How was ancient wine brewed and what tools were needed?

Yellow rice wine is one of the oldest liquors in the world, which originated in China and only exists in China. It is known as the three ancient wines in the world together with beer and wine. About 3000 years ago, in the Shang and Zhou Dynasties, China people invented the double fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. There are many varieties of yellow rice wine, such as Jimo Old Wine in Shandong, Gujiangdong Wine in Ji 'an, Jiangxi, Huiquan Wine in Wuxi, Zhuangyuanhong in Shaoxing, Daughter Red in Shaoxing, Huang You in Shazhou, Zhangjiagang, Wugong Old Wine in Wujiang and Baihuayang. Shanghai wine, Hebi Yu He Shuanghuang wine, Fujian Min 'an wine, Jiangxi Jiujiang Fenggang wine, Jiangsu Baipu yellow wine (Shuiminglou), Jiangsu Jintan and Danyang Fenggang wine, Henan Shuanghuang wine, Guangdong Hakka Niang wine, Zhangjiakou Beizong yellow wine, Shaoxing yellow wine (Huadiao wine, etc.). ), Guangdong pearl red wine, etc.

Yellow rice wine takes rice, millet and millet as raw materials, and its general alcohol content is 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is nutritious and contains 2/kloc-0 amino acids, including several unknown amino acids. However, the human body cannot synthesize by itself, and must rely on food to ingest 8 essential amino acids. Yellow rice wine is therefore called "liquid cake".

Yellow rice wine is a specialty of Han nationality in China, which belongs to brewing. It plays an important role in the world's four major brewing wines (white wine, yellow wine, wine and beer). Brewing technology is unique and has become a typical representative and model of oriental brewing industry.