中国酒文化Chinese_wine_culture分析.pptVIP

Contents The origin of Chinese wine Why do we have wine？ Classification of wine The stories about wine Origin Several famous brands of wine Maotai Five-Grain liquor Luzhou Liquor Gujing Tribute Wine Grape Wine of the Great Wall Yellow wine 红曲酒——五月红 4 The Stories about Wine 中国酒器种类的繁多不仅仅是因为社会生产力的发展，更是由于封建等级制度的需要，通过不同的酒器来代表不同的身份。酒器就和古代官服一样被分成三六九等，打上了等级的标签。不同的人使用不同的酒器，酒器的存在完全就是为了辨别和突出喝酒之人的身份。 --Beer It is produced by the brewing and fermentation of starches, mainly derived from cereals—the most common of which is malted barley, although wheat, corn, and rice are also widely used. alcohol content by volume: 2.5-7.5% Fruit wine Wines made from fruit juices are collectively called “tianjiu”, including Chinese grape wine and lychee wine. alcohol content by volume: 7%-18%. --Huangjiu Huangjiu (literally “yellow wine” or yellow liquor) is a type of Chinese alcoholic beverage brewed directly from grains such as rice, millet, or wheat. It may be clear, beige, yellowish-brown, or reddish-brown in color. Unlike baijiu, such liquors are not distilled, and contain less than 20% alcohol. Types of Huangjiu: Mijiu (米酒) the generic name for Chinese fermented rice wine clear in color used for both drinking and cooking alcohol content by volume: 12-19.5%. Huadiao jiu (花雕酒) originating from Shaoxing made of glutinous rice and wheat alcohol content by volume: 16% Liaojiu (料酒) a lower grade of huangjiu widely used in Chinese cuisine as a cooking wine sold with various seasonings added, such as cloves, star anise, cassia, black cardamom, Sichuan pepper, ginger, nutmeg, and salt Liaojiu (料酒) a lower grade of huangjiu widely used in Chinese cuisine as a cooking wine sold with various seasonings added, such as cloves, star anise, cassia, black cardamom, Sichuan pepper, ginger, nutmeg, and salt There are many stories about wine in Chinese history. Tao Yuanming, a poet in the Jin dynasty, could not li