Grand View of Chinese Wine Culture

Author: Chang Gong
Publisher:
Publish Date: 2001-01-01
Features: The conscious brewing of alcohol by humans began with imitating the masterpieces of nature. In our country, the large-scale production of alcohol and the formation of a certain-scale industry started approximately ago. Therefore, China is recognized worldwide as the earliest country to invent brewing alcohol with koji. Some countries and scholars even compare this invention to China's "Four Great Inventions." When did the ancestors of the Chinese nation invent alcohol? This cannot be traced in detail. However, according to ancient records, there are four theories:
First, the "Du Qing Invented Alcohol Theory." During the Eastern Han Dynasty, Xu Shen explained the character "" in his Shuowen Jiezi, stating that alcohol was invented by Du Kang of the Zhou Dynasty.
Second, the "Yi Di Invented Alcohol Theory." It is believed that during the time of Xia Yu, a person named Yi Di began brewing alcohol. The Lüshi Chunqiu contains the phrase "Yi Di made alcohol."
Third, the "Huang Di Invented Alcohol Theory." This is inferred from a discussion between Huang Di and Qi Bo in the ancient medical text Huangdi Neijing Suwen, where they discuss the brewing of alcohol.
Fourth, the "Astral Star Invented Alcohol Theory." The Jiu Pu Pu states, "Heaven has a wine day, and alcohol was created by the wine star." In reality, the earliest alcohol was neither created by a single person nor gifted by heaven—it was a masterpiece of nature.
We know that the main component of alcohol is ethanol, and without ethanol, there is no alcohol. Modern science has revealed the process of alcohol formation: starch is converted into alcohol under the action of yeast, and adding some nutrients can synthesize alcohol. This process can be completed under natural conditions. In autumn, when the fruits on the trees ripen and fall to the ground, under suitable conditions, the fermentation bacteria attached to the fruit skin multiply rapidly in the sugar content of the fruit, producing a large amount of enzymes. The sugar is then broken down by enzymes into an alcohol-containing liquid, which is the original alcohol.
This book is divided into seventeen parts, covering topics such as the origin and legends of alcohol, alcohol and emperors, alcohol and famous figures, alcohol and wisdom, alcohol and poetry, and more, discussing Chinese alcohol culture from various perspectives. The content is comprehensive, well-organized, and well-documented. It combines knowledge and readability, allowing you to broaden your horizons and gain knowledge.