我国饮酒和饮茶的风习历史悠久,酒和茶在饮品中具有最重要的地位。酒的种类繁多,风味各殊,其最本质的成分是都含有酒精即乙醇。酒精是大自然的赐予,含糖分的水果只要经过酵母菌的分解作用就能生成酒精。唐代苏敬《新修本草》说,作酒用麴,“而蒲桃、蜜等酒独不用麴”。不用麴的自然发酵之果酒在原始社会中已经出现,人类只有通过它才第一次接触到酒 China’s drinking and drinking habits of tea has a long history, wine and tea drinks in the most important position. A wide range of wines, different flavors, the most essential ingredients are all containing alcohol that is ethanol. Alcohol is given by nature, sugar-containing fruit as long as the decomposition of yeast can generate alcohol. Su Jing, Tang Dynasty, “New Materia Medica,” said for wine 麴, “And Rose, honey and other wine alone 麴 ”. Unrefined natural fermented fruit wine has already appeared in the primitive society, only through it is the first human exposure to wine