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Alcoholic drinks from Jiahu, Henan, China
Chemical residues in pottery jars from the Neolithic village of Jiahu show that a fermented drink of rice, honey and fruit (hawthorn and/or grape) was made there about 7000–6600 BC. Everything about how it was made is inferred; the authors propose that the rice was made sweet by chewing or malting and that the honey and fruit supplied the sugar and yeast for fermentation.
A short entry: the sources we found record only what is said here about Jiahu mixed fermented beverage itself.
| Rice | [mcgovern2004] |
| Honey | Inferred from beeswax-type compounds[mcgovern2004] |
| Hawthorn fruit and/or wild grape | Inferred from tartaric acid; both have seeds at the site[mcgovern2004] |
| Starter | unknown; the authors propose that rice was saccharified by chewing and/or malting, and that the fruit and honey brought the yeast |
What changes: Rice starch turns to sugar, perhaps by chewing or sprouting the grain
The paper dates mould-based saccharification to between the mid-third millennium BC and the Shang Dynasty, so it was probably not used at Jiahu. Output: sugary rice mash.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chemical residues in pottery jars from the Neolithic village of Jiahu show that a fermented drink of rice, honey and fruit (hawthorn and/or grape) was made there about 7000–6600 BC. Everything about how it was made is inferred; the authors propose that the rice was made sweet by chewing or malting and that the honey and fruit supplied the sugar and yeast for fermentation.
Jiahu is known only from chemistry, not from a recipe. It mixed rice with honey and fruit. In the liquids from lidded bronze vessels at Anyang and Changzikou, the paper found no sign of honey or a plant additive.
Every number is labelled with how it is known. How this atlas is made
Identified by McGovern and colleagues in 2004 from organic residues absorbed into pottery jars from Jiahu, one of the earliest chemically confirmed fermented drinks.
