When and how many years ago did wine originate? What is the traditional wine in China?

In the long history of the Chinese nation, many things are in the forefront of the world, and so is wine, which has its own glorious chapter. In China, grain-brewed wine has always been in a dominant position, while the share of fruit wine is very small. Therefore, the origin of brewing is mainly to explore the origin of grain brewing.

The history of China wine can be traced back to ancient times. Among them, the records of Zhou Wang's "taking wine as a pool, hanging meat as a forest" and "drinking at night" in Historical Records Yin Benji, and the poems of "harvesting rice in October, spring wine for this" and "spring wine for this, long life for eyebrows" in the Book of Songs all show that wine has risen in China for 5,000 years.

According to archaeologists, among Neolithic pottery products unearthed in modern times, there are special wine vessels, which shows that in primitive society, wine-making has been very popular in China. After Xia and Shang Dynasties, there were more and more drinking utensils. Among the unearthed cultural relics of Shang Dynasty, bronze wine vessels accounted for a considerable proportion, indicating that the drinking atmosphere at that time was really prosperous.

Since then, there are not many records about the origin of wine in written records, but there are countless records about wine. To sum up, we mainly introduce the origin of wine from the following three aspects:

First, the legend of the origin of brewing:

Heaven says that apes make wine, Yidi makes wine and Du Kang makes wine.

Second, archaeological data prove the origin of brewing

Third, modern scholars' views on the origin of wine making.

The Origin of Wine —— The Legend of the Origin of Wine Making

First, the theory of heaven making wine

In ancient times, the origin of wine-making was often attributed to the invention of someone, who was described as the ancestor of wine-making and became an orthodox view because of their great influence. For these views, Song & gt I once questioned that "none of them are enough for textual research, but they are redundant." Although this is not enough to verify, as a cultural identity phenomenon, it may be listed below. There are mainly the following legends:

God made wine and said:

Li Bai, who is known as the "Poet Fairy", has a poem "If the sky doesn't love wine, the wine star is not in the sky" in "DuDu Mingyue II". At the end of the Eastern Han Dynasty, Kong Rong, who boasted that "the guests are always full, but the wine in the bottle is not empty", said in "On Prohibition with Cao Cao" that "the sky is full of wine stars, and Jiuquan County on the ground"; Li He, a poet who is often drunk, is called a "genius". The poem "Drinking by the King of Qin" also includes the poem "Leading to pour wine and inviting wine stars". Besides, words like "I love Li Taibai, I am the soul of the wine star", "Jiuquan doesn't look at the grave", "I admire the scenery of the wine flag", "I plan to raise the wine flag to the image of the Yuan Dynasty" and "I imprison the wine star" are often used. In Dou Ping's Book of Wine, there is also a saying that wine is made by a wine star, which means that since ancient times, our ancestors have said that wine is made by a wine star in the sky. However, even the author of "Wine Spectrum" himself does not believe such a legend.

There is also a record about the wine flag constellation in the Book of Jin: "The right corner of Xuanyuan, the three-star wine flag, and the wine official flag also host the banquet." Xuanyuan, a star in ancient China, has seventeen stars, twelve of which belong to Leo. The wine flag is Samsung, that is, Leo's ψ, ε and∽Samsung. These three stars are arranged in the shape of "1", and the south is next to the Twenty-eighth Night Star of Chu. Lyra has eight stars, that is, eight stars in Ursa major, namely δ, σ, η, ρ, ε, з, W and⊙. On a clear night, search the sky carefully against the star map. Xuanyuan 14 in Leo and Xingyi in Ophiuchus 28 are very bright and easy to find. The three-star wine flag is difficult to be recognized by the naked eye because its brightness is too small or too far away.

The discovery of Jiuqixing was first seen in Zhou Li, which has a history of nearly 3,000 years. The theory of Twenty-eight Nights, which began in the Yin Dynasty and was completed in Zhou Dynasty, is one of the great creations of ancient astronomy in China. It was a miracle that our ancestors were able to observe these not-so-bright "Nine Wonders" in the vast starry sky of Hanzhong and left various records about the Nine Wonders. As for why it was named "Wine Starter", we think it was a "main banquet", which not only shows that our ancestors had rich imagination, but also proves that wine really occupied a very important position in social activities and daily life at that time. However, wine is a theory made in heaven, which is neither logical nor scientific. This is the collateral theory, and literature has exaggerated it. We recorded it for appreciation only.

