唐朝人一般喝什么酒?制作过程是怎样的?-看世界

唐朝人一般喝什么酒?制作过程是怎样的?

  一般来讲,唐代生产的酒主要为米酒、果酒和配制酒这三种。其中米酒的产量最多,饮用的人数也是最多的。

  在人的日常饮食中,酒占据极为重要的地位。聚会、婚庆、会友,都离不开酒。

Wine plays an important role in people's daily diet. Parties, weddings and friends can't do without wine.

  一般来讲,唐代生产的酒主要为米酒、果酒和配制酒这三种。其中米酒的产量最多,饮用的人数也是最多的。

Generally speaking, the wine produced in Tang Dynasty is mainly rice wine, fruit wine and compounded wine. Among them, rice wine production is the largest, and the number of people who drink it is also the largest.

  一、米酒

I. rice wine

  米酒又称谷物发酵酒,是通过将谷物蒸熟后拌与发酵粉置于缸中,密封,待发酵一段时间后便能成酒。

Rice wine, also known as grain fermented wine, is made by steaming grains and mixing them with fermented powder in a vat, sealing them, and then fermenting them for a period of time.

  唐人酿造的米酒又分为清酒和浊酒。

Rice wine brewed by the Tang Dynasty can be divided into sake and turbid wine.

  清酒酿造时间长、酒精浓度高、甜度低,透明度较清,但酿造的工艺复杂。

Sake has a long brewing time, high alcohol concentration, low sweetness and clear transparency, but the brewing process is complex.

  浊酒则相反。时间短、浓度低、甜度高,也比较浑浊,酿造工艺简单。因此,唐代米酒的生产主要以浊酒为主。

Turbid wine is the opposite. Short time, low concentration, high sweetness, turbid and simple brewing process. Therefore, the production of rice wine in Tang Dynasty was mainly turbid wine.

  另外,唐代人称米酒为“白酒”,此“白酒”非现在我们所饮的白酒。他们常以酿酒的原料为酒名,因用白米酿造米酒,故称“白酒”。

In addition, the Tang Dynasty called rice wine "white spirit", which is not what we drink now. They often take the raw material of wine making as the name of wine. Because they use white rice to make rice wine, they are called "white wine".

  二、果酒

2. Fruit wine

  唐人酿制的果酒主要为葡萄酒。在唐代以前,人们很少酿制葡萄酒,饮用的都是从西域进贡过来的。

Wine is the main fruit wine of the Tang Dynasty. Before the Tang Dynasty, people seldom made wine, and all they drank were from the western regions.

  但随着唐政府与西域的交流,在边境和中原地区慢慢兴起酿造葡萄酒。尤其在边境地区,葡萄酒受到追捧。

However, with the exchange between the Tang government and the western regions, wine making gradually rose in the border areas and Central Plains. Especially in border areas, wine is sought after.

  在《凉州词》中提到:葡萄美酒夜光杯,欲饮琵琶马上催。《塞下曲》:帐下饮葡萄,平生寸心是。

In "Liangzhou Ci", it is mentioned that the wine of grapes is a luminous cup, and it is urged immediately if you want to drink pipa. "The song under the plug": drink grapes under the tent, and you will have an inch of heart all your life.

  三、配制酒

III. preparation of wine

  唐代的配制酒主要是以米酒为基酒,再配以香料或药材,经过浸泡、蒸煮的方式而成。流行的配制酒有节令酒、香料酒、松醪酒等。

In Tang Dynasty, rice wine was used as the base liquor, and spices or herbs were used as the base liquor. The popular compounding wine includes seasonal wine, spice wine, pine mash, etc.

  节令酒是在特定节日中饮的酒品,如在节要饮艾酒、菖蒲酒;九月九饮茱萸酒。

Festival wine is a kind of wine that is drunk in a specific Festival, such as mugwort and calamus, and dogwood wine in September.

  香料酒主要由官桂酒(以官桂为原料,浸泡于米酒中)和各种花卉配置的香酒。

Flavor liquor is mainly made of guangui liquor (with guangui as the raw material, soaked in rice wine) and fragrant liquor with various flowers.

  松醪酒是用松脂、松花、松叶等为主料,泡于米酒之中。唐代认为松树长青之物,通过取其材料来泡酒具有养生的效果。

Songlao liquor is made of turpentine, pine flower, pine leaf and so on. In Tang Dynasty, it was thought that the pine tree was evergreen, and the wine made from it had the effect of health preservation.

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