山东大汶口文化酒器初探

中国有悠久的酿酒传统,近年来利用科技手段进行陶器残留物分析,使我们能够获得史前时期酿酒技术的直接考古学证据。本文对山东王因和西夏侯遗址出土的4件大汶口文化时期的陶器进行微植物和微生物分析,初步揭示了海岱地区在距今6200~4600年的酿酒传统。即,利用麹、根霉和/或毛霉制麹,以粟黍、小麦族、葛根、栝楼根和百合为主要原料而酿造麹酒。制作精致的磨光黑陶高柄杯是饮酒器,红陶杯和灰陶瓶也与酒有关。海岱地区和中原地区在新石器时期使用不同的酒器,但利用多种植物酿造麹酒是共有的酿酒方法。

Preliminary Study on Wine Vessels of Dawenkou Culture Period Discovered in Shandong Province

China’s wine-making tradition is thousands of years old.In recent years,scientific technology enables archaeologists to analyze residues collected from unearthed pottery to obtain first-hand archaeological evidence for wine-making techniques applied in prehistoric times.In this article,the authors analyze microboanicat and micrbial remains on four pottery vesseis of the Dawenkou Culture period,excavated from the Wangyin and Xixiahou Sites in Shandong Province,and reveal the wine-making tradition in the Haidai region 4600 to 6200 years ago.It has been found out that Qu,made from Aspergillus,Rhizopus and/or Mucor and major ingredients,such as millet,Triticeae,kudzu root,snake gourd root and lily,were used to brew Qu wine back at that time.The exquisite and elaborately polished black pottery goblet was a wine vessel,and the red pottery cup and grey pottery bottle were also related to wine drinking.In the Neolithic Age,although different wine vessels were used in the Haidai region and the Central Plains,what was common was producing Qu wine by brewing various plants.