酒文化展厅

酒，用粮食、水果等含淀粉或糖的物质发酵而成的含乙醇的饮料。在中华民族五千年历史长河中，“酒”所包含的各类酒品、酒具、酿造方式或是酒诗文小说等酒类文化，在饮食烹饪、医学医术、养生保健、人生态度到文学艺术创作等方面都着重要的影响，渗透到了社会生活各个领域。

关于酒的起源历来众说纷纭，但人们开始酿造谷物酒是先民通过观察含糖野果自然发酵成为酒，而逐渐获得的经验。在商朝时代(约3,700年前，中国人已有饮酒的习惯，并以酒来祭神，在汉唐以后，除黄酒以外，各种白酒、药酒及果酒的生产已有了一定的发展。在我国悠久的酿酒历史中，用谷物和果类酿造出了许多被誉为「神品」或「琼浆」的美酒，无论是李白的举杯邀明月，还是王维的西出阳关，以及兰陵美酒泛出的琥珀之光，无不透出浓浓的华夏民族的文化意蕴。

Introduction to Wine Culture

Preface

The wine culture is long-standing, and an important part of Chinese dietary culture. It also permeates the whole of the five thousand years civilization, because wine has played an important role in literary arts, medical science, cuisine, health care, and life attitudes.

People have divergent views about the origin of wine. Our ancestors however made wine the first time by watching fruits naturally ferment to wine. Chinese have the habit of drinking since the Shang dynasty, and they use wine to show respect to their ancestors. All kinds of white spirits, medical wines, and fruit wines (except for yellow wines) have experienced a certain development after the Tang dynasty.

In China’s long history of wine making, there are so many wonderful wines. They are known as nectars, which are made by grains or fruit that have sugar and starch, with the wine containing ethanol. Whether the wine for Li Bai to invite the moon, or the wine for Wang Wei to say farewell, alcohol holds a cultural connotation in China.