The Origin and Modernity of Brewing Industry

With the development of brewing industry, modern brewing technology has also made great progress. Especially in China, the structure of wine products has changed obviously, from high alcohol content to low alcohol content, from grain wine to fruit wine; The product quality has also been significantly improved. Since the end of 1970s, a large number of new technologies have been popularized in China on the basis of studying the microbial flora of distiller's yeast, improving the production technology and dissecting the flavor components of liquor, which has played an important role in improving the technical level of liquor-making industry.

In the wine industry, the application of hot soaking technology in red wine has played an important role in preventing the oxidation of the original wine, retaining the fruit aroma and increasing the pigment, and at the same time saving more than 20% of the fermentation volume; In liquor, juice purification was used to prevent juice oxidation, pectinase was used to improve the quality and yield of juice, bentonite filtration, rapid centrifugal purification, pure yeast inoculation and low temperature fermentation were used to improve the product quality. In addition, the use of single grape fermentation to brew high-quality wine is also an important achievement of wine-making technology. While consolidating and improving the quality of traditional products, the rice wine industry has adopted measures such as large pot fermentation, mechanical transportation and freezing and cooling, which has changed the ancient production mode of traditional pottery pots and small jars for thousands of years, so that rice wine production is no longer limited by seasons. The liquor industry has also made some achievements in exploring the production law of famous liquor, realizing mechanized production and large container storage, exploring artificial ripening technology, and saving grain and energy. Modern brewing technology contains profound scientific principles and applied technologies, involving many disciplines, which need to be further clarified and explored.

The development of brewing technology in China can be divided into two stages: the first stage is natural fermentation, which has gone through thousands of years, and the traditional fermentation technology has developed from gestation to maturity; The second stage began in the Republic of China. Due to the introduction of western scientific and technological knowledge, especially microbiology, biochemistry and engineering knowledge, the traditional brewing technology has undergone tremendous changes. People understand the mystery of the micro-world of brewing, the labor intensity in production is greatly reduced, the level of mechanization is improved, and the quality of wine is more guaranteed.

China is the hometown of wine, the birthplace of wine culture and one of the earliest countries in the world. Brewing has a long history in China. In the history of thousands of years of civilization development in China, the development of wine and culture basically went hand in hand.

Generally speaking, there are two kinds of ancient wines: one is colored wine made of fruit grains, and the other is distilled wine. Colored wine originated in ancient times. According to Shennong Materia Medica, wine originated in ancient times and Shennong era. Chen Qirong of Eight Kinds of World Books (revised edition) said: "When Yidi started, the wine mash became five flavors, and Shao Kang (Kang) made wine." Yi Di and Shao Kang are both Xia people. That is, there was wine in the Xia Dynasty. I think this wine is probably made of fruits and flowers, not grains. Cereal wine should start after the agricultural boom. Lu Zuofan's book "Occasional Stories in Western Guangdong" has the following records: (Guangxi) There are many apes in the mountains of Pingle and other provinces, and they are good at picking flowers and making wine. The woodcutter gets his nest in the mountains, and his wine is like stones, and the smell of drinking is abnormal, so it is called ape wine.

If this record is true, it is possible for our ancestors to pick flowers and make wine in the lush life of Huaguoshan. The wine made from grains should start from yin. It has been recognized by most scholars that the agricultural production in Yin period was prosperous. Since agricultural products are abundant, it is inevitable to make wine. There are Zhu Fangpu and Oracle Bone Inscriptions, two volumes fourteen and twenty-one see the word wine; Guo Moruo's Research on Characters in Yin Ruins contains the article "Wine is the Year of Emirates". The year of Emirates is a year of abundant wine. But the Yin people died of alcoholism, which is recorded in the history books. (Excerpted from Huang Xianfan's A Preliminary Study on the Interpretation of Ancient Books)

