What is the difference between the liquor drunk in ancient times and the present one?

In ancient times, there was no alcohol distillation technology, and most of the drinks were fruit wine or rice wine.

Because of the brewing equipment, the degree of ancient wine is not as high as that of modern wine, and it is generally between 10 and 30 degrees. You see in "Outwitting the Birth Gang", Yang Zhi drinks to quench his thirst, if it is the current wine, isn't it the more he drinks, the thirstier he becomes?

Basically, there is no difference, except that the quality of liquor is worse nowadays.

The alcohol concentration is low, and by today's degrees, it is generally only 2 or 3 degrees.

Modern liquor has a high alcohol concentration, and the usual liquor is twenty or thirty degrees.

China is the hometown of wine, but also the birthplace of wine culture, is one of the earliest countries in the world to make wine. The brewing of liquor has a long history in China. In the thousands of years of Chinese civilization development, the development of wine and culture has basically gone hand in hand.

Broadly speaking, there are two kinds of ancient liquor: one is colored liquor made from fruit grains, and the other is distilled liquor. Colored wine originated in ancient times, according to the "Shennong Materia Medica", the wine originated in ancient times and the Shennong era.

Shiben Eight Kinds" (Revised Edition) Chen Qirong said: "Yi Di is the beginning, the wine mash is changed to five flavors, and Shaokang (one is Du Kang) is made of straw wine." "Yi Di and Shao Kang are both from the Xia Dynasty.

That is, there was wine in the Xia Dynasty. Yu thought that this kind of wine was probably made of fruits, flowers and trees, not cereal wine. The wine of cereals should have originated after the prosperity of agriculture.

Lu Zhufan's "Puppet Records of Western Guangdong" has the following record about the wine of fruits, flowers and trees: (Guangxi) Pingle and other prefectures in the deep mountains, there are many apes, good at picking flowers and making wine. The woodcutter enters the mountain, and the one who gets its nest has more than a few stones, and the fragrance of drinking is abnormal, and the famous ape wine.

If this record is true, then it is possible for the ancestors to pick flowers and make wine in the life of lush grass and trees in the mountains of flowers and fruits. Wine made from cereals should begin with Yin. The Yin Dynasty had prosperous agricultural production and was recognized by most scholars.

Agricultural products are abundant, and it is inevitable to use them as wine. Zhu Fangpu edited the next volume of "Oracle Bone Science" text fourteen, wine words, where twenty-one see; Guo Moruo's "Yinxu Text Research" has the text of "wine, the year of the chief". The year of the chieftain, that is, the year of abundant wine.

And the Yin people died of alcoholism, which is contained in the history books, and it can be examined.

In ancient times, wine could not eat the dead, but now wine can.

Original liquor refers to liquor that is brewed directly and has not been blended, and liquor is the liquor after the original liquor has been blended. Generally speaking, I think that pure grain wine is good for the body, and the taste is good, and I now drink pure grain wine to buy grain Yangkang grain wine, mainly to rest assured, you can buy it on Jingdong.

Before the Yuan Dynasty, the wine up to the Southern Song Dynasty was all fermented wine, and the degree was not more than 20 at most; Most of them are rice wine below 10 degrees, which is filtered after fermentation; Therefore, there is"Li Baidou (10 liters) 100 wine poems","Green ant new brewed wine"Verses like this, like the eighteen bowls of wine that Wu Song drank in Jingyanggang were all below twenty degrees, or even about ten degrees. It is undistilled low-alcohol liquor and rice wine (there are more southerners), called mash grains, also called liquor brewing, and there are many names in modern times, such as sake lees, rice wine, sweet wine, sweet rice wine, glutinous rice wine, Jiang rice wine, Fu juice wine, etc.

After the Yuan Dynasty, we began to drink distilled spirits, which are the spirits we drink now, and are high-concentration liquors obtained by distillation.

Like the kind that Li Bai drinks, it's actually rice wine. After the Song Dynasty, it was liquor, but the degree was much smaller than now.

The wine that ancient people drank was rice wine, and I haven't seen costume TV! ~

At that time, the winemaking was all rice wine, and individual wine fairies and drunkards were all characters portrayed on ** and TV. Due to the limited conditions at that time, the distillation problem was not solved very well. So there is no strong liquor. But at that time, the wine was very nourishing, after all, it was a green product.

Generally, rice wine, phenol wine, liquor, medicinal wine, etc., there is no beer anyway.

Generally, it is rice wine, rice wine or sorghum wine, and there is no strong wine.

The second floor is right, that's basically it, but the sake of the past can't be brewed now, and the technology has been lost.

It's rice wine, you have it in your kitchen.

Bamboo wine is medicinal and has a health care effect on the body. It has a bit of a medicinal taste, with the fragrance of bamboo leaves, and compared with liquor, it is not so strong, a little fragrant, and some people may feel a little bitter and astringent.

The alcohol concentration is not the same.

The alcohol content was not as high as it is now.

In ancient times, the alcohol content was particularly low, so there is a saying that a thousand glasses are not drunk.

The current wine has been purified very well, but the ancient purification technology was not good, and the wine at that time was very rough, and it was not as strong as the wine now.