浙江浦江上山遗址宋代陶缸中的红曲酒遗存  

Remains of red beer in pottery vats of Song Dynasty at the Shangshan site in Pujiang,Zhejiang

作　　者：刘莉 王佳静[3] 蒋乐平 陈冉[5] Liu Li;Wang Jiajing;Jiang Leping;Chen Ran

机构地区：[1]西北大学文化遗产学院 [2]美国斯坦福大学东亚语言与文化系 [3]美国达特茅斯学院人类学系 [4]浙江省文物考古研究所 [5]美国亚利桑那大学人类学系

出　　处：《南方文物》2022年第4期211-219,共9页Cultural Relics in Southern China

摘　　要：本文对上山遗址出土的两件宋代陶缸中的残留物进行分析,鉴定出与酿酒有关的霉菌、酵母细胞以及具有发酵和糊化特征淀粉粒,说明陶缸中曾经盛装过发酵酒。其中大部分霉菌为红曲霉,并有少量曲霉及根霉(或毛霉)。主要酿酒原料可能包括大米、小麦(或大麦),薏米以及菱角。这些微体植物和微生物的组合说明陶缸中的发酵酒为红曲酒。浙江地区有酿造红曲酒的传统,现代江南地区酿造红曲酒的酒缸与宋代陶缸一致,类似的器型最早见于新石器时期的崧泽、良渚和大汶口文化的大口缸或大口尊。本文首次利用科技手段鉴定出浙江地区古代红曲酒的遗存,为研究中国早期酿酒技术提供了新资料和新方法,有助于进一步追溯酿造红曲酒的起源,并了解其发展过程。We analyzed the residues on two pottery vats of the Song Dynasty unearthed from the Shangshan site in Zhejiang,and identified molds,yeast cells and starch grains with characteristics of fermentation and gelatinization.These results indicate that the pottery vats once contained fermented alcoholic beverages.The molds are mostly identifiable as Monascus,with a few Aspergillus and Rhizopus(or Mucor).The main brewing ingredients may include rice,wheat(or barley),Job’s tears and water chestnut.The combination of these microfossil remains indicates that the fermented beverages in the vats were hongqujiu red beer by using Monascus mold to make qu starter.Brewing red beer has been a long tradition in Zhejiang.The fermentation vats used for brewing red beer in the Lower Yangzi River region today are very similar to those of the Song Dynasty analyzed.Similar vats,referred to as dakougang or dakouzun,were first seen in the Neolithic Songze,Liangzhu and Dawenkou cultures in the east coastal regions.In this paper,the remains of ancient red beer in Zhejiang were identified by scientific analysis for the first time,providing new information and new methods for studying the early brewing technology in southern China.It helps trace the origins of brewing red beer and understand the developmental process of this technology.

关 键 词：酿酒 大口缸 红曲酒起源 红曲霉 酒曲 

分 类 号：TS971[轻工技术与工程]