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Early wines should be fruit wine and rice wine. Since the summer, in the Shang and Zhou Dynasties, Qin and Han Dynasties and even the Tang and Song Dynasties, fruits and grains were cooked, fermented and squeezed before making wine. Whether Wu Ji pressed wine to persuade customers to taste it or Song Wu drank Jingyanggang in a big bowl, they all drank fruit wine or rice wine. With the further development of mankind, wine-making technology has been further improved, from the initial cooking, koji fermentation and pressing to cooking, koji fermentation and pressing. For thousands of years, during the historical changes, China's wine-making industry has branched out, thus brewing a variety of famous wines with local characteristics and better reflecting local customs. The wine ceremony customs of different regions and nationalities have all built a profound and ancient country of famous wines.

Jiang Tong, a native of A Jin, wrote in "The Classic of Wine": "The prosperity of wine began with the emperor ... and there was endless food, leaving me with nothing to eat, which accumulated into a smell and smelled good for a long time. For this reason, it is not surprising. " It shows that cooked grain can be fermented into wine by itself if it is put in the wild under certain natural conditions. Inspired by this natural fermentation into wine, people gradually invented artificial brewing. China could make wine artificially in Xia Dynasty at the latest. For example, "Warring States Policy": "The emperor's daughter ordered Yidi to make wine and enter." According to archaeological excavations, there are many pottery wine vessels in Longshan cultural site, which are also recorded in Oracle Bone Inscriptions. Yeast unearthed from Shang Tomb in Taixi Village, Gaocheng County has been fermented underground for 3,000 years. Ban Gu of the Han Dynasty also explained the meaning of aromatic medicinal liquor in Bai Hu Tong Kao Dian. The earliest existing ancient wine in China was found in Tianhu Shang Dynasty cemetery in Mangzhang Township, Luoshan. It is packed in a bronze container, which is well sealed. Up to now, the components can be measured, which proves that every 100 ml of wine contains 8239 mg of ethyl formate vinegar, which is fruity, indicating that this wine is a mellow and fragrant wine, which is consistent with the records in Oracle Bone Inscriptions. By the Zhou Dynasty, brewing had developed into an independent handicraft workshop with a considerable scale, and there were management positions such as wine administration, wine man, man, pulp worker and big sister who specialized in brewing. Wine is a big drink created by people of all ethnic groups in the long-term historical development process. The oldest physical wine in the world is the wine unearthed in Zamaria, Iran, which is still mellow more than 3,000 years ago. The oldest physical wine in China is the imperial wine of Han Dynasty unearthed in Xi 'an. According to experts' research, it is grain wine (also certified as yellow rice wine by experts). As a yellow rice wine worker, I am very excited and lucky! ) It's delicious, delicious, amazing! In China's Oracle Bone Inscriptions, the word "wine" and words related to wine such as "Yi", "Zun" and "You" appeared very early. It can prove that wine has existed for a long time. As for the records in literature and history, there are countless more. For example, in China's first book of poetry, The Book of Songs, there is a poem about "Drunk with wine, full with virtue" (elegance means drunkenness). In Zhouyi, Zhou Li, Book of Rites, Zuo Zhuan and other classics, there are many records about ancient wine customs, such as "drinking can support the elderly", which shows that wine has many uses and is indispensable in life customs.

The chemical composition of liquor is ethanol, which generally contains a small amount of fusel alcohols and esters. The concentration of edible liquor is generally below 60 degrees (that is, 60%) (a few are above 60 degrees). After fractionation, liquor is purified to be more than 75% medical alcohol and more than 99.5% anhydrous alcohol. Wine is made from fermented grains. China was the first country to make wine. Brewing technology was invented as early as 2000, and it has been continuously improved. At present, it has developed to produce beverages and alcoholic beverages with various concentrations and tastes, and extracted medical alcohol with a concentration of over 95% and anhydrous alcohol with a concentration of 99.99% for industrial, medical and scientific experiments. Due to the prevalence of alcohol, the crime rate has risen sharply. Drinking makes people easily paralyzed, unconscious and irrational.