揭示中国5000年前酿造谷芽酒的配方  

Recipe Showing the Early Bear Making 5,000 Years Ago in China

作　　者：王佳静[1] 刘莉[1] Terry Ball 俞霖洁[3] 李元青 邢福来 

机构地区：[1]美国斯坦福大学东亚语言文化系 [2]美国杨百翰大学古经文系 [3]浙江省化工研究院 [4]美国斯坦福大学土木与环境系 [5]陕西省考古研究院

出　　处：《考古与文物》2017年第6期45-53,共9页Archaeology and Cultural Relics

基　　金：Min Kwaan Chinese Archaeology Fund;Stanford Archaeology Center;Center for East Asian Studie

摘　　要：通过对西安米家崖遗址陶器上淀粉粒、植硅体、以及化学残留物的综合分析,本研究揭示了迄今为止中国最早的酿造谷芽酒的直接证据。结果显示,米家崖酿酒的原料包括黍、大麦、薏米、以及一些块根作物,说明在距今约5000年的仰韶文化晚期,中原地区已经发展出了较为成熟的谷芽酒酿造技术。同时,这项研究也对大麦传入中国初期的功能提出一种全新的见解。我们认为,酿酒可能是最初促使大麦从欧亚大陆西部传入中原的动因。The pottery vessels from the Mijiaya site reveal the first direct evidence of in-situ beer making in China, based on the analyses of starch, phytolith and chemical residues. Our data reveal a surprising beer recipe in which broomcorn millet （Panicum miliaceum）, barley （Hordeum vulgare）, Job＇s tears （Coix lacryma-jobi）, and tubers were used together for fermentation. The results indicate that people in China established advanced beer brewing technology by utilizing specialized tools and creating favorable fermentation conditions around 5000 years ago. Our findings imply that the early beer making may have motivated the initial translocation of barley from the Western Eurasia into the Central Plain of China before the crop became a part of agricultural subsistence in the region 3000 years later.

关 键 词：仰韶文化 尖底瓶 谷芽酒 淀粉粒 植硅体 草酸 

分 类 号：K878[历史地理—考古学及博物馆学]