Traditional Culture Encyclopedia - Traditional festivals - How was China ancient liquor brewed?
How was China ancient liquor brewed?
Since ancient times, all ancient sages and sages have used pure grain as the raw material for brewing wine. The wine brewed from pure grain is very similar to the naked wine separated from acid esters: "its wine is turbid", so it is called turbid wine in history.
Distilled liquor did not appear until the Yuan Dynasty, but the brewing process was still to add Daqu, Xiaoqu or bran koji to pure grain and then ferment it in the cellar. After a certain degree, the sugar in the grain will be converted into ethanol, and the wine slurry will be filtered and distilled. Wine retort was also called "Tianguo" in ancient times, which was shaped like a large steamer. Boil water in the pot, put the distiller's grains after adding koji into the steamer, and put the steam pressure into the steamer with a boiler. The boiling point of ethanol is 78.3 degrees Celsius, and the boiling point of water is 100 degrees Celsius. Therefore, in the process of heating with steam, ethanol is boiled before water is boiled, so that wine can be distilled from distiller's grains. Ethanol vapor will rise along the tube above the pot cover and condense to get distilled wine. This is the brewing technology and principle of traditional liquor.
This wine is characterized by grain fermentation, and the brewing process is called "pure grain solid fermentation method". Another feature is the need to add koji.
China has a long cultural history, and the treasures in the wine sea are dazzling. As long as it is carefully excavated, it can continue to contribute to the material and spiritual life of mankind. The above is an introduction about how China ancient liquor was brewed. I hope these introductions by Bian Xiao can help old and new friends.
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