Know little about the history of liquor.

China is the birthplace of koji-making and wine-making, with unique wine-making technology in the world.

Kenichiro Sakaguchi, an honorary professor at the University of Tokyo, once said that China's creation of distiller's yeast and its spread to East Asia were as important as China's four great inventions. Liquor, made from distiller's yeast, is a characteristic drink of the Chinese nation and a unique distilled liquor in the world, commonly known as spirits. It has become a major producer and exporter of alcoholic beverages in the world, and has played an active role in China's political, economic, cultural and diplomatic fields.

When did liquor originate? Who started it? So far, the story is still inconsistent. The word "Wan" already existed in Oracle Bone Inscriptions in Shang Dynasty. Huainanzi said: "The beauty of Wan Qing begins with Wan Lei".

The Book of Life records: "If you make wine, you are a singer." The earliest literature record is "Juba", the moldy grain is called Juba, and the germinated grain is called Juba. Judging from the font, there is a meter word.

M, Shi Su also. Therefore, the earliest bows and bangs were made of moldy and germinated millet.

Shuo Wen Jie Zi says, "Hey, Cheryl also". "Those who eat, Shi Su also".

In the future, malt was used instead of millet buds, and rice bran was used to produce sweet wine (rice bran) after the production methods of rice bran and distiller's yeast were separated. From Shang and Zhou Dynasties to Han Dynasty, praising wine was still very popular.

During the Northern Wei Dynasty, wine was brewed with fermented grains, so there was no narrative of making songs in Qi Yao Min Shu. Song Ying Xing wrote "Heavenly Creations" on 1636, saying: "Ancient music makes wine, glutinous rice makes glutinous rice, and later generations hate glutinous rice and lose it."

According to the documents of Zhou Dynasty, Qu Zi can be interpreted as the mother of wine or "wine". For example, in Du Fu's "Return" poem, there is "Who will give Qu Wei and be cautious"; There's a poem by Chen Yaosheng called "The road is long, but it's Xiu Yuan Xi", and here "Qu Ci" also refers to "wine".

Qu is interpreted as yeast in Ci Yuan, which is the fermentation product of wine-making or sauce-making, also called Qu. The simplified word for Qu or Ju is Qu.

The development of Qu, through continuous technical improvement, developed from Sanqu to Pancake Qu, and finally formed Daqu and Xiaoqu. Aspergillus is the main microorganism in Daqu, which is suitable for cold weather in northern provinces.

The raw materials for making Daqu are barley, peas or wheat. For example, the former is Fenjiu and xifeng liquor Daqu, while the latter is Maotai and Luzhou Daqu. Because the raw material of koji-making is wheat, it is often called wheat koji, which is brick-shaped, also known as brick koji, with large koji blocks and a large amount of koji, commonly known as Daqu, and famous wines are brewed by traditional Chinese techniques.

The main microorganisms of Xiaoqu liquor are Rhizopus and Mucor, which is beneficial to the production of Xiaoqu liquor and Xiaoqu liquor under the warm subtropical climate in southern China. The raw material for making Xiaoqu is rice or rice bran, and some Chinese herbal medicines are added, such as Qionglai Rice Qu and Dongjiu Rice Qu. Some do not use Chinese herbal medicines, such as Xiamen white koji and barnyard bran koji.

1982, French microbiologist Calmet discovered a Rhizopus with strong saccharifying ability in China Xiaoqu, and used it to produce alcohol, which was named amino method or starch method, and was officially put into production in 1985. From 65438 to 0956, Mr. Fang began to study the classification and important physiological characteristics of Rhizopus isolated from Xiaoqu, and determined that Rhizopus was the main saccharifying bacteria of Xiaoqu.

Qu used in liquor can be roughly divided into three categories: Xiaoqu, Daqu and bran qu. Xiaoqu was widely produced in the Southern and Northern Dynasties, but it was greatly improved in the Song Dynasty, and its Rhizopus Xiaoqu became one of the best wine-making strains in the world.

