There are several legends about the origin of wine

: The theory that wine was made in heaven, the theory that wine was made by apes and monkeys, the theory that wine was made by Yidi and the theory that wine was made by Dukang. Archaeological data supporting the origin of winemaking: the two prerequisites for grain winemaking are winemaking raw materials and winemaking containers. The following typical Neolithic culture periods have some reference to the origin of brewing. (1) Peiligang culture period (5000-6000 BC) (2) Hemudu culture period (4000-500 BC) In the above two culture periods, there are pottery and crop remains, which have the material conditions for brewing. (3) The period of Maishan Culture (7,355-7,235 B.C.) had a well-developed agricultural economy. According to the statistics of relevant experts: "the grain pile found in the site is 100m3, equivalent weight of 50,000 kilograms", and also found some pottery similar in shape to the later generation of wine vessels. Some people think that the possibility of grain brewing is very big in the period of Magishan culture. (4) Sanxingdui Site This site is located in Guanghan, Sichuan Province, and the buried materials are relics between 4800 BC and 2870 BC. A large number of pottery and bronze wine vessels have been unearthed at the site in the form of cups, goblets and jugs. Their shapes are also rare for prehistoric artifacts. (5) Dawenkou Culture Burials in Lingyinhe, Ju County, Shandong Province In 1979, archaeologists unearthed a large number of wine vessels in Dawenkou Culture burials in Lingyinhe, Ju County, Shandong Province. Particularly noteworthy is a combination of wine vessels, including a large pottery used for brewing and fermentation, a leaky jar used for filtering wine, a pottery urn used for storing wine, and a pottery tripod used for cooking materials. There are various types of drinking utensils more than 100 pieces. According to the analysis of archaeologists, the owner of the tomb may have been a professional brewer (Wang Shuming: "Brewing in the Late Dawenkou Culture", Chinese Cooking, 1987.9). On the wall of the excavated pottery jar, a picture was also found engraved, which was analyzed as a picture of wine filtering. During the Longshan Culture, there were even more wine vessels. Domestic scholars generally agree that wine-making was a more developed industry during the Longshan Culture. The above archaeological information confirms that winemaking did exist in the period of the Yellow Emperor and Xia Yu in the ancient legend. Modern scholars on the origin of winemaking: 1, wine is a natural product of recent scientists found that in the diffuse universe, there are some celestial bodies, is composed of alcohol. The alcohol contained, such as made of beer, can be used for hundreds of millions of years for human beings to drink. What does this mean? It can be used to show that alcohol is a natural product of nature. Humans did not invent alcohol, they simply discovered it. The most important ingredient in wine is alcohol, (the scientific name is ethanol, molecular formula for C2H5OH), many substances can be converted into alcohol through a variety of ways. For example, glucose can be converted into alcohol under the action of enzymes secreted by microorganisms; as long as certain conditions exist, certain substances can be converted into alcohol. Nature is fully equipped to produce the basis of these conditions. China's Jin Dynasty Jiang Tong in the "Wine Grant" wrote: "the rise of wine, originating from the emperor, or cloud Yi Di, and cloud Dukang. There is rice is not exhausted, the commission of the remaining empty mulberry, the accumulation of flavor, the long storage gas Fang, this is out of this, not by the strange side." Here, the ancients put forward the idea of natural fermentation of leftover rice into wine, is in line with scientific reasoning and the actual situation. Jiang Tong was the first person in the history of China to propose the doctrine of natural fermentation of grains into wine. In short, it was not an invention but a discovery that human beings began to brew grain wine. Mr. Fang Xinfang described it specifically: "Before and after the emergence of agriculture, the method of storing grains was crude. When natural grains were damp, they would become moldy and sprout, and the leftover cooked grains would also become moldy. These moldy and sprouted grains were the natural corks of the ancient times, and when they were immersed in water, they were fermented into wine, i.e. natural wine. People kept contacting the natural quill and natural wine, and gradually accepted natural wine as a beverage, so they invented artificial quill and artificial wine over time". Modern science explains this by saying that the starch in leftovers is gradually decomposed into sugar and alcohol under the action of enzymes secreted by microorganisms existing in nature, and naturally transformed into wine with a strong aroma. In ancient times, people's food, the collection of wild fruits with high sugar content, without having to go through liquefaction and saccharification, the most easy to ferment into wine. 2, fruit wine and milk wine - the first generation of beverage wine human beings consciously brewing, from the beginning of imitation of nature's masterpieces. There are a lot of records about the natural fermentation of fruits into wine in the ancient books of China. For example, in the Song Dynasty, Zhou Mi in the "Kui Xin Miscellaneous Knowledge" has recorded that the pear was stored in a clay jar and then turned into a fragrant pear wine. Yuan Dynasty Yuan Hao Wen in the preface to the "Peach Wine Fugu" also recorded that a mountain people because of the refuge in the mountains, piled up in the tank of the peaches also turned into a fragrant and mellow wine. There are also records of the so-called "Ape Wine" in ancient history, of course, this kind of Ape Wine is not consciously brewed by apes, but is a fruit wine produced by natural fermentation of fruits collected by apes. As far back as the Paleolithic era, people lived by gathering and hunting, and fruit was naturally one of the staple foods. Fruits contain more sugar (such as glucose, fructose) and other ingredients, in nature, under the action of microorganisms, it is easy to natural fermentation to generate fragrant, delicious fruit wine, in addition, animal milk contains protein, lactose, very easy to ferment into wine, hunting for a living of the ancestors may also accidentally from the retained milk in the milk to get milk wine. In the "Yellow Emperor's Classic of Internal Medicine", there is a record of "sweet cheese", which is the earliest record of milk wine in China. According to the ancient legend and the speculation of the principle of brewing, the most primitive varieties of alcohol consciously brewed by human beings should be fruit wine and milk wine. Because fruit and animal milk is very easy to ferment into wine, the brewing technology required is relatively simple. Two questions are worth considering when exploring the origins of grain winemaking: when did grain winemaking originate? To what category do our oldest grain wines belong? The latter question is covered in the beer section of Chapter Five. There are two diametrically opposed views of when grain brewing began. The traditional view of the origin of brewing that: brewing was developed after farming, this view was put forward as early as the Han Dynasty, Liu An in the Han Dynasty in the "Huainanzi", said: "the beauty of the clear ounce, began in Lei?ê". Many modern scholars also hold the same view, some people even think that when the development of agriculture to a certain extent, there is a surplus of food before the beginning of winemaking. Another view that grain brewing preceded the farming era, such as in 1937, China's archaeologist Mr. Wu Qichang had put forward a very interesting point of view: "The earliest of our ancestors planted rice planted millet for the purpose of brewing rather than cooking ....... Eating is really brought out from drinking." This view is more popular in foreign countries, but there has been no evidence. After half a century, the United States, the University of Pennsylvania anthropologist Dr. Solomon Katz published a paper, and put forward a similar point of view, that people initially planted grains for the purpose of brewing beer, people first found that the collected grains can be brewed into wine, and then began to consciously cultivate grains, in order to ensure that the supply of raw materials for brewing. The basis of this view is: ancient times, the human staple food is meat is not grain, that is, if the human survival of the staple food is not grain, then the human planting of grains may also be another way to explain. Overseas found in more than 10,000 years ago, people in ancient times have begun to brew grain wine, and at that time, people still live a nomadic life. To summarize, there are two main views on the origin of grain winemaking, namely: before the farming era and after the farming era. It is of great significance for the origin and development of wine, and for the development of human society, to put forward a new viewpoint and to re-examine the traditional viewpoints.