.png)
Bronze Age pottery unearthed in northwest China has revealed the secret to making red rice wine that was ceremonially consumed in the region in the second millennium BC.
Previous research has indicated that ancient China’s Mogou people used a range of plant resources in their diets and even brewed alcoholic beverages using an ancient fermentation method called qu.
This method used a starter culture consisting of a brick of microbes that grew on grains, including Aspergillus mould, yeast and bacteria. Qu originated in Neolithic eastern China and spread to the northeastern edge of the Tibetan...
 (1).jpg)
 (1).jpg)
 (1).jpg)
 (1).jpg)
 (1).jpg)