This Rhizopus ditty is widely spread in Korea, Vietnam, Laos, Cambodia, Thailand, Nepal, Bhutan, Malaysia, Singapore, Indonesia, the Philippines and Japan (rice cultivation techniques and wine-making techniques were introduced from China), and its products are favored by foreign people. Bran koji is an improvement of Mr. Fang's research on kaoliang liquor, and he advocates using Aspergillus to make koji, also known as fast koji, which is named because of its short koji-making time.

Bran koji is directly used as saccharifying agent after koji making, which is generally used in a large amount, but it is still mistakenly called Daqu. To make wine, you must first make koji, and good koji can make good wine. This is achieved by cultivating beneficial bacteria, using microorganisms isolated from nature or artificially, secreting many complex enzymes and using their chemical properties.

Who started the brewing of liquor? Opinions vary. The poem "Zuo Zuo" from the Warring States Period: "Yidi made wine mash with five flavors", which is the earliest written record of wine making, spread to the Zhou Dynasty, and even Xu Shen's "Shuo Wen Jie Zi" in the Han Dynasty: "The ancients made wine mash with Yidi, and the taste was beautiful, driving Yidi away."

Du Kang makes wine. Du Kang's winemaking theory has been widely praised so far, and even the Japanese call winemakers Du Shi.

There is also Cao Cao's "Short Songs": "What is the geometry of life when singing about wine? How to solve the problem, only Du Kang ". It is a paradox that some people think that Du Kang is the ancestor of brewing.

Song Gaocheng said in the book The Origin of Things: "I don't know who Du Kang is, but I have talked a lot about his wine-making in ancient and modern times", which shows that it is not clear which era Du Kang was from, not to mention the wine brewed by Du Kang in that year is by no means today's distilled wine. Based on the development of human society and the theory of microbiology, it is considered that the origin of wine is fruit wine, followed by milk wine, and finally distilled wine brewed for grain (grain) is found, which is a topic of discussion.

Sugary juice, if it comes into contact with the skin, is often accompanied by yeast. At the right temperature, fruit juice will ferment into wine. Milk of animals and livestock, which contains lactose, is also fermented by yeast into milk wine.

Grain brewing is much more complicated. The carbohydrate in grain is not sugar, but starch, which needs to be decomposed into sugar by amylase, and then the sugar is turned into wine by yeast's brewing enzyme. The earliest grain wine in China is yellow rice wine, which is also called fermented wine. Without distillation, the present distilled liquor, namely China white liquor, will appear, which is related to the distiller.

Liquor was also called shochu in the Tang Dynasty, and it often appeared in poems of past dynasties. Bai Xiangshan has a poem: "Litchi is newly cooked with a cockscomb color, and shochu is fragrant with amber first"; Tao Yong also wrote a poem: "Since I went to Chengdu to make soju, I don't want to go to Chang 'an. "It can be seen that shochu was already produced in Sichuan at that time.

Liquor often appears in ancient poetry, such as Li Bai's "new wine will return to the mountains"; Bai Juyi's Yellow Chicken and Liquor shows that liquor in the Tang Dynasty is shochu, also called burning spring. To study the origin of liquor, we should first take distiller as evidence.

Mr. Fang thought that there were still distilled spirits in the Song Dynasty (History of Natural Science, Volume 6, No.2 1987), but in 1934 he said that there were still distilled spirits in the Tang Dynasty (Investigation Report of the Yellow Sea Chemical Industry Research Association, No.7). Qinglong 1975, Chengde City, Hebei Province.

2. A comprehensive understanding of wine

The main types of solid liquor are: (1) Daqu liquor (2) Xiaoqu liquor (3) bran koji liquor (4) mixed koji liquor (5) other saccharifying agent method.

