Dec 10, 2024 01:19 AM
(This post was last modified: Dec 10, 2024 01:43 AM by C C.)
Traces of 10,000-year-old ancient rice beer discovered in Neolithic site in Eastern China
https://www.eurekalert.org/news-releases/1067523
INTRO: A collaborative study has uncovered evidence of rice beer dating back approximately 10,000 years at the Shangshan site in Zhejiang Province, China, providing new insights into the origins of alcoholic beverage brewing in East Asia.
This discovery highlights the connection between rice fermentation at Shangshan and the region’s cultural and environmental context as well as the broader development of early rice agriculture and social structures.
The study was jointly conducted by researchers from Stanford University, the Institute of Geology and Geophysics (IGG) of the Chinese Academy of Sciences, and the Zhejiang Provincial Institute of Cultural Relics and Archaeology (ICRA) in China. It was published in the latest issue of Proceedings of the National Academy of Sciences (PNAS) on Dec. 9.
The research team analyzed twelve pottery sherds from the early phase of the Shangshan site in Pujiang County, Zhejiang Province (10,000–9000 BP). “These sherds were associated with various vessel types, including those for fermentation, serving, storage, cooking, and processing,” said Prof. JIANG Leping from ICRA.
The researchers conducted microfossil extraction and analysis on residues from the inner surfaces of the pottery as well as the pottery clay and surrounding cultural layer sediments.
“We focused on identifying phytoliths, starch granules, and fungi, providing insights into the pottery’s uses and the food processing methods employed at the site,” said Prof. LIU Li from Stanford University, the first author of the paper as well as a co-corresponding author.
Phytolith analysis revealed a significant presence of domesticated rice phytoliths in the residues and pottery clay. “This evidence indicates that rice was a staple plant resource for the Shangshan people,” said Prof. ZHANG Jianping from IGG, also a co-corresponding author of the study.
Evidence also showed that rice husks and leaves were used in pottery production, further demonstrating the integral role of rice in Shangshan culture.
The team also found a variety of starch granules in the pottery residues, including rice, Job's tears, barnyard grass, Triticeae, acorns, and lilies. Many of the starch granules exhibited signs of enzymatic degradation and gelatinization, which are characteristic of fermentation processes.
In addition, the study uncovered abundant fungal elements, including Monascus molds and yeast cells, some of which displayed developmental stages typical of fermentation. These fungi are closely associated with qu starters used in traditional brewing methods, such as those used in producing hongqujiu (red yeast rice wine) in China... (MORE - details, no ads)
https://www.eurekalert.org/news-releases/1067523
INTRO: A collaborative study has uncovered evidence of rice beer dating back approximately 10,000 years at the Shangshan site in Zhejiang Province, China, providing new insights into the origins of alcoholic beverage brewing in East Asia.
This discovery highlights the connection between rice fermentation at Shangshan and the region’s cultural and environmental context as well as the broader development of early rice agriculture and social structures.
The study was jointly conducted by researchers from Stanford University, the Institute of Geology and Geophysics (IGG) of the Chinese Academy of Sciences, and the Zhejiang Provincial Institute of Cultural Relics and Archaeology (ICRA) in China. It was published in the latest issue of Proceedings of the National Academy of Sciences (PNAS) on Dec. 9.
The research team analyzed twelve pottery sherds from the early phase of the Shangshan site in Pujiang County, Zhejiang Province (10,000–9000 BP). “These sherds were associated with various vessel types, including those for fermentation, serving, storage, cooking, and processing,” said Prof. JIANG Leping from ICRA.
The researchers conducted microfossil extraction and analysis on residues from the inner surfaces of the pottery as well as the pottery clay and surrounding cultural layer sediments.
“We focused on identifying phytoliths, starch granules, and fungi, providing insights into the pottery’s uses and the food processing methods employed at the site,” said Prof. LIU Li from Stanford University, the first author of the paper as well as a co-corresponding author.
Phytolith analysis revealed a significant presence of domesticated rice phytoliths in the residues and pottery clay. “This evidence indicates that rice was a staple plant resource for the Shangshan people,” said Prof. ZHANG Jianping from IGG, also a co-corresponding author of the study.
Evidence also showed that rice husks and leaves were used in pottery production, further demonstrating the integral role of rice in Shangshan culture.
The team also found a variety of starch granules in the pottery residues, including rice, Job's tears, barnyard grass, Triticeae, acorns, and lilies. Many of the starch granules exhibited signs of enzymatic degradation and gelatinization, which are characteristic of fermentation processes.
In addition, the study uncovered abundant fungal elements, including Monascus molds and yeast cells, some of which displayed developmental stages typical of fermentation. These fungi are closely associated with qu starters used in traditional brewing methods, such as those used in producing hongqujiu (red yeast rice wine) in China... (MORE - details, no ads)