Where is the birthplace of Chinese liquor? What year did the history of liquor originate?

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.

Nonsense, it is only right that the liquor is made by Du Kang, which originated in Yichuan, Henan.

Who invented Chinese baijiu? Do you know the true origin of Chinese baijiu?

I don't know, I guess it's in the Central Plains, because the birthplace of Chinese civilization is there. Although Sichuan wine is currently famous, there is a break in the culture of Shu.

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.

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.

The history of liquor originated in the Yuan Dynasty.

In ancient China, the brewing technology of baijiu was quite mature. The earliest liquor was made from grains such as sorghum and wheat through fermentation and distillation. This liquor is called "rice wine" because of its pale yellow color.

With the passage of time, the production process of baijiu has been continuously improved and perfected, and the current style and characteristics have gradually formed.

In Chinese history, baijiu used to be a very important cultural symbol. In ancient times, people often used baijiu to worship ancestors, entertain guests, or celebrate festivals. At the same time, baijiu has also become one of the themes of literati and artists, and many famous poems and literary works have touched on the theme of baijiu.

Introduction to the characteristics of liquor

1. High alcohol content: The alcohol content of liquor is generally more than 40%, and some can even reach more than 60%, so it is necessary to control the amount when drinking, so as not to affect your health.

2. Strong aroma: Baijiu has a unique aroma, and different brands and types have different aromas, such as the sauce aroma of Moutai liquor, the fragrance of Wuliangye liquor, etc. These aromas mainly come from compounds such as esters, aldehydes, and ketones produced in the fermentation process.

3. Mellow taste: Baijiu has a mellow taste, soft entrance and long aftertaste. This is because the liquor has been distilled and aged many times, so that the impurities and peculiar smells in it are removed, leaving behind the pure essence and aroma of the liquor.

4. Transparent color: The color of liquor is usually transparent or yellowish, this is because no other pigments are added during the brewing process. At the same time, the color of different brands and types of liquor is also different, such as amber in Moutai and pale yellow in Wuliangye.

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.

Chinese baijiu has a compound aroma with esters as the main body

It is a variety of liquors made from koji and liquor mother as saccharification starter cultures, and using starchy (sugar) raw materials 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.

The above content reference: Encyclopedia - liquor.

What is the origin of liquor, whether the liquor was made by Du Kang, and those who love liquor must see.