摘要
中国的历史也是一部飘散着酒香的历史。据文献记载及考古发现证明 ,至迟在五千年前中国人即已开始造酒。酒起源于医疗 ,最早的酒是自然发酵的果酒。随着农业的发达和粮食的增加 ,原始社会末期 ,谷物酒即“复式发酵”的黄酒出现。传说中的仪狄及杜康所酿之酒便是黍酒。早期酒的演变经历了“玄酒”、“五齐”、“三酒”几个阶段。烧酒始自元代 ,仅有六、七百年的历史。而下一个世纪将要流行的酒 ,既不是纯粹的烧酒 ,也不是古代的黄酒 ,而是兼有二者之长的一种新型酒。
Chinese history is also a history full of delicate fragrance of wine. According to the historical documents and archaeological discovery, it has been proved that the Chinese had begun to make wine at least 5000 years ago. Wine originated from medical treatment, The earliest wine was a type of alcoholic drink made from fruit, plants, etc.With the development of agriculture and the accumulation of grain, yellow wine, which was produced through “double ferment”, came into being at the end of the primitve society. Yellow wine was distilled from sorghum,and it was said that the wine made by Yi Di and Du Kang just was this kind. The early wine went through three stages of development:“water used as wine”, “preparation of five types”, “wine of three types”. Spirits,only having six or seven hundred years history, appeared in Yuan dynasty. And neither purely spirits nor old yellow wine, but a certain new kind, which possesses the good qualities of both the former two, would come to be popular the next century.
出处
《兰州商学院学报》
2000年第2期27-29,共3页
Journal of Lanzhou Commercial College
关键词
酒
起源
演变
展望
wine
origin
development
prospect
