The Long History of Rice Wine

1. History of Rice Wine (Detail)

1. Historical origin: Artificial brewing is the manufacture of pottery. Otherwise, there would be no way to brew it. In the Yangshao culture site, there are both pottery jars and pottery cups. It can be inferred from this that about six thousand years ago, artificial brewing began. There is a saying in Kong Congzi: "Yao and Shun had a thousand bells." This shows that wine was already popular in the society at the time of Yao. The word "thousand bells" signifies that it was a primary fruit wine. According to the Records of the Grand Historian, Yidi made a "purpose-built wine" and offered it to Dayu, which was the beginning of the use of grain to brew wine. After the Xia, through the Shang and Zhou Dynasties, the Qin and Han Dynasties, and even the Tang and Song Dynasties, wine was made by steaming fruits and grains, fermenting them with added currants, and pressing them to produce wine. Many Westerners think that rice wine is a Japanese creation, but it was actually the first alcoholic beverage brewed by the Chinese. The technology for brewing sake in Japan was introduced from China. As early as 1500 B.C., Chinese oracle bone inscriptions mention the use of alcohol in rituals, and in the 8th century B.C., ancient Chinese poets wrote poems depicting people getting drunk. As late as around 1000 B.C., China invented the technology of fermentation and brewing, which made the alcohol content of wine at least three times higher than that of ordinary beer. China's superior brewing technology lies in the fact that it was the first country to use quartz to make wine, and it was also discovered that to increase the alcohol content of wine, it was sufficient to keep adding cooked and soaked grains during the fermentation process. This was the world's first brewing technique, and it produced a highly concentrated beverage. It was only a few centuries ago that this technology spread to Japan and other countries around the world. Therefore, it can be said that it was China that first invented rice wine.

2. Ancient brewing method: Thousand Lanterns people like to brew rice wine in the month of Lunar New Year, brewing and drinking it by themselves, enjoying the joy of farmland. In the Tang Dynasty, there are poems of "talking about mulberry and hemp with wine" and "bottled wine and poor family only old spirits", which show that farmers had the custom of brewing and drinking their own wine and treating guests with rice wine at that time. Brewing rice wine first to the glutinous rice (fifty to sixty pounds) soaked on a day and night, the next day fishing up panned, drying more than ten minutes after the steamer in the steamer basket; then the glutinous rice into a moderate tank, add the right amount of water and wine, and then stir with a wooden stick. Around the rice tank with a thick layer of straw wrapped around the top of the grass even son, so that the rice in the fermentation. So after 7 to 10 days, lift the grass Lianzi, in the rice tank and then add some water (1 catty rice about 3 pounds of water), and then after four or five days, glutinous rice is brewed into rice wine. This homemade rice wine is slightly sweet, nutritious, winter drink a cup can be soothing and invigorating, cold and refreshing. The rest of the lees can be made into small dishes, fishing on a small bowl, put some shrimp or pickles, can be made into delicious dishes. How to Make Rice Wine Abroad: Go to a Chinese store and buy five pounds of glutinous rice in a bag and one bag of wine koji (two koji). Soak the rice in water (half a day is enough) and rinse it well. Put water in a steamer, place a white cloth over the steamer drawer, and boil the water until there is steam. Place the drained glutinous rice on the cloth and steam. Steam for about an hour. Taste for yourself. Without the cloth, the glutinous rice will block the holes in the steamer drawer and will not be cooked. This is an experience of failure. Powder one of the wine curds and set aside. Remove the steamed glutinous rice from the steamer and let it cool to room temperature. Use chopsticks to turn the rice occasionally to speed up the cooling process. Sprinkle a little cool water over the cooled rice and use your hands to break up the rice. Use as little water as possible. Sprinkle the rice with the wine curd, mixing it with the rice as you sprinkle it, trying to mix it evenly. Don't be too hasty. Sprinkle one layer at a time and mix well before sprinkling again. Leave a little bit of the brewing seasoning behind. Transfer the glutinous rice to a fermenting vessel. A large rice cooker is good. Use it to soak the glutinous rice. Gently press it down with your palm as you put it in. Sprinkle the last bit of rice wine on top of the fermented rice. Rinse the glutinous rice from your hands into the container with a little cool water, then press and wipe the glutinous rice with your hands to make the surface smooth. Cover the glutinous rice with plastic wrap, leaving as few gaps as possible. Cover with a lid. Place in a warm place, such as a clothes basket. I put the container in the oven. An old-fashioned oven always has a little bit of fire inside, just enough to keep it at a gentle temperature. It's the lazy way out. It's best to insulate it with clothes and quilts or something, the indoor temperature is unstable in the winter. It takes about three days. Keep checking in between to see if there is any heat. If it's hot, that's a good sign. You can taste it on the third day. Finished fermentation of glutinous rice is crispy, juicy, fragrant smell, sweet flavor, wine flavor is not nose, can not taste the raw rice grains. At this point, you can remove the plastic wrap and the rice wine is ready. If it is done well, the glutinous rice will not fall apart and can be divided into pieces. If the fermentation is overdone, the glutinous rice will be empty, full of water, and the flavor of the wine will be too strong. If the fermentation is not enough, the glutinous rice will have raw rice grains, which will hurt your teeth. The sweetness is not enough, and the flavor of the wine is not enough. If too much water is sprinkled when mixing the wine curd, the glutinous rice will be empty and will not be formed into lumps. Once cooked, it will fall apart. Speaking of which, this fermentation technique of wine curd is still a great invention in ancient China. There are two kinds of microorganisms in the brew: gray mold and yeast. Gray mold converts starch into sugar, i.e. saccharification process; yeast converts sugar into ethanol, i.e. alcoholization process. Only when both processes have been carried out to the right degree can a delicious rice wine be produced. This method was not known in Europe until the last century. Before that, Europeans used malt to saccharify starch and combined it with fermentation to make beer. Ancient China's fermentation technology is no different. It is amazing that the ancient people could utilize two kinds of microorganisms to cooperate. Other inventions, such as soy sauce, vinegar, food coloring red aflatoxin, moldy tofu, kimchi, tempeh, stinky tofu, etc., are all remarkable inventions, most of which are unique to China. For example, the same kimchi in the United States is too sour and tastes bad. This is because they add yeast and sugar, and the sourness comes mainly from acetic acid. Chinese kimchi uses lactobacilli, and the sourness comes mainly from lactic acid, which is so delicious that it makes my mouth water just thinking about it. The former is aerobic fermentation, the latter is anaerobic fermentation.