According to the combination of solid and liquid, the types of liquor are: (1) semi-solid and semi-liquid fermented liquor (2) cross-flavor liquor (3) blended liquor according to its flavor type: (1) Maotai-flavor liquor (2) Luzhou-flavor liquor (3) Fen-flavor liquor (4) Rice-flavor liquor, which is the oldest old grain liquor base in China. "Jilaoliang" series wine relies on the unique soil, climate and water quality conditions of "Tianfu Granary".

Using local specialty sorghum, rice, glutinous rice, wheat, corn and natural mountain spring as raw materials, adhering to the rigorous traditional brewing technology of Sichuan wine, combined with modern biotechnology, it is fermented in old pits, distilled and aged and carefully brewed. The quality of liquor has a unique style of "strong cellar fragrance, sweet and pure, crisp and refreshing, and long aftertaste". Excellent raw material quality and unique climatic conditions have also created a number of excellent liquor brands, such as Wuliangye and Jiangxianghe Liquor.

3. Knowledge about wine

Hello!

Liquor is a unique distilled liquor in China.

Distilling fermented grains or fermented mash made of starch or sugar. Also known as shochu, testing fate, burning knives. The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body.

The main components of liquor are ethanol and water (accounting for 98%-99% of the total amount), and a variety of trace organic compounds (accounting for 1%-2% of the total amount) dissolved in it. As the aroma and taste substances of liquor, it determines the style (also known as typicality, which means that the aroma and taste of liquor are coordinated and balanced, with unique fragrance) and quality of liquor. 70% of the chemical energy of ethanol can be used by human body, and the thermal energy of 1 g ethanol is 5 kilocalories. Acids, esters, alcohols, aldehydes, etc. Not very nutritious, but very fragrant.

There are many kinds of alcoholic products in China.

At 1979, the third national wine tasting, it was first proposed that liquor could be divided into five flavors, also known as five styles.

① Maotai-flavor type: represented by Kweichow Moutai. Also known as hairiness. The taste and flavor have the characteristics of maotai flavor, delicacy, mellow and long aftertaste.

② Fen-flavor type: represented by Shanxi Fenjiu. Also known as typing. It has the characteristics of fragrance, sweetness and softness, and is a traditional product in northern China.

③ Luzhou-flavor (Daqu type): Daqu liquor of Sichuan LU ZHOU LAO JIAO CO.,LTD Co., Ltd. is the representative. Also known as Lu style. The taste and flavor are fragrant, sweet and harmonious.

④ Rice flavor type: represented by Sanhua wine in Guilin, Guangxi. The taste and flavor have the characteristics of honey fragrance, elegance and softness.

⑤ Other aroma types: It has its own unique production technology and taste, and the main aroma types and aroma types have not been determined. For example, Guizhou Dongjiu, Shaanxi xifeng liquor and so on. Its taste and flavor depend on the characteristics of wine, and the best product is the one with outstanding style.

The concept of "four flavors and six small flavors" was put forward in the fifth wine tasting. In addition to the above four flavors, there are six new flavors, namely, phoenix flavor, mixed flavor, sesame flavor, special flavor, sauce flavor and Dong flavor.

What needs special mention is Moutai in China.

Moutai is one of the three famous wines in the world, with a history of more than 800 years. 19 15 won the gold medal and certificate of Panama World Expo. After the founding of the People's Republic of China, Moutai won many awards, which were exported to all parts of the world and entered the ranks of world famous wines.

Thank you ~ ~

4. The history of China liquor.

China's wine has a long history of more than 5000 years.

In the long process of development, it has formed a unique style. This is characterized by multiple fermentation and semi-solid fermentation, in which koji with growing mold as the main microorganism is used as saccharifying starter.

This has become a typical representative of the oriental wine industry. China's wine is mainly made of grain raw materials.

And a small amount of fruit wine; Since modern times, beer has developed rapidly in China, and now its annual output ranks second in the world. According to the latest China people's standards and national standards, alcoholic beverages in China can be divided into three categories: fermented alcoholic beverages, distilled liquors and comprehensive alcoholic beverages.