The Origin of Wine —— The Theory of Ape Brewing

A Supplement to National History written by Li Zhao in the Tang Dynasty has a wonderful record of how humans catch clever apes. Apes are very alert animals. They live in deep mountains and wild forests, jumping and climbing among rocky trees, and their whereabouts are uncertain, so it is difficult to capture them alive. After careful observation, people found and mastered a fatal weakness of apes, that is, "drinking." So, people put a few cans of sweet and rich wine in the place where apes haunt. When the ape smelled the fragrance, he hesitated in front of the wine jar, and then carefully dipped his finger in the wine and tasted it. After a long time, he found nothing suspicious. Finally, he couldn't stand the temptation of sweet wine and drank it to his heart's content until he got as drunk as a fiddler and was caught obediently. This method of catching apes is not unique to China. People in Southeast Asia and indigenous people in Africa also use similar methods to catch apes or gorillas. Thus, apes are often associated with wine.

Apes not only drink, but also "make wine", which is recorded in many ancient books in China. Li, a scholar in Qing Dynasty, wrote in his book: "Qiongzhou (now Hainan Island) is full of apes." The ape-man wine tasted in the depths of the rock is made of rice mixed with flowers. There are five or six liters of wine in one stone, which is the hottest, but it is extremely rare. "Another note novel of the Qing Dynasty also said:" There are many apes in Pingle (now the eastern part of Guangxi Zhuang Autonomous Region and the middle reaches of Gui Jiang, a tributary of Xijiang River) in western Guangdong, and they are good at picking flowers and making wine. The woodcutter has a nest in the mountains, and there is as much wine as stone. "It tastes delicious, so it's called ape wine." It seems that people have found wine made by apes in Guangdong and Guangxi. Coincidentally, as early as the Ming Dynasty, there was a legend that this ape "brewed wine". Li Rihua, a scholar in the Ming Dynasty, also wrote a similar record: "There are many apes in Huangshan Mountain. In the spring and summer, miscellaneous flowers and fruits are collected in the stone depression and brewed into wine, and the aroma is overflowing. " Those who go deep into wild firewood may drink it secretly, not too much. If they drink too much, they will reduce the traces of alcohol. If they feel it, those who wait for them will die. "Visible this ape wine can't secretly drink.

These records of different times and different people can at least prove the fact that many things similar to "wine" were found in the ape-man settlement. As for how this kind of "wine" is produced, whether it is an instinctive activity of pure biological adaptation or a conscious and planned production activity of apes, it is worth studying. To explain this phenomenon, we have to start with the formation principle of wine.

Wine is a fermented food, which is produced by a microorganism called yeast to decompose sugar. Yeast is a widely distributed fungus. This kind of yeast is easier to reproduce and grow in the vast natural leaves, especially in some fruits with high sugar content. Sugary fruit is an important food for apes. It is a natural phenomenon that mature wild fruits are produced by yeasts on the peel or in the air when they fall. It is our daily life. In the vicinity of rotten fruit stalls and in the happiness of garbage dumps, we can often smell the bursts of wine emitted by rotten fruits. In the season when fruits are ripe, apes collect and store a lot of fruits in Shi Wa. The accumulated fruits are fermented by yeast in nature, and the liquid of "wine" is separated in Shi Wa. In this way, first, the consumption of fruit is not affected, and the separated liquid-"wine" has a special fragrance for enjoyment. Apes can unconsciously "make" wine, which has become accustomed to. Of course, it is a long process for an ape to taste fermented wild fruit and "brew into wine". How long is it? No one can tell.

The Origin of Wine —— Yi Di's Brewing Theory

According to legend, during the Xia and Yu Dynasties, Yidi invented wine making. The history book of the 2nd century BC> As the saying goes, "One brother makes wine". & gt further explained: "In those days, the emperor's daughter asked Yidi to make the wine beautiful, and when she entered Yu, Yu drank it and was willing to make it. On this day:' There must be a country that drinks wine in the future. "Therefore, I neglected etiquette and morality, but I never wanted to drink" (Emperor in Xia Nai).

