Greater Noida (National Desk): The site in East China where archaeologists found traces of rice beer 10,000 years ago and the technology have come up with fantastic results in the field of science. The new findings will offer valuable information on the origin and the age of the first alcoholic drink in Asia.
This was done at the Shangshan one in Zhejiang Province, which has a record of being very well-known for a long time for the cultivation of civilization. The research did some analysis of pieces of pottery that were found during the Shangshan period, which was about 10,000 years ago. These sherds were the actual parts of vessels which people used for winemaking, serving of the fruits, their storage, food preparation, and processing of the fruits and other natural products, and local people could use them as some kind of containers, providing very useful information about the life of ancient people.
The study, which was written in the scientific journal PNAS, relies on the discovery of leftovers. These residues are slices of plants and potatoes that have been found to be buried, as well as other organic materials such as fungi. These leftovers have been created to serve the supporters of the Shangshan team and to document the first steps of their activity in the field of organic food processing. Science has determined that had been the domesticated plant with rice and that it was undoubtedly the main feeding resource. This finding makes rice appear as the most important part of ancient Chinese culture.
In addition to rice, other plant remains like Job’s tears, barnyard grass, and acorns were found, providing further evidence of the diversity of resources used by the Shangshan people. These plants were integral to both food and pottery production. Archaeologists also found rice husks and leaves used in the creation of pottery, suggesting that rice was not only a food source but also an essential material for craftsmanship.
The starch granules found in the pottery showed signs of degradation and gelatinization, indicating that fermentation had occurred. Researchers also discovered moulds and yeast cells, which are common in traditional brewing processes. These findings point to the early use of fermentation techniques for brewing alcoholic beverages.
Interestingly, the fungal residues were concentrated in globular jars, which may have been specially designed for alcohol fermentation. This suggests that the pottery used by the Shangshan culture was closely tied to specific functions, including the production of rice beer. Control samples from the site showed fewer starch and fungal remains, further supporting the idea that pottery residues were specifically linked to fermentation activities.
The research highlights the emergence of brewing technology in the Shangshan culture. The domestication of rice, along with the region’s warm and humid climate, provided the ideal conditions for fermentation. These early brewing practices relied on the growth of filamentous fungi, which are essential for the fermentation process.
The study also suggests that these alcoholic beverages likely played an important role in ceremonial feasts. They may have been central to rituals, fostering the intensified use and cultivation of rice during the Neolithic period. The development of rice beer could have been a driving force behind the widespread cultivation of rice in ancient China.
This discovery not only sheds light on early brewing practices but also underscores the cultural significance of rice in ancient China. The evidence of rice beer at the Shangshan site offers a glimpse into the ancient traditions and technological advancements that shaped the region’s development.
