History
Chinese wine, which has been made for over 5000 years, characterized by double fermented semi-solid state fermentation using fungi as main microbial starter for the saccharification and fermentation agent. This is a typical feature of wines produced in the far east. Chinese baijiuis mainly brewed with grain except for a few kinds using fruit.
In China, baijiuis generally not viewed as necessity, but has its unique place in social life. One can get a glimpse of Chinese politics, economy, farming, commerce, and culture through the history of baijiu. Baijiuis deeply ingrained into all aspects of Chinese society.
China is a country founded on agriculture, so all political and commercial activities are based on agriculture development. And baijiu, being grain based, firmly attaches itself to agriculture, becoming part of the latter. Prosperity of the wine industry is directly affected by grain harvest of the year. Rulers of various dynasties have used Jiujin (banning baijiu) to regulate baijiu production, thus ensuring sufficient food supply. On the other hand, baijiuindustry reflects the rise and fall of agricultural production, providing clues to understand the history of natural disasters and political climate. Han dynasty sees the introduction of baijiutax, which quickly become a major source of income for the country. Changes to the baijiutax also reflects balance of power amongst political forces.
Read more about this topic: Baijiu
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