摘要
酒的起源和发展应在人类社会进入到农业社会时期。从仰韶文化遗址(公元前5000年～公元前3000年)考证,当时已有酒的存在,并证明我国最早的酒是谷芽酒。这时期出土了不少酿酒发酵容器,最具有代表性的为小口尖底瓮。这种酒具有防止酒的酸败、促进酒的澄清作用。小口尖底瓮在古巴比伦及古埃及均有发现,用于酿造麦酒和葡萄酒。(陶然)
The development of wine started in the period when human society evolved into agricultural society. The research on Yangshao culture memorial site (about 5,000 B.C.-3,000 B.C.) discovered the existence of wine and proved the earliest wine produced in China as millet sprout wine. The unearthed fermentation containers in that period included small-porthole cuspate-bottom vat, which was the most representative object. Such millet sprout wine had the function of preventing wine rancidity and accelerating wine clarification. And the vat was also found in ancient Babylon and ancient Egypt, which was used for wheat wine production and grape wine production. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第1期78-82,共5页
Liquor-Making Science & Technology
关键词
酒文化
酒的起源
仰韶文化
谷芽酒
小口尖底瓮
wine culture
origin of wine
Yangshao culture
millet sprout wine
small-porthole cuspate-bottom vat
