史前文化时期的酿酒(二)--谷芽酒的酿造及演进

我国的先民在仰韶时期(公元前5000年～公元前3000年)，就利用小口尖底瓮保温发酵酿制谷芽酒，并在该容器内澄清、饮用。到了大汶口时期(公元前4300年～公元前2400年)，酿酒有了较大发展，饮酒之风很盛行，出土了数量较多的大件酿酒发酵窖器——大口尖底陶尊及多姿多彩的酒具，表明了酒已具有礼仪功能。这时期谷芽酒的饮用方法已进步到用饮酒器饮用清酒了。酿酒技术及酒文化已由黄河下游扩展到淮河流域。

Wine Production in Prehistoric Culture Period (Ⅱ)--Production & Evolution of Millet Sprout Wine

People in Yangshao Period (about 5,000 B.C.-3,000 B.C.) in China had used small-porthole cuspate-bottom vat, the functions of which were temperature preservation, wine clarification, and wine drinking, to produce millet sprout wine. Up to Dawenkou Period (about 4,300 B.C.-2,400 B.C.), wine production had achieved great development and drinking was popular at that time. The unearthed cuspate-bottom pottery and various drinking vessel all indicated the etiquette feature of wine. People began to use drinking vessel to drink millet sprout wine at that time. And wine production and wine culture spread from Yellow River region to Huai River region.