Fermented wine is subdivided into beer, wine, fruit wine, yellow wine and other fermented wines. Distilled liquor is subdivided into China liquor and other distilled liquors (such as brandy, whisky, Ouedec and rum). In China, wine is not a necessity, but it plays an irreplaceable role in social life.

From behind the wine, we can know all aspects of China society, and China's politics, economy, agricultural production, commerce, history and culture can all find valuable information in the wine culture. As a special cultural form, wine culture has its unique position in China traditional culture.

In the history of civilization for thousands of years, wine has almost penetrated into all fields of social life. First of all, China is a country based on agriculture, so all political and economic activities are based on agricultural development.

Most of the wines in China are brewed from grain, and wine is closely linked with agriculture and becomes a part of agricultural economy. The prosperity of grain production is a barometer of the rise and fall of wine industry. According to the grain harvest, the rulers of various dynasties regulated the production of wine by issuing or opening bans, thus ensuring the people's food.

Conversely, the rise and fall of wine industry also reflects the situation of agricultural production, and it is also one of the clues to understand natural and man-made disasters in history. In some places, the prosperity of wine industry has played a positive role in improving the living standards of local society.

Alcohol is closely related to social and economic activities. Since the implementation of the national liquor monopoly policy in the period of Emperor Wu of the Han Dynasty, the liquor monopoly fee or special tax collected from the brewing industry has become one of the main sources of national fiscal revenue.

Wine tax revenue is also related to the military expenditure and war in history, which is directly related to the life and death of the country. In some dynasties, wine tax (or monopoly revenue of wine) was also related to corvee and other tax forms.

The rich profits of wine often become the fat meat that countries, businessmen and rich people compete for. The alternation of different wine administrations reflects the comparative changes in the strength of all walks of life.

The release of wine orders is often related to the change of dynasties, emperors and some major royal activities. As a special commodity, wine adds rich colors to people's lives.

The ancients in China divided the functions of wine into three categories: wine for treating diseases, wine for providing for the aged and wine for giving gifts. For thousands of years, the function of wine is not limited to these three things, at least it also includes: wine can make you happy, wine can forget your troubles, wine can make you brave, wine can also make you indulge, degenerate and harm your health.

In history, many monarchs were addicted to alcohol, which led to the disaster of national subjugation. In a word, wine is a symbol of social civilization.

To study the history of social civilization, we must study the history of wine culture. The rich connotation of Chinese wine culture will bring fun and enlightenment to people.

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. A legend about the origin of wine-making 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, the Song Dynasty's Wine Spectrum 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. 1 Yidi Brewing According to legend, Yidi invented brewing in Xia and Yu Dynasties.

The history book Lv's Spring and Autumn Annals in the second century BC said, "Yidi makes wine". The Warring States Policy, edited by Liu Xiang in the Han Dynasty, further explained: "In the past, the emperor's daughter asked Yidi to make wine beautifully, and when she entered Yu, Yu drank it and was willing to drink it. On this day:' There must be a country that drinks wine in the future.

ⅰⅰⅰⅰⅰⅰⅰⅰⅰⅰⅰⅰⅰ? "(Emperor Yu Nai of Xia Dynasty) Another legend in Du Kang said that wine-making began in Du Kang (also a Xia Dynasty man).

Explained in Shuo Wen Jie Zi in the Eastern Han Dynasty: "In the wine word entry, Du Kang made wine." "Shiben" also has the same statement.

Wine-making began in the period of the Yellow Emperor. Another legend shows that people began to make wine in the period of the Yellow Emperor. Su Wen in Huangdi Neijing of Han Dynasty recorded the scene of Huangdi and Qibo discussing wine making. Huangdi Neijing also mentioned an ancient wine-fermented cheese, which is sweet wine made from animal milk.

