9,000-year history of Chinese fermented beverages confirmed

[Ekhi]

An international team of researchers provides the first direct chemical evidence for early fermented beverages in ancient China, including a Neolithic mixed beverage of rice, honey, and fruit, some 9,000 years ago, and more specialized rice and millet wines with added aromatic substances of the Shang and Western Zhou Dynasties (ca. 1250-1000 B.C.), thus broadening our understanding of the key technological and cultural roles that fermented beverages played in China throughout the millennia.

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