2. The culture and origin of Chinese rice wine

Rice wine, also known as mash, was called "sweet" in ancient times.

It is a traditional local flavor snack common in the south. The main ingredient is river rice, so it is also called river rice wine.

Wine brewing in the north is generally referred to as "rice wine" or "sweet wine". Artificial brewing is the manufacture of pottery.

Otherwise, there is no way to brew. In the Yangshao culture sites, there are both clay pots and clay cups.

It can be deduced from this that about six thousand years ago, artificial brewing began. The Kong Congzi says, "Yao and Shun had a thousand bells."

This means that wine was already popular in society at the time of Yao. The word "thousand bells" signifies that it was a primary fruit wine.

The Records of the Grand Historian records that Yidi made a "purpose-built wine" and offered it to Dayu, which was the beginning of grain-based winemaking. Since the Xia, through the Shang and Zhou, through the Qin and Han, and even the Tang and Song dynasties, all the fruit grain steaming, fermentation, pressing and then wine out.

Many Westerners think that rice wine is a Japanese creation, but it was actually the first alcoholic beverage brewed by the Chinese. And the technology of brewing sake in Japan was introduced from China.

As early as 1500 BC, Chinese oracle bones mentioned the use of alcohol in rituals, and in the 8th century BC, ancient Chinese poets wrote poems depicting people getting drunk. As late as around 1000 BC, China invented the technology of fermentation and brewing, which made wine at least three times more alcoholic than ordinary beer.

China's superior wine-making technology was the first to use quartz to make wine, and it was also discovered that to increase the alcohol content of wine, cooked and soaked grains could be added continuously during the fermentation process. This was the world's first brewing technique, and it produced a highly concentrated beverage.

It was only a few centuries ago that this technology spread to Japan and other countries around the world. Therefore, it can be said that it was China that first invented rice wine.

The people of Qiandeng liked to make rice wine in the month of Lunar New Year, brewing their own wine and enjoying the farmland. In the Tang Dynasty, there were poems of "talking about mulberry and hemp with wine" and "bottled wine and poor family only old spirits", which showed that farmers had the custom of brewing and drinking their own wine and treating their guests with rice wine at that time.

The poet's rice wine: "Don't laugh at the muddy wine in the peasant's house, and leave guests with enough chickens and dolphins in the year of abundance. There is no way out of the mountain, but there is another village in the darkness of the willow.

Lu Fangweng's poem "Traveling to Shanxi Village" refers to "rice wine", which is commonly known as "rice wine". This is a kind of glutinous rice as the raw material of home brewed local wine, white color, slightly turbid, like yellow wine and taste lighter, after the force is more sufficient.

Generally, it is brewed in the month of Lunar New Year and drunk in the Spring Festival, so it is called "Lunar Wine" or "Spring Wine". Since Mr. Lu Fangweng described it this way, it means that in the rural areas of Shaoxing during the Southern Song Dynasty, brewing and drinking rice wine was a common phenomenon.

