Wine plays an important role in people's daily diet. Parties, weddings and friends can't do without wine.
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.
I. rice wine
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.
Rice wine brewed by the Tang Dynasty can be divided into sake and turbid wine.
Sake has a long brewing time, high alcohol concentration, low sweetness and clear transparency, but the brewing process is complex.
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.
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".
2. Fruit wine
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.
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.
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.
III. preparation of wine
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.
Festival wine is a kind of wine that is drunk in a specific Festival, such as mugwort and calamus, and dogwood wine in September.
Flavor liquor is mainly made of guangui liquor (with guangui as the raw material, soaked in rice wine) and fragrant liquor with various flowers.
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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