There are many references in Historical Records to Yidi's "making wine for beauty" and "initiating wine mash". It seems that Yidi is the ancestor of wine making. Whether this is true or not needs further study. There is a saying that "Yi Di makes mash and Du Kang makes wine". There is no chronological order here. It seems that they are making different wines. "Laozi" is an "old jujube" made from glutinous rice fermentation. Soft and sweet, it is mostly produced in Jiangsu and Zhejiang provinces. Now many families still make their own mash. The mash is white and delicate, and the thick mash can be used as the staple food, and the clear juice on it is quite close to wine. "Zi" is another name for sorghum. Du Kang liquor-making means that the raw material used in Du Kang liquor-making is sorghum. If Yidi or Du Kang is the founder of wine, it can only be said that Yidi is the founder of yellow rice wine and Du Kang is the founder of sorghum wine.

There is a saying that "the rise of wine originates from the emperor and becomes virtue". It means that since the era of three emperors and five emperors in ancient times, various brewing methods have been popular among the people. It is easy to summarize these brewing methods and spread them to later generations. Of course, it is not ordinary people who can carry out this kind of summary and promotion work, so it is not unreasonable to think that Yidi is an official in charge of brewing in some books. After Yi Di made wine, Yu once "snubbed Yi Di", which also proved that Yi Di and Yu were very close to being officials.

When did Yidi come? Compared with Du Kang, the records in ancient books are more consistent. For example, Shi Ben, Lu Chunqiu and Warring States Policy all think that he came from the Yu Xia era. What exactly is his job? Is he a "craftsman" in the brewing industry or a subordinate of Yu Xia? Where was he born and buried? There is no conclusive historical data to test. So, how did he invent brewing? "The Warring States Policy" said: "In the past, the emperor and daughter ordered Yidi to make wine beautiful, and when it was time, Yu Qin was willing to make it, so she spared Yidi and refused to make wine, saying,' Someone will die of his country with wine in the future.' "Compared with other ancient books about Du Kang's brewing industry, this record is detailed. According to this record, the general situation is as follows: Women in Yu Xia asked Yidi to supervise brewing. After some efforts, Yidi made the wine delicious, so she gave it to Yu Xia for tasting. Yu Xia felt really beautiful after drinking it. However, Yu Xia, revered as the "holy king" by later generations, not only failed to reward Yidi for making wine, but alienated him from now on. Not only did he no longer trust him, but he also broke with the wine himself. What else is there to say: there will be kings who have lost their country because of drinking. The consequence of this record circulating in the world is that some people respect Yu Xia more and push him to be a clean and enlightened monarch; Because of "hating wine", Yi Di's image has become a villain who specializes in flattery. This is really unexpected for historians.

So, is Yi Di the "initiator" of wine? In some ancient books, there are contradictory statements with Shiben. For example, Confucius, the grandson of Confucius VIII, said that Emperor Yao and Emperor Shun were kings who drank a lot. Before Xia, Huangdi, Yao and Shun were all good drinkers. Who brewed the wine they drank? It can be seen that it is inaccurate to say that Yu Xia's ministers belong to Yidi. In fact, brewing wine with grain is a very complicated procedure and technology, which is difficult to complete by personal strength. It seems unlikely that Yidi can invent wine first. If he is a craftsman, master or official who is good at brewing, it is still possible that he summed up the experience of his predecessors, perfected the brewing method and finally brewed a good quality wine mash. Therefore, Guo Moruo said, "According to legend, joy chen Yidi began to make wine, which refers to the purpose wine that is sweeter and stronger than the wine in primitive society." This statement seems more credible.

The Origin of Wine —— Du Kang's Brewing Theory

There is also a saying that Du Kang "has an inexhaustible supply of food, leaving nothing behind, with a stagnant taste and a long-standing fragrance, which is not surprising." That is to say, Du Kang put the leftover food in a tree hole in the mulberry field, and after the leftovers were fermented in the hole, a fragrance floated out. That's how wine is made. There's nothing strange about it. It is in line with the laws of some inventions to take accidental opportunities in life as opportunities to inspire and create inspiration. This record spread to later generations, and Du Kang became an inventor who could pay attention to the little things around him and start his creative inspiration in time.

Wei Wudi Yuefu said: "Du Kang is the only person who can solve the worries." . Since then, it seems that more and more people think that wine was created by Du Kang. Dou Ping researched the origin of Du's surname, and thought that "Du was born in Liu, Shang tired was Wei's, the king of Wu sealed it to Du, passed it on to Du Bo, was condemned, and his descendants went to Jin, so there was Du, and later scholars made peace with him." Du arrived in Du Kang, long after Yu. In this ancient era, there has been a saying that "Yao drinks for a thousand minutes". If Du Kang created wine, who created it for Yao?

