There are roughly five mainstream theories about how wine is brewed by humans:
1. God makes sake and says. It belongs to the mythological level, so I don't talk about it much.
2. Ape wine-making theory. Humans are not convinced, but apes can make wine, and there are many accounts in the notes of the ancients. For example, the Ming Dynasty's "Pengqi Night Talk" and the Qing Dynasty's "Zi Buyu" all recorded that monkeys picked flowers and fruits to make wine, commonly known as "monkey wine".
However, this is not man-made.
3. Yi Di said that "Warring States Policy Wei Ce" recorded: "In the past, the emperor made Yi Di make wine and be beautiful, and the emperor drank it willingly." ”
According to legend, the daughter of King Yu ordered a man-made wine called Yi Di to dedicate to King Yu, Yi Di received the order, with a hundred flowers and plants to test wine, illegal, and then by the animal hidden in the tree hole in the grain food because of the moisture fermentation into wine inspiration, the selection of Jia Sui Valley as raw materials, anti-** fermentation test, and finally into a fine wine. Because Yidi wine is made by selecting good grain ears and other crops, it was given the name "Suihuang wine" by King Yu.
The loophole of this legend is that if Yidi did not exist before the wine, then no one should know what the concept of wine is, Dayu's daughter "ordered" Yidi to make wine, how did she arrange this task, how to describe the goal? How does Yidi comprehend, will he understand it as juice squeezing? It's a bit of a suspicion of making up a story.
4. Du Kang said that Du Kang is also Shaokang, the Zhongxing monarch of the Xia Dynasty. Legend has it that when he was a teenager, he was a herding of cattle and sheep. At noon, I would bring rice to eat, but sometimes I forgot to eat it, and the rice I brought finally fermented to produce a luscious juice, so after research, I invented wine.
This is even more ridiculous, the rice will only become rancid and moldy after a long time, how can it ferment? Whose rice is luscious and juicy? Isn't it like everyone leaves the rice for a while and turns it into wine, so why brew it? Why do you want sake koji in the cellar?
Grain is fermented into wine, and when the environment is suitable, it will take seven to ten days at the earliest, and Shaokang didn't think of his own food for seven days, and starved to death.
5. Emperor Yao said that Yao was transformed by a dragon and was particularly sensitive to aura. Attracted by the aura of the dripping pool, the best grains are selected, soaked in the dripping pool water, all impurities are removed with special techniques, and the essence is quenched to brew the blessing water, that is, wine.
This is also a mythological story, the aura has come out, and we don't understand the land fairy realm.
In any case, in short, wine should be a drink that primitive people occasionally found that food was stored in caves and fermented with moisture, thus summarizing and developing, and mastered the brewing technology very early.
In Jiahu Village, Luohe City, Henan Province, archaeologists have detected the world's first fermented drink, a mixture of rice, honey, fruit and more. According to the expert, "It is a viscous alcoholic drink that is halfway between beer and wine. ”
The drink has been around for more than 9,000 years!