liquor
In China, wine-making started at least in the early days of agriculture. Liu An in Han Dynasty mentioned in Huai Nan Zi that "the beauty of Qing Ang began in Reggie". [4][5]
Jiang Tong of Jin Dynasty wrote in Jiu Hao: "The prosperity of wine began with the Emperor or Du Kang's cloud. There are endless meals and Xu Kongsang's entrustment. It is precisely because of this that he has accumulated a lot of flavor and accumulated a lot of gas for a long time. "
Jiang Tong was the first person in the history of China to put forward the theory of "natural fermentation of grain to make wine". [5][4]
Mr. Fang described this in detail: "Before and after the emergence of agriculture, the method of storing grain was relatively extensive. Natural grains will be moldy and germinate when they are wet, and the leftover cooked grains will also be moldy. These moldy and germinated grains were natural nie in ancient times. When they are soaked in water, they can be fermented into wine, that is, natural wine. People are constantly exposed to natural koji and natural wine, and gradually accept natural wine as a drink. Over time, artificial tillering and artificial brewing were invented. " [4][5]
Modern science explains this problem in this way: under the action of enzymes, starch is gradually decomposed into sugar and alcohol, which naturally becomes wine with strong aroma, and enzymes are secreted by natural microorganisms. [5][4]
The food of ancient people, the wild fruit collected has high sugar content and can be fermented into wine without liquefaction and saccharification.
Alcohol is widely used in industry.