Red wine is generally referred to as red wine. When brewing wine, grape skins and grapes are pressed at the same time. The red pigment contained in the red wine is released when the grape skin is pressed. Because of this, the color of all red wine is red. If white wines are made, they are simply pressed and brewed.
Chinese wine history
Information: The records of the earliest grape in China are found in The Book of Songs. “Poetry·July·Julyâ€: “June Yuyu and Junyu in July, Hengkui and Jun in July. Peel dates in August and rice in October. For this sake, spring wine is introduced to Yimei Shou.†This reflects the era of Yin Shang. People already know about collecting and eating various kinds of wild grapes, and they think that grapes are long-lived treasures.
Who first introduced Eurasian grape cultivation in China?
The grape that we now cultivate is the first year of Emperor Hanwu’s founding in the Han Dynasty. The famous great explorer Zhang Yu (about 164-114 BC) brought in the Western Region (138-1119 BC) from Dawan. Dawan, the name of the ancient Western Regions, is in the Tashkent region of Central Asia. It is famous for its grapes and clams. "Historical Records Dawan Biography": "Wan Sak Pui is the wine, the rich possession of wine to ten thousand stone, long time unbeaten for decades." "The Han Dynasty (referred to as Zhang Sai) took it to fruition, so the emperor began to plant lotus and rose apple." At the same time as the introduction of grapes, it also attracted winemakers. This is the year 2000 since the beginning of the winemaking industry in China. According to Taiping Survey, during Han Wudi's period, “diverting everything from the house to the palace†showed that Han Wudi paid attention to this matter, and the planting of grapes and the brewing of wine reached a certain scale.
After the introduction of the cultivated grape from the Western Regions into China, it first traveled to Xinjiang, passed through the Suhe West Corridor to Xi'an in Shaanxi Province, and then spread to North China, Northeast China, and other regions.
In the late Eastern Han Dynasty, due to the war and the decline of national power, the grape growing industry and the wine industry were extremely difficult, and wines were exceptionally precious. In "The Three Kingdoms, Wei Zhi, and the Ming Dynasty", Zhai Songzi quoted Han Qiqiu as his "Three Supplements Record": "(盂) He also gave wine to a piece of wine, that is, the provincial governor of Liangzhou." During the Three Kingdoms period, the city’s father, Jing Da’s father, Zhang Rang, was a big monk who was a heavyweight at the time of Han Ling’s emperor’s weight. When he was unable to make his official career, he rushed to his family's property to make Zhang Ran's family slaves and people around him. He also gave Zhang Ran a bottle of wine, and took the liquor and bribed the officer to become the provincial governor of Liangzhou. In the Han Dynasty, there were ten fights, one fight was ten litres, and one lifted 200 ml of current ones, so one turn of wine was 20 liters. In other words, he took 26 bottles of wine for the provincial governor of Liangzhou! It can be seen that the wine was worth a high price.
When did Chinese brandy appear?
China's winemaking process has made new developments in the Tang Dynasty, and distilled liquor has emerged. According to Li Shizhen's "Compendium of Materia Medica," Wei Wendi said that the wine was brewed, and Tang Taizong broke the Gaochang country's wine law. After fermentation, he took it and steamed it. , "This is actually what the West calls Brandy's grape distilled liquor. "Tai Ping Yu Lan" said that Tai Tsung wine involved in brewing "for all eight colors, fragrant and intense," obviously refers to the flavor of distilled liquor. Li Shizhen said that they confirmed each other. Therefore, in the early days of the Tang Dynasty, China had a distilled spirit of wine—brandy. Wells were accepted and loved. In other words, China has been producing and drinking distilled wine for more than a thousand years.
Due to the prosperity of the wine industry in the Tang Dynasty, there have been many famous wines and wines have been listed as famous wines of the time. According to Tang Li’s “Supplementary History of the Tang Dynasty,†“The wine has the rich water of Chuzhou, and the rumor of Wucheng, the spring of Tuoyang, the spring of Fuping, the spring of Jianping, the spring of Jiannan, the stem of Hedong, and the vinegar. Lingxi, Boluo, Jiucheng of Yicheng, Lishui of Liyang, Xishi of the capital, shrimps of the Yuanling Lang and Apo Qing. In addition, the wines of Shaoxing and Xinghua Village are also famous. Du Mu's poem: "In the Qing dynasty, there are rains, and the pedestrians want to break their souls. By asking where there is a restaurant, shepherd boy refers to Heng Fa Chuen." People are still singing.
In the Northern Song Dynasty, the brewing industry continued to develop, and the name of the wine has been unsuccessful. Zhang Chuanchen's “Wine Names†has recorded more than 200 types of wine in the capital and around the country. Zhu Xi (Wing Zhong)'s "Jiu Jing" (also known as "Bei Shan Jiu Jing") recorded "Aries, Yellow Wine, Chrysanthemum Wine, and Pu Wine" and other famous wines. At that time, the methods of wine brewing were also diversified. In addition to the brewing method and the distillation method, the Beishan Jiujing also recorded the method of mixing glutinous rice wine with rice and rice.
Yuan Dynasty grape
The grape planting area in the Yuan Dynasty was large, the area was wide, and the quantity of wine was huge. It was unprecedented.
