渑池丁村遗址仰韶文化的曲酒和谷芽酒  

On the two fermentation techniques of ancient beer at the Dingcun site of the Yangshao culture

作　　者：刘莉[1] 李永强[2] 侯建星 LIU Li

机构地区：[1]美国斯坦福大学东亚语言与文化系 [2]中国社会科学院考古研究所,北京100101 [3]渑池县文化广电和旅游局,河南渑池472499

出　　处：《中原文物》2021年第5期75-85,共11页Cultural Relics of Central China

基　　金：斯坦福大学斯坦福考古中心何勉君中国考古项目基金的支持。

摘　　要：本文采用对陶器进行非损伤性、多学科综合分析的方法(分析淀粉粒、植硅体、酵母和霉菌),识别残留物中与发酵过程相关的多种微型植物和微生物化石。通过对河南渑池丁村仰韶文化遗址中九个尖底瓶的残留物(距今6000—5100年)的分析,获得了古代酿酒技术的证据。丁村的仰韶人用尖底瓶制作谷物发酵酒,酿酒原料主要为黍、大米、薏苡、野生小麦族种子和栝楼根。他们采用了两种发酵技术,以酒曲或发芽谷物作为发酵剂。制作酒曲的主要菌种可能是红曲霉,同时也包括少量曲霉和毛霉,主要原料可能为大米。利用红曲霉和大米制曲酿酒可能起源于长江下游地区,随着水稻栽培的传播在新石器时期就已到达黄河流域。丁村距离著名的仰韶遗址仅10公里之遥,其酿酒方法可代表仰韶文化核心地区6000年前酿酒技术的发展状态。Our non-destructive, multi-proxy approach(analyzing starch granules, phytoliths, yeasts and molds) shows great potential to identify different types of microfossils related to the fermentation process which are preserved in pottery residues. We examined nine Neolithic jiandiping amphorae from a middle Yangshao culture site at Dingcun in Mianchi, Henan(ca. 6000-5100 cal. BP), and revealed the evidence of ancient beer as well as brewing techniques. The Yangshao people there used amphorae to make cereal-based fermented beverages with millet, rice, Job’s tears, wild Triticeae grass seeds and snake gourd roots. They employed two fermentation techniques, using qu starter and using malts. The qu starter may have been made of several molds, including Monascus, Aspergillus and Mucor, while using rice as ingredient. Making fermented beverages with Monascus mold and rice may have originated in the Lower Yangzi River region, and reached the Yellow River region together with rice domestication in the Neolithic period. Dingcun is only 10 km away from the famous Yangshao type site, and its fermentation method can represent the development state of alcohol brewing technology in the core area of the Yangshao culture 6000 years ago.

关 键 词：丁村遗址 仰韶文化 酿酒 发酵方法 红曲霉 尖底瓶 

分 类 号：K878[历史地理—考古学及博物馆学]