How is the brewing method of China ancient wine recorded in history?

China ancient wine-making techniques mainly include natural fermentation and koji-adding. Wine can be naturally fermented into wine without koji, and the grape winemaking method learned from the western regions should be natural fermentation method.

The newly revised Materia Medica in the Tang Dynasty said: "All wines should be compromised, while wines such as honey should not be compromised." There are yeasts on the surface of grape skin, which can ferment grapes into wine. Zhou Quan, a poet in Yuan Dynasty, once wrote a poem "Wine", which recorded the natural fermentation method at that time: the green grass was too stiff to fly, and the pearls under the chin took off the cold dew. Thousands of hooves are piled up day and night, and the columns are full of autumn and spring. After a few clouds, the moon turned clear and the iridium paste steamed warm. The wine turned into a fragrant pot, and the spring breeze froze and broke the cup. Manna deceives milk, and qu sheng tastes hard to understand. If you are clumsy, you will not fight Liangzhou.

Because our people have been making wine with distiller's yeast for a long time, in the traditional concept of China people, distiller's yeast must be added to wine making. Coupled with the obstacles in technical communication, some areas still don't understand the principle of natural fermentation of grapes, so in some historical materials recording wine-making technology, we can see some superfluous and funny places. For example, the wine method included in the famous monograph "Nine Classics of Beishan" in the Northern Song Dynasty is deeply branded with the brand of yellow wine brewing method.

1892 In the late Qing Dynasty, an overseas Chinese named Zhang Bitu established a vineyard and wine company in Yantai, and introduced excellent grape varieties and mechanized production methods from the west. Since then, the wine production technology in China has reached a new level. After the founding of New China, from the late 1950s to the early 1960s, China introduced wine grape varieties from Bulgaria, Hungary and the Soviet Union. China has also carried out the breeding of grape varieties. At present, in the arid areas of Xinjiang and Gansu, China has established vineyards and wine production bases in the coastal plain of Bohai Sea, the old course of the Yellow River, the early loess area of Motoki Takahara, the Huaihe River basin and the Changbai Mountain area in Northeast China. The newly-built winery has also made great progress in these aspects.