The history books once stated that the Yuan Dynasty opened up the courts in Nanjing, Taiyuan and other places to open up the vineyards of the court of law and brewed wine on the spot. As a result, the poet compared the turquoise water of Yuhuatai in Nanjing to wine.
Ming Dynasty wine
The Ming Dynasty was a new era in the development of the wine industry. The variety and output of wine were much greater than those of the past. Although the Ming dynasty had also had a drinking ban, it was generally allowed to sell illicitly privately. The government site directly imposed taxes on distilleries and wine shops. As a result, the brewing industry has become more prevalent. There is no longer any agency that specializes in liquor matters. The liquor tax is incorporated into the business tax. According to "Shi Ming Shi Shi Shi", the liquor will be levied on the basis of "every business tax and 30 to take one." In this way, the development of distilled spirits and Shaoxing wine has been greatly promoted. In contrast, wine has lost the support of preferential policies, no longer the scenery of the past.
The Ming dynasty's "Five Hybrids" written by Xie Xie had more arguments and arguments on the political, economic, social, and cultural aspects of the Ming Dynasty. The book records: "In the north, there are wine, pear wine, jujube wine, and mare liqueur. In the south, there is liqueur, sap, and coconut milk." In the guest guest's right hand inscription written by Gu Qiyuan, the Ming dynasty, he evaluated several famous wines of the Ming Dynasty. The Yellow Rice Wine of the Peking Master, the beans of Shaoxing, the bitter-witchwort wine, the Gaojiao Wujiapi wine, and the multi-colored taste-minded. "And if the Shanxi Fuling wine, the Hejin wine, the Jingzhi of Chengdu, the Wanli society The changes in economy and people’s customs are of particular concern. Dozens of famous wines evaluated by Gu Qiyuan have been personally tasted, and the wines of Baoguan Guanda have been drunk, but the wines have not tasted. Wine is not very popular, and Nanjing in the Yuan Dynasty was one of the wine producing regions.
The wine of the late Qing Dynasty and early Republic of China
The Qing Dynasty, especially in the late Qing Dynasty and early Republic of China, was a turning point in the development of wine in China. First of all, because of the stability in the west, the variety of grape growing has increased. According to the "Changsha class banknotes": "The grapes are of different species. Since they were recorded in Kangxi, Hami and other places, they have been recorded in the edition. Because of their knowledge, they were planted and planted in gardens. The actual color, either white or purple, has long. If there is a horse, then there is another, in the middle there are the little ones, the name is the public leader, and there is a small one, the name of the trivial grape, the taste is very sweet, and there is a kind of gluttonous stone food eater who returns to meet the yew grapes. Benbuhar species, after the Western Regions were flat, the earthworms were transplanted into the ban."
In the late Qing Dynasty, the variety of wines increased significantly due to the opening of the sea. In addition to domestic wines, there are many imported wines. In the late Qing Dynasty and the Republic of China, wine was not only a royal family. Aristocratic drinks are also consumed in general social settings and in pubs.
In 1892, Zhang Guoshi, a patriotic overseas Chinese businessman, founded Changyu Wine Company in Chiayi, Yantai, and cultivated grapes in Yantai. This is the first modern winery that emerged after the long-term development of the wine industry in China after 2,000 years. The wine storage containers also used oak barrels. In 1912, Mr. Sun Yat-sen had visited the company of Zhang Yu Weng and wrote the title "Quality of the Spring". The word was given high praise. Kang Youwei had stayed at Changyu Company and wrote poetry:
"Shallow drinking Changyu wine, transplant Fengtai medlar.
Even more complex Fahua wrote a new sentence. â€
In 1914, the company officially took the wine, which was the highest quality medal at the Nanyang Exposition Association held in the same year. In 1915, at the Panamanian International Exposition, the red wine, brandy, vermouth, and the “Riesling†and “Cabernet†wines named after the famous European grape varieties won the gold medal. Since then, Yantai wine became famous. Since then, Taiyuan, Qingdao, Beijing, and Tonghua have successively established wineries. Although the scale of these plants is not large, the wine industry in China has taken initial shape and the consumption of wine has expanded. From Mr. Tian Han's solo drama “One of Coffee Shop Nights†published in 1922, it can be seen that social occasions and private drinking wines have become more common:
"Drink guest A: White girl, and then I will have a drink for you, and you will have another drink with me.
Bai Qiuying: I can't drink anymore. Whisky is very spicy. I can only drink a little wine.
Drink Guest C: I also love to drink wine. â€
Because of warlords' repeated wars, imperialist destruction, and the plunder of bureaucratic capital, it is difficult for China’s wine industry to survive. Even the famous Changyu wine company could not maintain it. By 1948, there were only two employees, three workers, and the company was completely bankrupt. .
From the perspective of the remaining wineries and annual output in the early years after the founding of the People's Republic of China in 1949, Jilin Tonghua produced 39 tons, Baichangshan 23 tons, Beijing 20 tons, Shandong Yantai 6.4 tons, Shandong Qingdao 4.5 tons, and Shanxi Qingxu 2.9 tons. The total annual output of wine is 115.8 tons (84.3 tons of whole juice wine).