Huangdi is the same ancestor of the Chinese nation, and many inventions and creations appeared in the period of Huangdi. The book Huangdi Neijing is actually the work of Huangdi by later generations, and its credibility needs to be verified.

5. About the history of wine

1, Yidi Brewing According to legend, Yidi invented brewing in Xia Yu period.

The history book Lv's Spring and Autumn Annals in the second century BC said, "Yidi makes wine". The Warring States Policy, edited by Liu Xiang in the Han Dynasty, further explained: "In the past, the emperor's daughter asked Yidi to make wine beautifully. When she entered Yu, Yu drank it. She said,' There must be a drinking country in the future.

Therefore, I neglected the purpose of etiquette and wine: (Yu emperor) ". 2. Du Kang Brewing According to another legend, brewing began in Du Kang (also a Xia Dynasty person).

The entry explaining the word "wine" in Shuo Wen Jie Zi in the Eastern Han Dynasty includes: "Du Kang made wine." "Shiben" also has the same statement.

3. Brewing began in the period of the Yellow Emperor. Another legend shows that people began to make wine during the period of the Yellow Emperor. Su Wen in Huangdi Neijing of Han Dynasty recorded the scene of Huangdi and Qibo discussing wine making. Huangdi Neijing also mentioned an ancient wine-fermented cheese, which is sweet wine made from animal milk.

Huangdi is the same ancestor of the Chinese nation, and many inventions and creations appeared in the period of Huangdi. The book Huangdi Neijing is actually the work of Huangdi by later generations, and its credibility needs to be verified.

6. History of liquor development

In the historical process of China, liquor has been accompanied by the continuous development of literature and art, and the joys and sorrows of literati have been interpreted as a bright pearl of oriental culture.

In China people's implicit feelings, wine has always been the carrier of celebration, venting, offering sacrifices and expressing respect. Therefore, the 5,000-year-old liquor civilization has been integrated into wines of various regions, flavors and styles. It can be said that every period of liquor development contains cultural information, spreading unique national and times customs.

Liquor industry is a special industry, and the corporate culture construction of liquor enterprises must be excavated on the basis of liquor culture, so as to form a corporate culture with unique modern characteristics and compatible with historical culture, quality culture, consumption culture and management culture. Because the history of liquor development in China is engraved with clear culture and art, liquor enterprises themselves need strong corporate culture to promote it (this is the requirement of enterprise management, because corporate culture is the highest form of enterprise management).

We try to make clear the key points of liquor enterprise culture construction based on the commodity characteristics of liquor and the unique historical, cultural and social characteristics of liquor. 1. Historicity is the capital of liquor enterprise culture. Xinghua Village, Maotai, Daquan Burning House and LU ZHOU LAO JIAO CO.,LTD all have a long history. They all had relationships with special people in a specific historical period, leaving behind beautiful legends and classic wine events.

Therefore, history and culture become an important part of the regional value or brand value of liquor. All internationally renowned enterprises (including brands) have a long history-this is the basic element of a strong brand.

Therefore, in the construction of liquor enterprise culture, we must be far-sighted and constantly shape enterprises and brands with historical connotation and cultural genes; Only in this way, our liquor enterprises and brands will become more and more heavy. Of course, not all enterprises, all liquor brands have historical capital, so when they have no historical culture or the value of historical culture is not enough to support an enterprise or a brand, they should try to avoid "learning from others".

For example, a large number of famous historical and cultural wines in the liquor market are "pseudo-cultures" that apply and copy history. With the help of an allusion and a poem, they are called historical culture-in fact, historical culture is just a beautiful coat they use to deceive dealers and consumers.

The corporate culture shaped around history has a strong appeal to consumers. The success of "Fang Shuijing" is, to a great extent, the historic success of corporate culture.