Du Kang does exist in history. In ancient books, such as Shi Ben, Lu Chunqiu, Warring States Policy, Shuowen Jiezi, etc., there are records of Du Kang. Du Kang is also recorded in Baishui County Records rebuilt in the 19th year of Qing Qianlong. Baishui County is located at the junction of the southern edge of northern Shaanxi Plateau and Guanzhong Plain. It is named after the white source of a river that flows through the county. Baishui County is "the city of ancient Yongzhou, with Peng Opera on weekends and Peng Ya in the Spring and Autumn Period", "Yaxian County in Suyi was built by the emperor" and "Baishui County was built in the Tang Dynasty to govern the present" with a long history. Baishui is famous at home and abroad for the ruins of the so-called "Four Sages": First, Cang Xie, the legendary historian and creator of the Yellow Emperor, was born in Wu Yang Village of this county; First of all, Xiang Lei, who was named the land god of Peng Ya after his death, was good at making porcelain before his death. First, one of China's "Four Great Inventions", Cai Lun, the inventor of papermaking in the Eastern Han Dynasty, left a grave here for some unknown reason. In addition, it is said to be the site of Du Kang, the originator of brewing. Cang Xie, Xiang Lei, Cai Lun, Du Kang's remains are found in a small county town on the Loess Plateau, and its prominence is self-evident.

"Du Kang, whose real name is Zhongning, is said to be from Kangjiawei County and is good at making wine." Kangjiawei is a small village that still exists today, seven or eight kilometers west of the county seat. There is a big ditch near the village, which is about 10 km long, with the widest point of 100 meters and the deepest point of nearly 100 meters. People call it "Du Kang Gully". There is a spring at the source of the ditch, surrounded by green trees and lush vegetation, named "Du Kangquan". According to the county records, "it is said that Du Kang used this water to make wine" and "the villagers said that this water still smells of wine". The smell of wine is not true, but the water quality of this spring is cool and sweet. Clean water gurgles out of the spring, flows along the bottom of the ditch, and finally flows into Baishui River, which is called Dukang River. On the slope next to Du Kangquan, there is a big earthen bag with a diameter of five or six meters, surrounded by brick walls. Legend has it that Du Kang buried bones. Du Kang Temple is located on the left side of the tomb, with carved walls as the room, dedicated to the statue of Du Kang. Unfortunately, temples and statues were destroyed by the "ten-year catastrophe". According to county records, in the past, on the 21st day of the first month, villagers would come here to offer sacrifices and organize "jousting for pleasure" activities. The day was full of excitement, stage performances, vendors gathered and bustling, until sunset in the western hills, people enjoyed themselves and dispersed. Today, Du Kang's Tomb and Du Kang Temple are being repaired, and a pavilion has been built on Du Kangquan. The pavilion is hexagonal, with red columns and green tiles and colorful cornices. The lintel is painted with stories and pictures of "Du Kang drunk in Liu Ling" and "Mei Qing cooking wine on heroes". Although Du Kang's birthplace and so on are "handed down from generation to generation", according to the broken bricks found by ancient workers in this area, there were indeed buildings here during the Shang Dynasty. The history of wine production here is also quite long. When Du Fu, a great poet in the Tang Dynasty, was in the Anshi Rebellion, Zeng's family came here, and according to Cui Shaofu, his uncle's district, he wrote many poems such as "My Uncle's Happy Rain". There are records of drinking in the poem, such as "Drunk String Songs Today" and "Opening Mulberry Wine". Brewing experts also tested the spring water in Du Kang, and thought that the water quality was suitable for brewing. 1976, a modern winery named "Du Kang Winery" was established near Dukangquan, a native of Baishui County. The product named "Dukangjiu" was brewed with spring water and won the bronze prize in the National Liquor Competition of the Ministry of Light Industry.

