate, it's probably somewhere between beer and vinegar, and I'm talking about wine from the pre-Qin period.

It's so pitiful that someone can not get drunk for a thousand cups.

Ancient sake is different from today's liquor, in ancient times, it was brewed liquor, the alcohol content was very low, and after fermentation, it would acidify into vinegar. Because the degree is low, the amount of drinking is generally larger, and it has to be heated and drunk when the weather is cold, of course, the purpose of heating is not only that, the brewed wine tastes more mellow when heated, and the taste degree will be higher. The modern sense of liquor is generally only distilled, the degree is between 40-70 degrees, because the liquor is stronger, the amount of drinking is also small, so now few people reheat and drink, but some old people still have the habit of drinking warm wine.

This kind of wine is generally believed to have appeared in the Yuan Dynasty, when the Liangshan heroes of the Song Dynasty drank a few large bowls or the whole gourd of wine at every turn, it is estimated that they are all brewed low-alcohol wine, Wu Song Jingyanggang drank eighteen masters, if it was 50 degrees of distilled liquor, it is estimated that he would have died of alcohol poisoning.

Because of the low alcohol content and the large amount of drinking that required heating, the drinking utensils in ancient times were larger, and they were equipped with warm sake utensils and spoons to add hot sake to the drinking utensils at any time.

Green plum boiled wine on heroes.

As you can imagine, the bowl is filled with brewed sake, heated over a charcoal fire, and a few green plums are added to increase the aroma of the sake. Cao Cao and Liu Bei knelt on the ground face to face, and there was a pair of cases in the middle, which was a small table. At that time, there were no chairs, and there were mats on the ground, and kneeling on them was equivalent to sitting, and the two of them pushed their glasses and changed the lamps, and talked about the world's major events while drinking.

The taste of ancient wine is lighter and pure.

China's sake brewing technology has a long history, and the beverage began to appear more than 3,000 years ago. At that time, the sake brewing was made of grains, and after a certain period of fermentation, it was simply filtered and drunk, and the taste of this wine was light and the color of the wine was relatively dirty, so there was a pot of turbid wine and other verses.

Koji liquor is actually a kind of fermented liquor that has undergone technical improvement, but at the time of brewing, a special koji is added, and the finished liquor is a little higher than the original liquor, and the taste of this koji liquor is pure and rich, and the maximum degree will not exceed 10 degrees, similar to the rice wine of the Blind Wu Dynasty in the current stove.

The taste of ancient wine is lighter and pure.

China's brewing technology has a long history, and the beverage began to appear more than 3,000 years ago. At that time, the liquor was made of grains, and after a certain period of fermentation, it was simply filtered and drunk.

Koji sake brewing is actually a kind of fermented liquor that has undergone technical improvements, but when it is brewed, a special koji is added, and the degree of the sake produced is a little higher than that of the most original liquor, and the taste of this koji liquor is pure and rich, and the maximum degree will not exceed 10 degrees, similar to modern rice wine.

In ancient times, the wine was refreshing and elegant, the degree was not high, and the taste in the mouth dissipated quickly, so some ancient books described the soju at that time as "disappearing when you enter it".

In the past, the evaluation criteria for wine were much more diverse than now, and people in the past paid attention to a taste no matter what wine they drank, because wine was scarce and precious, and every sip of wine was a gift from God, and it was certainly worth savoring. People really have to reflect on this now.

People who are accustomed to drinking modern liquor with different flavors and strong flavors may not be used to it for a while if they go back to drink ancient liquor, but according to historical records, during the Southern Song Dynasty, the ordinary people of the small waiters on the socks street and the dignitaries of Lu Xiang were all in a hurry to drink, and they were still summoned by the emperor to the palace to taste the tribute wine.

Before the invention of distillation technology, most people drank rice-fermented liquor, much like the current mash, and later merchants rolled it up and began to add plant ash to let impurities precipitate, and the liquor became clear and transparent, but in essence it was only a dozen degrees. At the beginning of the invention of distillation technology, the application was not particularly mellow, and the distilled spirits that people drank at that time were also relatively low.

The wine is spicy. Liquor and water are collectively referred to as drinkable water such as liquor, water, beverages, and liquids used to entertain guests. This term is mainly used in the restaurant industry.

The chemical composition of liquor is ethanol, which generally contains trace amounts of fusel and esters. The concentration of edible liquor is below 60% (i.e. 60%). The fractionated liquor is purified to a medical alcohol content greater than 75% and an anhydrous alcohol content greater than that.

Wine is made from the fermentation of grains. Wine Overview:

The chemical composition of liquor is ethanol, which generally contains trace amounts of fusel and esters. The concentration of edible liquor is below 60% (i.e. 60%). The fractionated liquor is purified to a medical alcohol content greater than 75% and an anhydrous alcohol content greater than that. Wine is made from the fermentation of grains.

China is the earliest wine-making country. It invented winemaking techniques as early as 2,000 years ago and has been continuously improving and perfecting them. It has developed to produce beverages and alcoholic beverages of various concentrations and flavors, extracting medical alcohol with a concentration of more than 95% and anhydrous alcohol with a concentration of more than 95% for industrial, medical and scientific experiments.

Because of the prevalence of alcohol, the crime rate has risen dramatically. Drinking alcohol can easily paralyze people, make people unconscious, and lead to irrational behavior.

The wine is all spicy.

The collective term for alcohol and water can refer to the liquid drinkable water such as wine, water, and beverages, and the liquid used to entertain guests. The term is mainly used in the restaurant industry. The chemical composition of liquor is ethanol, which generally contains trace amounts of fusel and esters, and the concentration of edible liquor is below 60 degrees (i.e. 60%), and the liquor is purified to more than 75% for medical alcohol by fractionation, and purified to absolute ethanol for the above.

Liquor is made by fermentation of grain.

Overview of liquor: the chemical composition of liquor is ethanol, which generally contains trace amounts of fusel and esters, the concentration of edible liquor is below 60 degrees (i.e. 60%), and the liquor is purified to more than 75% for medical alcohol by fractionation, and purified to absolute ethanol for the above. Liquor is made by fermentation of grain.

China is the earliest wine-making country, as early as 2000 years ago invented the wine-making technology, and constantly improved and perfected, has developed to be able to produce various concentrations, various flavors, all kinds of alcohol-containing beverages, and for industry, medical and health and scientific experiments to produce a concentration of more than 95% of medical alcohol and anhydrous ethanol. Due to the prevalence of alcohol, the crime rate has risen dramatically. Drinking alcohol makes people easily paralyzed, unconscious, and irrational.