In our country, for a long time, people always regarded Du Kang as my own person and Du Kang as the ancestor of brewing. "Shuo Wen Jie Zi Zhong Duan" contains: "Shao Kang, the ancients, made dustpans, brooms and wine first. Shao Kang, Du Kang also. " Legend has it that he was the king of midsummer and was born in the history of 2 1 century BC. Thus, if Du Kang invented wine-making, it was 4,200 years ago. Jiang Tong of Jin Dynasty thought that Du Kang was not the ancestor of brewing. He said in Wine and Wine: "The prosperity of wine rises above the emperor and becomes the daughter of the emperor." It is believed that the origin of wine is earlier, and the brewing method was invented 5000 years ago, starting from the Yellow Emperor, which was 1000 years earlier than Du Kang. Jiang Tong also said in "Wine Stills": "First, as far as social health is concerned, there are endless problems, and it is not surprising that they are empty mulberry, which has accumulated over time and accumulated fragrance for a long time." It is pointed out that Du Kang has made a great discovery in the original brewing technology of "changing rice into wine", and has carried out reform and started to steam raw grain to make wine. The "Warring States Policy" of the Western Han Dynasty also said: ... Yidi makes beautiful wine, enters it, drinks it after drinking it. "They all think that Yi Di and Du Kang are skilled winemakers, not inventors of wine. From China Tea and Wine Information Network.
The invention of wine predates the appearance of writing, so the origin of wine is not accurately recorded. At first, people called it "ape wine". The ancient mountain forest is full of wild fruits, and apes eat wild fruits for a living. There are many fruits in summer and autumn, so we will eat the remaining fruits and peels and throw them in the cracks of the cave. When these fruits and peels rot, the wild yeasts in the peels naturally ferment the sugar in the fruits and convert it into wine pulp, which is naturally formed fruit wine. In this regard, there is such a description in Ode to Qing 'ao: "There are many apes in Yuefu Mountain, and they are good at picking flowers and making wine. When the woodcutter enters the mountain, he gets his nest, and his wine is like a stone. The smell of drinking is abnormal, which is called ape wine. " If we infer from the phenomenon that apes can also make wine, wine existed long before human beings appeared, but it is a natural thing in nature. China's wine culture has a long history. There are hundreds of drunken poems, drunken sayings and calligraphers, as well as friends who take wine as their friends ... these are all expressions of emotion and behavior. And there are written records, a comprehensive exposition of wine-making technology works, when pushing Jia Sixie's "Qi Yao Min Shu". From China Tea and Wine Information Network.
Jia Sixie, an agronomist, was born in Yidu (now Shouguang) in Qixian County when Emperor Xiaowen of the Northern Wei Dynasty. Ren Gaoyang (now northern Linzi, Shandong Province) was the satrap. Today, he inspected agriculture in the local area, Shanxi, Henan and Hebei. He has a profound understanding of agricultural production and adheres to the idea that "food is the most important thing for the people". He is not only a feudal bureaucrat, but also a big landlord who manages agriculture. He often goes to the countryside to ask about agriculture and learn about crop planting and processing technology. "Today, I collect classics, poems and ballads. I am old. After doing the test, he surpassed the yeoman and finally got rid of sugar. He was born with a career. He failed to finish the book. He called it The Book of Qi Yaomin. Qi Yao Min Shu summarized the achievements of agricultural production technology in northern China at that time, introduced the methods of intensive cultivation of crops, such as seed selection, seed soaking, fertilization, crop rotation, storage, etc., taught some experiences in the cultivation of cereals, vegetables, fruit trees and trees, and described the feeding techniques of livestock, poultry, fish and silkworms. From the processing and brewing of agricultural and sideline products to the prevention and treatment of livestock and poultry diseases, there are detailed discussions. From China Tea and Wine Information Network.
The Book of Qi Yao Min was originally read and recorded only by the people, and it was not officially published until the heyday of the Northern Song Dynasty, and it advised the messengers to guide agricultural production. Since then, it has been continuously copied and printed, with more than 20 versions, which have been widely quoted by other agricultural books and miscellaneous works. This book was introduced to Japan in the Tang Dynasty, and now more than 20 editions have been published in the world. Not only China people study it, but also international research institutions have been set up to write papers, publish books and study its scientific value. Its outstanding scientific content had a far-reaching impact on agricultural production at that time and later generations. It is not only a precious cultural heritage of the motherland, but also a pearl in the history of ancient natural science in the world. With the increasing influence of his works, Jia Sixie's name is famous all over the world. He has become one of the few world agricultural cultural celebrities, and is known as the "agricultural saint". From China Tea and Wine Information Network.
Chapter sixty-four to sixty-seven of the seventh volume of Qi Yaomin's Book specifically discusses the brewing technology: first, "making divine comedy and combining wine"; The second is "white wine"; The third is "silly cake wine"; The fourth is "French wine". There are more than 10,000 words in four chapters, and more than 40 kinds of koji-making methods and wine-making methods of 10 are introduced in detail. Especially in koji-making and fermentation, it was really not easy to master the very accurate growth time of microorganisms when technology was very underdeveloped at that time. It can be said that he was a famous winemaker at that time. During the Northern Wei Dynasty, social stability and people lived and worked in peace and contentment, which promoted the development of the brewing industry. According to legend, Jia Sixie was granted more than 40 hectares of land by the government at that time. Together with the original private land, the number was staggering, and there were manors everywhere, spanning Shouguang, Yixian, Yinxian and Juyangshui (Mihe) banks. There are large and small winemaking workshops in this land, and he often goes in and out to collect and spread winemaking technology and experience. From China Tea and Wine Information Network.