The eating habits of the sand people were inherited from Shaoxing, and rice wine was no exception. Many people make a jar or two of rice wine before the New Year and use it to entertain guests in the Spring Festival.

Some people brew it themselves, and some hire someone to do it for them. The method of production is: first soak the glutinous rice, panned clean, steamed into dry rice with the Zhen bucket, spread on top of the bamboo plaque, with cool water, so that the rice is loose and not sticky, and then will be crushed into the wine mixing.

Before the wine is put into the tank, it should be warmed with hot water. After entering the tank, smooth the surface of the wine and make a swirl in the center.

In order to promote fermentation, the wine tank must be kept warm, not only the mouth of the tank covered with grass, the walls of the tank should also be wrapped with straw, cotton wool, plastic film and so on. Three or four days later, depending on the wine seepage to half the wine vortex, you can put the water (must be cold water), the proportion of rice, water by weight to each half of the appropriate, so rice, water should be weighed.

Even if you want to put a little more water, not more than 10%. A day or two after the release of water, the surface of the wine material will appear patterned cracks, then stir with a stick, commonly known as "open".

Must be stirred every other day, *** stirred three times, respectively, called "the first", "two", "three". Thereafter, there is no need to move.

After one month, you can open the tank to drink. Whether or not there is a fine crack on the surface of the wine material when it is "opened" is the main sign of the quality of the rice wine.

The wine with fine cracks is not sweet and has a mellow flavor, which is appreciated by good drinkers; on the contrary, it has a sweet taste and is not strong enough, and can only be drunk by women and children. The time between the release of water and the appearance of fine cracks is short.

Generally, there is a fine crack overnight, indicating that the fermentation is normal; if three or four days have not been fine crack, the wine is difficult to become. The water needs to be good to make the wine.

Because the water quality of the sand has always been poor, so the people who used to make rice wine always had to rush to the lakes of Shaoxing or the Lujiaquan of Ochre Mountain to pick up water, and a quart of water needed two people to take turns to pick up on their shoulders, going out early in the morning and coming back at dusk, which was really not easy. Doctor's opinion: rice wine is suitable for a wide range of year-round can drink, especially in the summer because of high temperatures, rice is easy to ferment, it is thirst quenching home brew, loved by the elderly and children's favorite.

Boiled eggs with rice wine or add part of the brown sugar, is the maternal and elderly nourishment. However, it is not recommended for people who are allergic to alcohol, and you should not drink too much of it at one time to get drunk, and it is even more inappropriate to drink it in summer.

As a medicinal, cold, blood, lack of milk, rheumatoid arthritis, lumbago and numbness of the hands and feet, etc., to drink hot; neurasthenia, trance, depression and forgetfulness, etc., plus eggs with boiled soup better; menstrual disorders, anemia, spermatorrhea, diarrhea, and Yuanqi degradation of the disease, can be appropriate to add cinnamon, lychee, jujubes, or ginseng with boiled soup, the effect is good. Rice wine can help blood circulation, promote metabolism, with the blood nourishing face, Shu Jin vitality, health and longevity of the efficacy of the body, so it is most suitable for winter drinking, as long as there is no allergic reaction to alcohol, adults can choose.

Especially for maternal blood stasis, back pain, numbness and tremor, rheumatoid arthritis, bruises, neurasthenia, trance, depression, dizziness, tinnitus, insomnia and forgetfulness, indigestion, anorexia and irritability, rapid heartbeat, physical weakness and decline of energy, spermatozoa, drowning, menstrual disorders, lack of breast milk, and anemia and other disorders have a great complementary effect. People who are allergic to alcohol should not drink, and can not drink too much at a time to drunkenness, summer is even more inappropriate to drink.

3. The history of yellow wine

Yellow wine is a national specialty of China, also known as rice wine (ricewine), belonging to the brewing of wine, the world's three major brewing of wine (yellow wine, wine and beer) in an important seat. The brewing technology is unique and has become a typical representative and model of the oriental brewing industry. Among them, Shaoxing Huangjiu from Zhejiang Province is the oldest and most representative product of the history of yellow wine; Shandong Jimo Old Wine is the typical representative of northern corn yellow wine; Fujian Longyan Sinking Jar Wine and Fujian Old Wine are the typical representatives of red-curved rice yellow wine.

