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Archaeologists Recreate 3,000-Year-Old Bronze Age Chinese Rice Wine Recipe

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  //food-wine.news-articles.net/content/2025/12/27 .. ear-old-bronze-age-chinese-rice-wine-recipe.html
  Published in Food and Wine on Saturday, December 27th 2025 at 16:13 GMT by The Independent

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Ancient Chinese Brew: Archaeologists Recreate Bronze Age Rice Wine Recipe, Offering Glimpse into Ritual & Daily Life

A remarkable archaeological discovery in China has allowed scientists to recreate a recipe for red rice wine dating back over 3,000 years – the Bronze Age. The findings, published in Nature Communications, offer an unprecedented window into the culinary practices and ritualistic behaviors of ancient Chinese people and challenge previous assumptions about early winemaking techniques. The research, led by archaeologist Jia Zhang at Zhejiang University, focuses on residue analysis from a series of large jars unearthed at a Late Bronze Age burial site in Linshu, Shandong province.

For years, archaeologists have known that the Jiahu culture (c. 7000-5700 BC) was likely producing fermented beverages – the earliest evidence of winemaking currently known globally. However, understanding how these beverages were made and what ingredients they contained has remained elusive. The Linshu site, however, presents a much later, more complex picture from approximately 1600–1050 BC (the Shang Dynasty). The large jars, known as jia, were found within tombs, suggesting the wine held significant ceremonial or funerary importance.

Unlocking the Chemical Secrets of Ancient Vessels

The key to this breakthrough lay in analyzing microscopic residue clinging to the interior walls of these jia. Using advanced techniques like gas chromatography-mass spectrometry (GC-MS), researchers identified a complex cocktail of compounds, revealing far more than just rice. While rice was undeniably present – confirming it as a primary ingredient – the analysis revealed surprising additions: Job's tears (an ancient grain also used for food and ritual purposes), honey, tartary buckwheat, hawthorn fruit, and dog rose. Crucially, they identified myrica rubra (Southern bayberry) which contains betulinic acid, responsible for the characteristic red color of the wine.

The presence of myrica rubra was particularly significant. Previous assumptions about early Chinese winemaking centered on a primarily white or yellowish hue, derived from fermented glutinous rice. The discovery of this red pigment demonstrates that ancient brewers were intentionally manipulating ingredients to achieve specific colors and flavors – suggesting a level of sophistication previously underestimated. The color likely played a role in ritualistic significance; red is often associated with prosperity, life force, and power in Chinese culture.

Reconstructing the Brewing Process

Based on the residue analysis and comparison with contemporary fermentation techniques, Jia Zhang’s team has been able to reconstruct a plausible recipe for this Bronze Age rice wine. The process likely involved:

1. Grain Preparation: Job's tears, rice, tartary buckwheat, and hawthorn fruit were probably crushed or mashed to release starches and juices.
2. Fermentation Starter (Koiji): A crucial element identified was the presence of Aspergillus oryzae, a fungus used in East Asian fermentation for centuries. This fungus breaks down starch into sugars, making them available for yeast to ferment. The researchers believe that previous batches of wine were likely used as a "starter" culture – a traditional method known as koiji – ensuring consistent and predictable fermentation. This is similar to how sourdough bread starters work.
3. Fermentation: The mixture was placed in the large jia jars, sealed, and left to ferment naturally for an extended period. The addition of honey would have provided additional sugars to fuel the process and contribute to sweetness.
4. Coloring & Flavoring: Myrica rubra berries were added towards the end of fermentation, imparting the characteristic red color and a distinct flavor profile.

Beyond Just Wine: Insights into Ritual and Social Structure

The discovery isn't just about recreating an ancient beverage; it provides valuable insights into Bronze Age Chinese society. The presence of these jia in tombs suggests that this wine was likely reserved for elite members of society, possibly used during elaborate rituals to honor the deceased or appease ancestors. The effort required to source and process all the ingredients – particularly myrica rubra which wouldn’t have been readily available everywhere - also points towards a hierarchical social structure where certain individuals controlled access to valuable resources.

Furthermore, the complexity of the recipe suggests a level of specialized knowledge within communities. Someone was likely responsible for managing the fermentation process, understanding the role of Aspergillus oryzae, and ensuring the quality of the final product. This could indicate the emergence of early specialists or craftspeople within Bronze Age Chinese society.

Future Research & The Ongoing Quest to Understand Ancient Flavors

The success of this project highlights the power of combining archaeological excavation with advanced analytical techniques. Researchers are now planning further investigations at other Bronze Age sites in China, hoping to identify more variations in winemaking practices and gain a deeper understanding of the role of fermented beverages in ancient Chinese culture. They also hope to analyze residues from even earlier periods, potentially pushing back the timeline for our understanding of Chinese fermentation technology.

The recreated red rice wine, while likely not exactly identical to its Bronze Age predecessor (due to variations in environmental conditions and available ingredients), offers a tantalizing glimpse into a lost culinary tradition and underscores the importance of preserving archaeological sites as invaluable repositories of human history. The ability to taste a flavor from over 3000 years ago is a powerful reminder of our connection to those who came before us, and the enduring role that food and drink play in shaping culture and society.

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