The ancients said, "Flexion is the bone of wine, and water is the blood of wine". From China Tea and Wine Information Network.
Jia Sixie was the first person to record the making of music and wine. He not only described the process of raw materials, water, crushing, sanitation and fermentation time in detail. More interestingly, in the Book of Qi Yao Min, Jia Sixie collected a piece of Zhuqu Wen, which people used to pray when writing songs. The record is as follows: From China Tea and Wine Information Network.
"Di Qing in the East Tuhong, Shen Wei in Di Qing; Chi Di went to the public, and Chi Di threatened God; Slaughterers in West Bai Di, Shen Wei, Bai Di; Tugong in northern Hei Di, Shen Wei, Hei Di; The Central Yellow Emperor is a local official, and the Yellow Emperor is a powerful god. One day, one day, the new moon, we should respect the gods of five parties and five places, argue the boundaries, and establish the territory of five kings and buffon. The recommendation of candied wine is to pray for each other, hope to hang down their magical power and study what they want diligently, so that the moth-eaten will disappear, the caves will be hidden, and the clothes will be colorful, or the fragrance will be overflowing and the taste will be super harmonious. Drinking is good for a gentleman. Being drunk is ostentatious, good for a villain, respectful and quiet. Tell me over and over again that the motto is perfect. When God listens, he should speak his mind. People want heaven, so people want it, and they hope to go on with Bi Yong. As urgent as law. I wish you three times and goodbye. " From China Tea and Wine Information Network.
The ancients attached great importance to making songs and making wine. In order to make good wine, they prayed for the blessing of the gods, which shows why their songs are called "Divine Comedy". From China Tea and Wine Information Network.
There must be a good spring for famous wine. When discussing the water used for brewing in Qi Min Requirements, Jia Sixie said: "River water is the best, and people far from the river take extremely sweet well water, but salty water is not good." According to Shouguang County Records, the biggest river in Shouguang is Mi River, which runs through the north and south of the county and divides the county water system into two parts. Xiaoqing River system is west of Mihe River, and Mihe River system is east of Mihe River. Mihe River, known as the giant ocean water in ancient times, originated in the western foothills of Yi Mountain in Linqu County and flows through Linqu, Qingzhou and Shouguang. It seems that the river water mentioned by Jia Sixie is actually mainly composed of mountain springs, and well water is also the seepage of rivers on the surface. Houzhen and Immobile two grain and wine bases are located on the east bank of Mihe River. Archaeologists have discovered more than 0/40 sites of Dawenkou culture, Longshan culture, Northern New Culture and Yueshi culture in Shouguang, and unearthed a large number of cultural relics such as pottery pots, pottery floats, copper pots and copper spoons from Shang, Zhou, Qin, Han, Three Kingdoms, Jin and Southern and Northern Dynasties, all of which were utensils for holding and drinking wine at that time, which proves that there were brewing workshops in Shouguang at that time. From China Tea and Wine Information Network.
For thousands of years, Jia Sixie's wine-making technology not only spread throughout Shouguang and Qilu through his Book of Qi Yaomin, but also spread widely in China and around the world, which played an important role in promoting the development of wine-making culture. Shouguang has produced many famous wines throughout the ages, attracting countless literati to taste and become a tribute to the court. In the Qing Dynasty, there were more than ten private wineries in Houzhen, Shouguang (now the grain wine production base of Shandong Shouguang Qiminsi Liquor Co., Ltd.), which used sorghum as raw material to ferment wheat koji and distill liquor, which was famous far and near. Emperor Kangxi of the Qing Dynasty visited this place, and local officials and above offered good wine. Emperor Kangxi smelled this wine, which was rich in cellar fragrance, sweet and refreshing, with endless aftertaste and double spirit. He was overjoyed and praised: "The smell of wine soared, the smell of birds changed, the dregs fell to the ground, and the fish smelled like a dragon, which made me relaxed and happy." Good wine! Good wine! " Since then, this wine has been used to pay tribute to Beijing every year. From China Tea and Wine Information Network.
In the coming year of the Qing Dynasty, wars were frequent, people were in poverty, and the light brewing industry was greatly depressed. However, the local people did not lose Jia's wine-making skills, but their skills became more and more exquisite. Until 1945 Shouguang was liberated, Houzhen still kept several wineries. Such as: Hongyuan, James Li, Sihecheng, Gong Sheng, Taiyuan, Taiyuanheng, Fuyucheng, Zhongju and other private wineries. From June, 65438 to June, 0945, Kang Sheng Distillery was composed of the Logistics Department of the Third Military Division of Bohai Military Region, the County Administration for Industry and Commerce and the above-mentioned bootleg liquor. This is the predecessor of Shandong Shouguang Qimeng Temple Wine Co., Ltd., which became one of the four major wine towns in Shandong at that time. 1950 was named Houzhen Winery in Shandong Province, and 1962 was renamed Houzhen Winery in Shouguang County, Shandong Province, which is a county-owned enterprise. On 1976, it was renamed Shouguang County Brewery. The "Houzhen Baigan" and "Shouchunxiang" liquors produced at that time are famous all over the country, and they are still memorable.