China is the hometown of wine, the birthplace of wine culture and one of the earliest countries in the world. Brewing has a long history in China. In the history of thousands of years of civilization development in China, the development of wine and culture basically went hand in hand.

Generally speaking, there are two kinds of ancient wines: one is colored wine made of fruit grains, and the other is distilled wine. Colored wine originated in ancient times. According to Shennong Materia Medica, wine originated in ancient times and Shennong era. Chen Qirong of Eight Kinds of World Books (revised edition) said: "When Yidi started, the wine mash became five flavors, and Shao Kang (Kang) made wine." Yi Di and Shao Kang are both Xia people. That is, there was wine in the Xia Dynasty. I think this wine is probably made of fruits and flowers, not grains. Cereal wine should start after the agricultural boom. Lu Zuofan's book "Occasional Stories in Western Guangdong" has the following records: (Guangxi) There are many apes in the mountains of Pingle and other provinces, and they are good at picking flowers and making wine. The woodcutter gets his nest in the mountains, and his wine is like stones, and the smell of drinking is abnormal, so it is called ape wine.

If this record is true, it is possible for our ancestors to pick flowers and make wine in the lush life of Huaguoshan. The wine made from grains should start from yin. It has been recognized by most scholars that the agricultural production in Yin period was prosperous. Since agricultural products are abundant, it is inevitable to make wine. Zhu Fangpu compiled Oracle Bone Inscriptions's second volume, with 14 words of wine and 21 words. Guo Moruo's Research on Characters in Yin Ruins contains the article "Wine is the Year of Emirates". The year of Emirates is a year of abundant wine. But the Yin people died of alcoholism, which is recorded in the history books. (Excerpted from Huang Xianfan's A Preliminary Study on the Interpretation of Ancient Books)

Early wines should be fruit wine and rice wine. Since the summer, in the Shang and Zhou Dynasties, Qin and Han Dynasties and even the Tang and Song Dynasties, fruits and grains were cooked, fermented and squeezed before making wine. Whether Wu Ji pressed wine to persuade customers to taste it or Song Wu drank Jingyanggang in a big bowl, they all drank fruit wine or rice wine. With the further development of mankind, wine-making technology has been further improved, from the initial cooking, koji fermentation and pressing to cooking, koji fermentation and pressing. For thousands of years, during the historical changes, China's wine-making industry has branched out, thus brewing a variety of famous wines with local characteristics and better reflecting local customs. The wine ceremony customs of different regions and nationalities have all built a profound and ancient country of famous wines.

Jiang Tong, a native of A Jin, wrote in "The Classic of Wine": "The prosperity of wine began with the emperor ... and there was endless food, leaving me with nothing to eat, which accumulated into a smell and smelled good for a long time. For this reason, it is not surprising. " It shows that cooked grain can be fermented into wine by itself if it is put in the wild under certain natural conditions. Inspired by this natural fermentation into wine, people gradually invented artificial brewing. China could make wine artificially in Xia Dynasty at the latest. For example, "Warring States Policy": "The emperor's daughter ordered Yidi to make wine and enter." According to archaeological excavations, there are many pottery wine vessels in Longshan cultural site, which are also recorded in Oracle Bone Inscriptions. Yeast unearthed from Shang Tomb in Taixi Village, Gaocheng County has been fermented underground for 3,000 years. Ban Gu of the Han Dynasty also explained the meaning of aromatic medicinal liquor in Bai Hu Tong Kao Dian. The earliest existing ancient wine in China was found in Tianhu Shang Dynasty cemetery in Mangzhang Township, Luoshan. It is packed in a bronze container, which is well sealed. Up to now, the components can be measured, which proves that every 100 ml of wine contains 8239 mg of ethyl formate vinegar, which is fruity, indicating that this wine is a mellow and fragrant wine, which is consistent with the records in Oracle Bone Inscriptions. By the Zhou Dynasty, brewing had developed into an independent handicraft workshop with a considerable scale, and there were management positions such as wine administration, wine man, man, pulp worker and big sister who specialized in brewing. Wine is a big drink created by people of all ethnic groups in the long-term historical development process. The oldest physical wine in the world is the wine unearthed in Zamaria, Iran, which is still mellow more than 3,000 years ago. The oldest physical wine in China is the imperial wine of Han Dynasty unearthed in Xi 'an. According to experts' research, it is grain wine (also certified as yellow rice wine by experts). As a yellow rice wine worker, I am very excited and lucky! ) It's delicious, delicious, amazing! In China's Oracle Bone Inscriptions, the word "wine" and words related to wine such as "Yi", "Zun" and "You" appeared very early. It can prove that wine has existed for a long time. As for the records in literature and history, there are countless more. For example, in China's first book of poetry, The Book of Songs, there is a poem about "Drunk with wine, full with virtue" (elegance means drunkenness). In Zhouyi, Zhou Li, Book of Rites, Zuo Zhuan and other classics, there are many records about ancient wine customs, such as "drinking can support the elderly", which shows that wine has many uses and is indispensable in life customs.