白酒的历史与文化（Liquor history and culture）.docVIP

白酒的历史与文化（Liquor history and culture） Liquor history and culture Yangsijia 1. The origin of wine Archaeological and documentary data show that the stage from natural winemaking to artificial winemaking took place about 7000 to 10000 years ago. Nine thousand years ago, the Mediterranean coast of the Assyrians invented malt beer; seven thousand years ago, Mesopotamia people in the Middle East Mesopotamia invented Wine; from the unearthed a large number of drinking and wine containers, artificial wine in Chinas history can be traced back to the period of Yangshao culture, which is about seven thousand years. We know that any substance containing sugar, such as fruit, honey, or animal milk, is susceptible to the effects of natural microorganisms. Therefore, we believe that the most primitive wine should be naturally fermented from sugary fruits: This is a common occurrence among ancient peoples notes. The well-known ape wine is one of the natural wines. [2] the first generation of artificial drink liquor The process of human society development is to enter the nomadic society first, and then to enter the agricultural society. The earliest artificial beverage wine of invention, is the age for animal milk fermented koumiss. Because the animal milk contains lactose, it can ferment naturally to produce ethanol. This cream, called lilao , Zhou liyunpian . That is to say, the first generation of artificial beverage wine, without any saccharification and fermentation agent, all depend on the natural formation. Today, the Inner Mongolia ethnic minority in Tibet, Qinghai and other places, still retains the beast milk wine habit. It was about 7000 or 10000 years ago. [3] the second generation of artificial drinks (fermented wine) Chinas second generation of artificial drinks wine is added to the saccharification and fermentation agent to lead, also known as artificial fermented wine (for non distilled liquor), also referred to as fermented wine. The addition of saccharifying and f