| 汉代酒杂识 |
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| 引用本文： | 彭卫.汉代酒杂识[J].宜宾师范高等专科学校学报,2011(3):12-17. |
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| 作者姓名： | 彭卫 |
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| 作者单位： | 中国社会科学院历史研究所,北京100720 |
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| 摘 要： | 中国本土确有野生葡萄,但在葡萄酒传入之前未有以野生葡萄酿酒事,汉代内地葡萄酒有两个来源,从西域长途贩运或是来自中原经商的西域人在内地酿制。马酒是一种基本局限在宫廷中的奢侈食品;＂苦酒＂并非劣质酒;＂旨酒＂是对美酒的通称,而非专指某种酒;＂恬酒＂与＂醴＂是一种酒,酒味甜,酒有米滓,与今天的醪糟相类;＂桂浆＂就是桂酒,＂椒酒＂则是当时常见的酒类,都非普通饮料;＂酴＂酒之得名大约也与以小麦为酒母有关。
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| 关 键 词： | 葡萄酒 马酒 苦酒 旨酒 恬酒 醴 酴 |
Wine Making in Han Dynasty |
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| PENG Wei.Wine Making in Han Dynasty[J].Journal of Yibin Teachers College,2011(3):12-17. |
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| Authors: | PENG Wei |
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| Institution: | PENG Wei(Historical Research Institute,Chinese Academy of Social Sciences,Beijing 100720,China) |
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| Abstract: | With wild grapes growing on its native land,prior to the introduction of grape wine,China had not tried to make wine out of wild grapes.The grape wine consumed inland in Han Dynasty came from two sources： from the countries west of China through long-distance transportation,or from those who were born in some western country but were living in inland China and making their business there.Dong Ma Wine is a court luxury made from the horse milk.Bitter Wine does not mean coarse wine.Sweet Wine（Zhi Jiu） is a generic term of excellent wine,rather than a special type of wine.Tian Jiu and Li are both sweet wines with rice dregs resembling today＇s fermented glutinous rice.Osmanthus Liquor is actually sweet osmanthus wine,and Zanthoxylum Liquor is a wine quite common in Han Dynasty,but not average non-alcoholic drink.Tu Wine is so named probably because of the use of wheat that goes to the making of the distiller＇s yeast. |
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| Keywords: | grape wine Dong Ma Wine Bitter Wine Zhi Jiu Tian Jiu Li Tu |
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