Of course, the excavation and grasp of history must be carried out through systematic and meticulous planning, so that history can erupt in communication and generate great energy. Second, humanistic spirit is the essence of liquor enterprise culture. First, because liquor is an emotional commodity, it is the embodiment of exquisite life. The main body of this consumer group has profound cultural connotations, even low-end consumers have a strong admiration for culture (even illiterate villagers will sing "How to solve their worries, only Du Kang" on the wine table. )

Therefore, the corporate culture of liquor must be rich in cultural genes. Therefore, culture is the first consideration for human beings.

Secondly, the corporate culture of liquor should consider the humanization of liquor human resources. Because liquor is an exquisite consumer product, she needs to fully consider people's psychology, identity, occasions and interests.

Only in this way can the brand of liquor be as close to consumers as possible, so the corporate culture of liquor must be more humanized to attract such people. The humanization of human resources is mainly reflected in the service to sales staff, the humanistic support to dealers and network members, and the integration with the regional culture and humanistic feelings of the target market.

Thirdly, liquor technological innovation, CI design, product design and brand image design should consider consumers' adaptability, preferences and customs. Third, quality is the trademark of liquor enterprise culture. Because liquor is a luxury consumer product, the personal experience for consumers comes from excellent quality. Therefore, quality is the key point in shaping the corporate culture of liquor.

With the continuous progress of liquor brewing technology, the original high-quality signs such as "ripe", "not on the head" and "dry in the mouth" have gradually become the basic requirements of liquor quality-fuller taste, more mellow taste, less harmful substance methanol content and more personalized liquor characteristics have become the new standards of high quality. Consumers choose brands according to their own judgment on the quality of liquor.

Therefore, it is of great strategic significance to make quality a trademark-LU ZHOU LAO JIAO CO.,LTD Co., Ltd., Jianlanchun and other well-known liquor enterprises regard quality as their life, regard consumer's evaluation as the only standard to measure quality, innovate constantly, strive to improve product quality and enhance their core competitiveness. Due to the special situation of China market, the pursuit of quality is not only the enterprise's own technological innovation, output limitation and strict control of raw materials, but also the management of marketing quality.

For example, we are committed to the standardized management of the market, the construction of enterprise electronic information, and the crackdown on counterfeit and shoddy products-all these measures are to ensure the integrity and inviolability of quality. Fourthly, fashion is the connotation of liquor enterprise culture. What is the relationship between liquor and fashion? Many people will definitely ask such questions.

We know that liquor is not used to quench thirst, but a luxury to express feelings, express taste and decorate a better life. Therefore, we must fully study the hot events that consumers care about, understand the basis and direction of fashion, and constantly improve our corporate strategy and brand strategy, so that they can constantly adapt to the trend and become friends around consumers. No matter whether he is happy, happy, sad or depressed, he can talk to the wine and enjoy it with it. Of course, fashion contains strong aesthetic factors-only beautiful things can arouse people's desire for enjoyment.

In view of the culture and fashion of liquor, both the CF belt, packaging materials, packaging, posters and other CI systems of liquor brands must be rich in fashion. Only in this way can liquor have brand-new social characteristics, beautify people's lives together with fashion and food, and bring ultimate enjoyment to consumers.

Fashion is more than just.

7. A complete collection of liquor knowledge

Wine or wine culture is one of the traditional cultures in China. As a special cultural form, wine culture has its unique position in China traditional culture.

In the history of civilization for thousands of years, wine has almost penetrated into all fields of social life. Wine, in the long history of human culture, is not only an objective material existence, but also a cultural symbol, that is, a symbol of Dionysian spirit. There are countless liquor manufacturers, large and small, but few are really famous for their good quality.

Yibin Tianfu Liquor Co., Ltd. of Wuliangye is good, and it is one of the best liquor manufacturers. The Tianfu series launched is of good quality and good taste, and it is also a famous brand. The price is moderate, the consumer market is broad, and its unique blessing culture "add a little more happiness" is unique among liquor manufacturers! Yibin Tianfu Liquor Industry considers itself to be the best among many liquor manufacturers.