summer
According to Shiben, in the Xia Dynasty, "Yi Di started the wine mash and changed it into five flavors. Shao Kang makes wine. " If recorded accurately in Shiben, it should be regarded as the earliest wine name in China. This wine is usually brewed from sticky sorghum or rice.
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The wine in Shang Dynasty is wine, wine and wine. Wine is made of millet, and glutinous rice is made of distiller's yeast, millet and some spices, which is a kind of sacrificial wine; Glutinous rice is a sweet wine made of tillers.
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In the Zhou dynasty, due to the improvement of brewing technology, the types of wine began to increase greatly.
There are three kinds of wine recorded by Li Zhou, namely, loose wine, old wine and sake, but there are different explanations for their brewing methods.
Event wine may refer to temporary or temporary wine, and the brewing time is relatively short. Yesterday's wine was brewed for a long time. Brewing in winter and ripening in spring. It has a stronger taste and clearer color than wine. Sake takes longer to brew. Brew in the first winter and drink in the next summer. The taste is mellow and the color is clear.
In the Zhou Dynasty, there were many names about wine, such as Qing, Medicine, Pulp, Nian, Bad, Rank Wine, Aged Wine, Discretion, Clarification Wine, Laoze and so on.
Han/Han/Chinese/human
Liquor in the Han Dynasty probably has the following names.
1. According to the brewing raw materials, it is divided into rice wine, millet wine, yellow wine, wine, sugarcane wine, pepper wine, cinnamon wine, chrysanthemum wine and Lan Ying wine.
2. According to the brewing season of wine, it is divided into spring wine, autumn wine, winter wine and winter wine.
3. According to the color of wine: white wine, yellow wine, golden pulp mash, etc.
In addition, there are names that distinguish between brewing time and brewing taste.
Tang and song dynasties
During the Tang and Song Dynasties, the brewing industry flourished, and there were many kinds of wines, often named after the word "Spring", such as Tukuchun, Liang Shi Spring, Shidongchun, Jiannanchun, Sitangchun, Huangduchun, Liuduchun, Shizhouchun, Haiyuechun, Jinbochun, Penglai Spring, Qinhuai River Spring, Fenghechun and Guxichun.
When pear blossoms are in full bloom, some people take a stream next to the tree to make wine, which is called "Pear Blossom Spring". In summer, thunder rain is used to make wine, which is called "thunderbolt spring". The poet Su Shi once made wine at the foot of Luofu Mountain in Huizhou, named it "Luofu Spring", and so on.
There are countless wine names in Song Dynasty, among which more than 200 kinds are recorded by Zhang Nengchen.
The naming of wine in Song Dynasty has the following situations.
1. It is named after the strong, sweet and beautiful taste of wine.
Alcohol, fermented grains, mashed mash, etc. Such as: fairy wine, natural alcohol, pure alcohol, fermented grains and fairy mash.
Name the wine according to its color.
Use solid color or green color, such as jade paste, jade liquid, jade juice, chalcedony, etc.
3. Named after a special composition characteristic.
For example, mutton wine is added with fat mutton.
Yuanming
During the Yuan and Ming Dynasties, due to the popularization and promotion of distillation technology, the scale of wine-making in all parts of the country has developed greatly. During this period, distilled liquor quickly spread throughout the country. Brewing materials and wine production have greatly increased. In ancient books, there are many records about the varieties, names, places of origin and characteristics of Ming Dynasty wines. For example, there are many wines in the north, such as pear wine, jujube wine and koumiss wine. There are honey wine, leaf wine and coconut milk wine in the south.
In the history of wine, there are more than 100 kinds of famous wines all over the world, which can be roughly divided into.
1. Named after the place of origin
Yizhou-Yijiu
Cangzhou Tibetan wine
Jinhuafu-Jinhua wine
Taihe-Thai wine
2. Named after raw materials
Shi Jing Yellow Rice Wine, Shaoxing Douchi Wine, Yuedong Litchi Wine, Fenzhou Mutton Wine, Huai 'an Artemisia absinthe Wine, Shaanxi Wine, Chengdu Cima Wine, Funan pomegranate wine Wine, Zhongzhou Watermelon Wine, etc.
3. Named after the brewing method and storage device.
Suzhou Tanjiu, Sanjiu Liquor, Yangzhou Honey Dripping Liquor, Jiannan Shaoquan Double-headed Liquor, Chengdu Juqu, Tantong Liquor, etc.
4. Named after the taste, taste and color of the wine.
The palace is full of incense, such as the golden pulp mash in Xijing, the broken jade wine in Xiangzhou, the pearl red in Luzhou, the Dangkou wine in Fahrenheit, the white wine in Fengzhou, and so on.
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The categories and names of liquor in Qing dynasty are very close to those in modern times, and they are more colorful and complicated.