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Ancient Chinese were the first to discover wine and invent the technique of making wine and liquor, The earliest wine in the world was [url=http://www.agentparadise.com]woolrich outlet[/url] produced when grain, fruit and milk of beasts fermented under certain natural conditions. An ancient writer wrote that monkeys in mountains collected flowers and fruits and made wine for themselves. Though by accident, it was only [url=http://www.mxitcms.com/hollister/]hollister milano italia[/url] natural for ancient people to discover the existence of wine; but the making of wine was indeed a great invention. Lushi Chunqiu (Lu's Spring and Autumn Annals), which was compiled in the2nd century [url=http://www.fibmilano.it]woolrich outlet[/url] BC, writes that "Yi Di was the first to make wine." A book written in the Han Dynasty also says, "Yi Di was the first to make wine, and Shao Kang developed a fine [url=http://www.davidhabchy.com]barbour by mail[/url] wine." Judging from the wine vessels unearthed in archaeological sites, wine making probably started in the period of the Yangshao Culture, about 4,000 t0 5,000 years ago. Very likely the technique was developed not by any master but by a group of people. However, people used to attribute it to several masters, the most well known being Du Kang. Due to natural and social conditions, it was not possible to make wine from wild fruits on a large scale. In China, a large grain producer, large-scale production of wine could be possible only when grain was used as the main material. Grains, though full of starch, cannot be directly fermented to turn out wine. The starch must first be saccharified to become glucose, and then the glucose may be fermented to become alcohol. The agent that helps to turn starch into glucose is a primitive yeast, which comes about when cereals mold and bud under wet and warm conditions. After a short period of [url=http://www.thehygienerevolution.com/hollister.php]hollister[/url] saccharification, the cereals can turn out a wine that is light and sweet. From the primitive yeast a distiller's yeast was developed, which contains rich [url=http://www.fayatindia.com/giuseppe-zanotti.html]giuseppe zanotti soldes[/url] amounts of microorganisms that are useful in making wine and liquor. The primitive yeast was later abandoned for it could only turn out light wine. According to earliest Chinese classics, the primitive yeast and distiller's yeast were first used in the 6ulor 7th century BC. Brewers and distillers in ancient China developed various yeasts and yeast-making techniques, including powder and cakes. Jia Sixie, a historian of science in the Northern Wei Dynasty (386-534), recorded 13 methods for making yeasts in his Qi M/n Yao [url=http://www.mquin.com/pjsdoudoune.php]parajumpers[/url] Shu (Important Arts for the People's Welfare). 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