"Originated from the emperor" means that China's wine originated from Fu in the so-called "Huang San" of Fu, Sui Renshi and Shennong, that is, in ancient myths and legends. This is credible. Among the pottery unearthed from banpo village site in Xi 'an about 7,000 years ago, there are jars in the shape of "You" in Oracle Bone Inscriptions and inscriptions, which is a strong proof.
"Not from a strange formula", that is to say, the original wine was not deliberately brewed, but was discovered by accident, and it was naturally fermented by grains or fruits. Jiangtong is specifically described as dumping leftovers in dark and humid places such as mulberry trees, and starch is saccharified and alcoholized. I wonder what the basis is. But objectively, it does tell the fact that grain and fruit are immobile, and they will become wine after being stored for a long time, thus breaking the mystery of wine making.
"Or Yun Yi Di" is a negation of the theory that "Yi Di begins with wine mash" (poem version). Yu Xia's giant genus "Yidi" is much later than "Huang San". In Huangdi Neijing, it has been recorded that Huangdi and Qi Bogong discussed that "soup is fermented". Shennong's herbal medicine affirmed that there was wine in Shennong era, and both of them dried up in Xia and Yu times. At present, the academic community is close to the view that Yi Di may be a master brewer in the Yu Xia era; People put the invention right of wine in his name, probably based on a traditional celebrity worship and celebrity effect mentality.
"One is called Du Kang", which denies the more widespread theory of "Du Kang Brewing". The theory of "Du Kang Brewing" was first circulated among the people, and was later sung by Cao Cao as "How to solve your worries, only Du Kang", which had a great influence. Who's Du Kang? There are different opinions: Xu Shen's Shuo Wen Jie Zi said that he was the fifth king of Xia Dynasty, Zhang Hua's Natural History said that he was the satrap of Jiuquan in Han Dynasty, and folklore said that he was a winemaker in the palace of Zhou Dynasty. As for how Du Kang made wine, there is no record in Historical Records. Therefore, the denial of Jiang Tong is correct. At present, the academic community is close to the view that Du Kang may be a famous winemaker during the Zhou and Qin Dynasties, and his wine enjoys a high reputation in Shaanxi and Henan provinces. So Kangjiawei Village, Baishui County, Shaanxi Province claimed to be the birthplace of Du Kang; Du Kang Alum and Dukanghe in Ruyang County, Henan Province, call themselves Du Kang Winery; Gu Quan, the emperor of Huangdedi Village, Yichuan County, Henan Province, claimed to be the fountain of pumping wine in Du Kang.
By the Shang Dynasty, China had got rid of the original brewing of wine and began to enter the stage of koji-making and wine-making. The Book of History records the dialogue between Wang Shangwuding and his ministers: "When making wine mash, you only bend tillers." Qu tiller is a distiller's yeast, which is a saccharifying starter for wine making. In other words, more than 3,200 years ago, China had already made wine with distiller's yeast. Liquor-making by distiller's yeast integrates saccharification and fermentation, which is called "double fermentation method". It has always been the source of grain brewing technology with unique national style in China and an unprecedented creation in the history of world wine-making. The main cereal wine in western countries has long been made from malt and yeast by saccharification and fermentation. Until the 1990s (19), a Frenchman, Kalmat, introduced distiller's yeast from China, from which a mold strain with strong saccharifying ability and alcoholization function was isolated and applied to alcohol production, which was called "amino method", breaking through the traditional process of brewing wine with malting agent in the west.