Coincidentally, there are also records about the site of Du Kang in the Records of Yiyang County, which was rebuilt in the 18th year of Qing Daoguang, and the Records of Ruzhou Quan Zhi, which was rebuilt in the 20th year of Daoguang. There is a sentence "crossing the river" in the "water" section of Yiyang County Records, which explains that "it is said that Du Kang makes wine here". "Ruzhou Quan Zhi" said: "Du Kang overlords" and "five miles north of the city". Today, there is a small village called Dukang Xianzhuang. People say this is Du Kang's dad. "Bang", the original meaning refers to the cracking sound of stones, and the soil around Dukang Xianzhuang is formed by rock weathering. Many clear springs gushed from cracks in the ground and merged into a small river, which flowed through the next village. People say that this river is a Dushui River. Interestingly, in this section of the river near the village, there is a kind of shrimp, about 1 cm long, yellow and curled up, which is rare elsewhere. In addition, the eggs laid by ducks growing in Hetao are reddish in yolk and much darker than those in other places. Because the villagers here drink the river, no one suffers from stomach trouble. In Yichuan County, about ten kilometers north of Dukang Xianzhuang, there is a spring named "Huang Shang Gu Quan", which is also said to be the spring for Du Kang to take water. At present, Du Kang wineries with considerable scale have been established in Yichuan County and Ruyang County respectively, and the products are all called Dukang wine. Together, Yichuan's products, Ruyang's products and Baishui's products have an annual output of more than 10,000 tons, which Du Kang could not have imagined in those years.

There is also a record of Shao Kang's brewing in historical records. Shao Kang is Du Kang, but it is called by different names in different times. So, where is the source of wine? Dou Ping believes that "it is reasonable, and it is given to the wise, so that future generations can follow it, not abolish it". Through years of labor practice, the working people have accumulated ways to make wine. After summing up by knowledgeable and far-sighted "wise men", future generations have passed down from generation to generation according to the method of passing down from generation to generation, which has been passed down to this day. This statement is closer to reality and accords with materialist epistemology.

The Origin of Liquor —— Archaeological Evidence of the Origin of Liquor-making

The two premises of grain brewing are brewing raw materials and brewing containers. The following typical Neolithic cultural periods have certain reference function to the origin of wine making.

(1) Pei Ligang cultural period (5000-6000 BC)

② Hemudu Cultural Period (4000-500 BC)

In the above two cultural periods, there are pottery and crop remains, both of which have the material conditions for wine making.

(3) magnetic mountain culture period.

From 7355 to 7235, magnetic mountain culture had a developed agricultural economy. According to the statistics of relevant experts, the "grain accumulation is 100m3, which is equivalent to 50,000 kilograms" found in the site, and some pottery with similar shapes to later wine vessels were also found. Some people think that during magnetic mountain culture's time, it was very possible to make wine with grains.

(4) Sanxingdui Site

The site is located in Guanghan City, Sichuan Province, and the buried objects are relics from 4800 BC to 2870 BC. A large number of pottery and bronze wine vessels, such as cups, jars and pots, have been unearthed in this site. Its large shape is also rare for prehistoric cultural relics.

(5) Dawenkou Cultural Tomb of Lingyin River in Juxian County, Shandong Province

During the period of 1979, archaeologists excavated a large number of wine vessels in Dawenkou cultural tomb of Lingyin River in Juxian County, Shandong Province. It is particularly noteworthy that there is a combined wine vessel, including a large pottery figurine for brewing and fermentation, a leaky jar for filtering wine, a pottery urn for storing wine, and a cooker pottery tripod for cooking materials. All kinds of drinking utensils/kloc-more than 0/00 pieces. According to the analysis of archaeologists, the owner of the tomb may have been a professional winemaker before his death (Wang Shuming: Brewing in the Late Dawenkou Culture, China Cooking, 1987.9). There is also a picture engraved on the wall of the unearthed pottery cylinder, which is analyzed as a wine filter.

During the Longshan culture period, there were more wine vessels. Domestic scholars generally believe that wine-making in Longshan culture period is a relatively developed industry.

The above archaeological data confirmed that the brewing industry did exist in the period of the Yellow Emperor and Yu Xia in ancient legends.

The Origin of Wine —— Modern Scholars' Views on the Origin of Wine Making

Wine is a natural product.

Recently, scientists discovered that in the long universe, some celestial bodies are made of alcohol. The alcohol contained in it, if made into beer, can be used by human beings for hundreds of millions of years. What does this mean? It can just be used to show that wine is a natural product of nature. Man didn't invent wine, he just discovered it. The main component of wine is alcohol (scientific name is ethanol, molecular formula is C2H5OH), and many substances can be converted into alcohol in many ways. For example, glucose can be converted into alcohol under the action of enzymes secreted by microorganisms; As long as certain conditions are met, some substances can be converted into alcohol. Nature fully possesses the foundation of these conditions.

