Bronze Age Burial Reveals Ancient Chinese Red Rice Wine Recipe
Archaeologists working at a Bronze Age cemetery in northwest China have uncovered pottery vessels containing residue that reveals a sophisticated brewing technique dating back nearly 4,000 years. The discovery at the Mogou site in Gansu Province demonstrates that ancient Chinese communities ceremonially consumed red rice wine made using a fermentation method still employed in parts of Asia today.
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The Qu Fermentation Method Decoded
Researchers from Northwest University in Xi’an, the Gansu Provincial Institute of Cultural Relics and Archaeology, and Stanford University analyzed residue from 42 pottery vessels spanning the period from 1700 to 1100 BC. Their findings, published in the Journal of Archaeological Science Reports, confirmed that the Mogou people brewed alcoholic beverages using the qu method, an ancient Chinese fermentation technique that originated in Neolithic eastern China.
www.Ancient-Origins.net – Reconstructing the story of humanity’s past
Source: https://www.ancient-origins.net/news-history-archaeology/bronze-age-wine-making-china-00102410
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