The ambiguous meanings of brewing terminologies may have been a significant factor in sparking heated debates about the origins of distilled liquor in ancient China.This paper draws on the poetic works of Bai Juyi,who was well-versed in the art of brewing,and utilizes knowledge of brewing techniques and distillation principles to discuss the topic in a"zhijiu dushi(knowing wine,reading poetry)"manner.It argues that Bai Juyi's brewing methods encompassed distillation techniques,and terms like"hangxi"and"tihou"in his rich and clear liquor likely refer to colloquialisms for distilled liquor,while the term"gan niangjiu(dry brewed liquor)"likely originated from the solid-state distillation process of fermented mash.By confirming the characteristics of distilled liquor and the evolution of distillation techniques during the Tang Dynasty,this paper also reveals the unique significance of brewing techniques in interpreting poetic works related to wine of the time.
Tang DynastyBai Juyipoetry and winedistilled liquordistillation techniques
万方数据
维普