Jiang Tong of Jin Dynasty in China wrote in the "Wine Patent": "The prosperity of wine originated from the emperor, or the cloud changed to the emperor, but the cloud Du Kang." When the food is endless, the mulberry leaves are empty, making it taste fragrant and fragrant for a long time. That's the truth, and it's not a miracle. "Here, the ancients put forward the view that leftovers are naturally fermented into wine, which is in line with scientific truth and actual situation. Jiang Tong was the first person to put forward the theory of grain natural fermentation in the history of China. In a word, people began to brew cereal wine not by invention, but by discovery. Mr. Fang described this in detail: "Before and after the emergence of agriculture, the methods of storing food were extensive. Natural grains will be moldy and germinate when they are wet, and the remaining cooked grains will also be moldy. These moldy and germinated grains are natural tillers in ancient times. After they are soaked in water, they will ferment into wine, which is natural wine. People have been in constant contact with natural tillers and natural wine, and gradually accepted the drinking of natural wine, so they invented artificial tillers and artificial wine, and over time, they invented artificial tillers and artificial wine. "Modern science explains this problem in this way: under the action of enzymes secreted by microorganisms existing in nature, the starch in the leftovers is gradually decomposed into sugar and alcohol, which naturally becomes wine with rich aroma. In ancient people's food, the collected wild fruits have high sugar content and are easy to ferment into wine without liquefaction and saccharification.

2. Fruit wine and milk wine-the first generation of beverage wine

Man's conscious winemaking begins with imitating the masterpieces of nature. There are many records about the natural fermentation of fruit into wine in China ancient books. For example, in the Song Dynasty, Zhou Mi recorded that Yamanashi was stored in a clay pot and turned into pear wine. In Yuan Dynasty, Yuan Haowen also recorded in the Preface to Pu Tao's Nine Fu that the Pu Tao piled up in the altar became mellow wine because a mountain people returned to the mountains. There is also a record of "ape wine" in ancient history books. Of course, this ape wine is not consciously brewed by apes, but naturally fermented fruit wine collected by apes.

As early as the Paleolithic, people lived by gathering and hunting, and fruit was naturally one of the staple foods. Fruit contains more sugar (such as glucose, fructose) and other ingredients. Under the action of microorganisms in nature, it is easy to naturally ferment into a fragrant and delicious fruit wine. In addition, the milk of animals contains protein and lactose, which can be easily fermented into wine. Ancestors who lived by hunting may also get milk wine from the retained milk by accident. There is a kind of "fermented cheese" in Huangdi Neijing, which is the earliest record of milk wine in China. According to ancient legends and brewing principles, the most primitive wine varieties consciously brewed by human beings should be fruit wine and milk wine. Because fruit and animal milk are easy to ferment into wine, the required brewing process is relatively simple.

3. Did grain wine-making start in the farming era or before the farming era?

To explore the origin of grain brewing, there are two questions worth thinking about: when did grain brewing originate? What is the oldest cereal wine in China? The latter question is introduced in the beer part of Chapter 5.

There are two diametrically opposed views on when grain brewing began.

The traditional view of the origin of wine-making is that wine-making developed after farming, which was put forward as early as the Han Dynasty. Liu An in the Han Dynasty said in Huai Nan Zi: "The beauty of modesty begins with Reggie". Many modern scholars hold the same view, and some even think that wine-making began when agriculture developed to a certain extent and there was surplus grain.

Another view is that grain brewing precedes farming. For example, 1937, an archaeologist in China, Mr. Wu Qichang, once put forward an interesting point: "Our ancestors first planted rice seeds and millet for brewing, not cooking. Eating is really brought out by drinking. " This view is very popular abroad, but there has been no evidence. Half a century later, Dr. Solomon Katz, an anthropologist at the University of Pennsylvania, published a paper and put forward a similar view. He believes that people originally planted grain for the purpose of brewing beer. People first discovered that the collected grain could be used to make wine, and then began to consciously plant grain to ensure the supply of raw materials for wine making. The basis of this view is that in ancient times, the staple food of human beings was meat, not grain, that is to say, the staple food on which human beings lived was not grain, so the explanation of human planting grain may be another way. It is found abroad that people in ancient times began to brew cereal wine as early as 10 thousand years ago, when people were still living a nomadic life.

To sum up, there are two main views on the origin of grain brewing, that is, before the farming era and after the farming era. It is of great significance for the origin and development of wine and the development of human society to put forward new viewpoints and re-explore traditional viewpoints.