In that era when there were no crops such as grain, there were fruit trees everywhere. Lack of foreign picking "diners", the fruit is allowed to die and fall freely under the tree. Some of them turn into mud to protect trees in spring, summer, autumn and winter, while others pile up in tree pits or stone caves. Fruits are packed together for years, beaten by wind and rain, and are bound to rot. When the climate is right, they are not rotten into a nest, but fermented juice, which is the most primitive wine.
Animals lacking cultural civilization can't name wine, but their senses are more sensitive than people's, and they can still distinguish the quality of wine. Wine is thicker than water, alcohol is thicker than water, fragrant than water, and sweet than water.
The origin of winemaking
1977 One day in early summer, Professor Li Chuankui from the Institute of vertebrate paleontology and Paleoanthropology of Chinese Academy of Sciences excavated a gibbon fossil at Songlinzhuang archaeological site near Shuanggou. After testing, it has a history of 654.38+0.8 million years, and the bones were soaked in alcohol, hence the name "Shuanggou drunken ape".
Many records of "monkey wine" and "monkey wine" in unofficial history's notes prove that apes can brew fruit wine. Li Rihua, a writer in the Ming Dynasty, wrote "Peng Yi's Night Talk", saying: "There are many apes in Huangshan Mountain, and fruit is picked in spring and summer, and wine is made by stone injection. The fragrance is overflowing and the pace is heard." A Qing Lu Ruofan recorded in My Story of Western Guangdong: "There are many apes in Pingle Mountain in western Guangdong, and they are good at picking flowers and making wine. The woodcutter has a nest in the mountains, and the wine is like a stone. Drinking it, the smell is abnormal, which is called ape wine. "