Huangjiu is one of the oldest liquors in the world, originating from China, and is the only one in China, and is one of the world's three oldest liquors, along with beer and wine. About 3,000 years ago, during the Shang and Zhou Dynasties, the Chinese created a unique method of compound fermentation of wine curds and began to brew yellow wine in large quantities. Yellow wine has a wide range of origins and many varieties, the famous ones being Zhejiang Hua Diao wine, Scholar's Red, Shanghai Old Wine, Shaoxing Jiayan wine, Fujian Old Wine, Jiangxi Jiujiang Fengtan wine, Jiangsu Danyang Fengtan wine, Wuxi Huiquan wine, Guangdong Pearl Red Wine, Shandong Jimo Old Wine, etc. The Chinese people have been recognized by the Chinese brewing industry as the best brewers. However, it is recognized by the Chinese brewing industry as the most popular one in the international and domestic markets, with the most Chinese characteristics, and the first one is Shaoxing wine.

Yellow wine is made from rice and corn, and generally has an alcohol content of 14%-20%, which is a low-degree brewing wine. Yellow wine is rich in nutrients, containing 21 kinds of amino acids, including special in the unknown amino acids, and the human body can not synthesize their own must rely on food intake of 8 kinds of essential ammonia and its acid yellow wine have, so it is known as the "liquid cake.

4. The history of the development of wine

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The history of wine in China is extremely long

Author: anonymous Article source: unknown Hits 14 Update time: 2005-10-27

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When our ancestors were still apes, they already had a relationship with wine. Because, the earliest wine on earth shall be the natural fermentation of fallen wild fruits. Therefore, the emergence of wine, not the invention of mankind, but the creation of heavenly craftsmanship.

The prerequisite for artificial winemaking is the manufacture of pottery. Otherwise, there is no way to brew. In the Yangshao culture sites, both pots and cups. It can be inferred from this that about six thousand years ago, artificial brewing began. At the time of Yao, wine was already popular in the society. The word "thousand bells" signifies that it was a primary fruit wine, close to water. According to the Records of the Grand Historian, Yidi made a "purpose-built wine" and offered it to Dayu, which was the beginning of grain-based winemaking. After the Xia, through the Shang and Zhou Dynasties, the Qin and Han Dynasties, and even the Tang and Song Dynasties, wine was made by steaming fruits and grains, fermenting them by adding quartz, and pressing them to produce wine. Li Shizhen in the "Compendium of Materia Medica" also said: "Shaojiu is not an ancient method, since the Yuan Dynasty began to create its method. With thick wine and dregs into the retort, steaming gas on, with a device to take the drip dew. All sour and bad wine, can be steamed and burned. In recent times, but fear to glutinous rice or round-grained rice or millet or barley steamed, and the quartz brewing urn in seven days, to steam the retort. Its clear as water, taste very strong, cover wine dew also." The core point of this passage, is that the brewing process, from the original cooking, curved fermentation, pressing, changed to cooking, curved fermentation, distillation. The essence of the so-called breakthrough is the purification of alcohol. This mode of production has been basically the same as in modern times. During the Qianlong period of the Qing Dynasty, Xuanhua, Zhili province on the brewing households to collect pot-burning tax, marking the prosperity of the liquor industry.

Since ancient times and today, wine has been accompanying the rise and fall of history. Kong Shangren wrote in "Peach Blossom Fan", "Watching him raise the vermilion building, watching him feast his guests." The rise also has wine, the death also has wine, indeed can be said to be through the boom and bust and no waste, through the hundreds of generations and for the treasure. "Wine is a scourge for a long time", in fact, not, people's character is good or bad, is determined by the physiological genes, and wine has nothing to do. The good is good, the evil is evil, there is no wine, drink or not drink, can not change anything. We need not praise wine too highly or blame it too heavily. Our attitude towards wine, it is not prohibited not indulge, have a ritual, tend to its advantages, avoid its disadvantages.

5. How did rice wine come about, please explain

The Records of the Grand Historian recorded that Yidi made "wine" to offer to Dayu, which was the beginning of grain brewing.

Many Westerners think that rice wine is a Japanese creation, but it was actually the first alcoholic beverage brewed by the Chinese. The technology of brewing sake in Japan was introduced from China. As early as 1500 BC, Chinese oracle bone inscriptions mentioned the use of alcohol in rituals, and in the 8th century BC, ancient Chinese poets wrote poems depicting people getting drunk.

Expanded:

Other effects of rice wine

1, defrosting

A frozen fish, the first half of the fish, drizzled with some rice wine. The first half drizzled with some rice wine, poured completely, a few minutes later, will find that the first half has felt a thawed sticky liquid on top, while the second half is still frozen like a stick.

2, to restore the fluffy

Sprinkle a few drops of rice wine on the bread, put it into the microwave oven and turn it (specific time to control), after the turn, you will find that the bread is just like freshly baked, and the texture is very good Oh.

3, beauty

With the combined lotion mixed with the right amount of rice wine, coated in the face, you can do with the mask.

4, moisturizing

winter in white water with the right amount of rice wine to drink, you can keep the body water.

5, cooking

In scrambled eggs with a little rice wine, you can make the eggs tender and fluffy and shiny bright.