Vino u Kini

Vinova loza iz Jangaja, za koju se kaže da je predak vina u Kini. Muzej Turpan.^[1]

Vino (kineski: 葡萄酒 pútáojiǔ doslovno „alkohol od grožđa”) ima dugu istoriju u Kini. Iako je dugo bilo u senci huangđua (što se ponekad prevodi kao „žuto vino“) i mnogo jačeg destilovanog alkohola bajđua, potrošnja vina je dramatično porasla od ekonomskih reformi 1980-ih. Kina je sada među deset najvećih svetskih tržišta vina. Posebno su jake veze sa francuskim proizvođačima, a vina Ningsja su dobila međunarodno priznanje.

Istorija

Tokom dinastije Tang (618–907), Kina je počela da uvozi vino od grožđa iz centralne Azije. Tang trobojna figurica sogdijskog trgovca vinom koji drži meh.

Ilustracija uzgoja grožđa i proizvodnje vina u *Materia Dietetica* (*Šivu Benkao* 食物本草), dinastija Ming (1368–1644).

Upotreba divljeg grožđa u proizvodnji alkoholnih pića je potvrđena na arheološkom lokalitetu Đahu (oko 7000. godine pre nove ere).^[2]^[3]^[4] Visokokvalitetno vino pod nazivom ćung đang ju je (kin. 瓊漿玉液) pominje se u Kompletnim Tang pesmama (Ćuan Tangši), zbirci iz 18. veka od oko 50.000 pesama sakupljenih tokom vladavine cara Kangsija.^[5] Fraza, koja se doslovno prevodi kao „vino nalik žadu“, ali ima idiomatsko značenje poput „divnog vina“.^[6]

Reference

^ Jiang, H. (2009). „Evidence for early viticulture in China: Proof of a grapevine (Vitis vinifera L., Vitaceae) in the Yanghai tombs, Xinjiang.”. Journal of Archaeological Science. 36: 1458—1465. doi:10.1016/j.jas.2009.02.010. „A stem was discovered in the Yanghai Tombs, Turpan District in Xinjiang, China. Anatomical features showed it to be of grape (Vitis vinifera L.). Radiocarbon dating indicates it to be nearly 2300 years old, which would suggest that there was grape cultivation at least from that time. To date, this is the earliest physical evidence of V. vinifera cultivation in China.(...) By the studying of the ancient grapevine, we have gained new insight into the viticulture in China. Based on the physical evidence, we have been able to confirm one of the conclusions drawn by Yang (2003), namely that the cultivated grape (V. vinifera) was introduced into Xinjiang around 300 BC. On the other hand, we would also argue that the earliest grape cultivation in China was not in the western and southern part of the Tarim Basin, but in the Turpan Basin, based on the evidence to date.”
^ [1]. Prehistoric China - The Wonders That Were Jiahu The World’s Earliest Fermented Beverage. Professor Patrick McGovern the Scientific Director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia. Retrieved on 3 January 2017.
^ Castro-Sowinski, Susana (17. 11. 2016). Microbial Models: From Environmental to Industrial Sustainability. Springer. стр. 42. ISBN 9789811025556.
^ Hames, Gina (2010). Alcohol in World History. Routledge. стр. 17. ISBN 9781317548706.
^ „卷八百五十九:卷八百五十九”. hinese Text Project. Приступљено 6. 8. 2019.
^ Su, Xinchuan (2014). Chinese Lexical Semantics: 15th Workshop, CLSW 2014, Macao, China. Springer. стр. 435. ISBN 978-3319143316. Приступљено 6. 8. 2019.

Literatura

Black, Jeremy (2006), „China – Ancient China”, Ур.: Robinson, Jancis, The Oxford Companion to Wine (Third изд.), Oxford: Oxford University Press, стр. 167–68, ISBN 978-0-19-860990-2.
Godley, Michael R. (1986), „Bacchus in the East: The Chinese Grape Wine Industry, 1892–1938”, Business History Review, 60 (3): 383—409, JSTOR 3115883, S2CID 155074079, doi:10.2307/3115883. – преко JSTOR (потребна претплата)
Huang, H. T. (2000), Science & Civilisation in China, Volume VI: Biology and Biological Technology, Part 5: Fermentations and Food Science, Cambridge: Cambridge University Press, ISBN 0-521-65270-7.
Sampson, Theos. (1869), „The Song of the Grape”, Notes and Queries on China and Japan, 3: 52.
Shafer, Edward H. (1963), The Golden Peaches of Samarkand: A Study of T'ang Exotics, Berkeley and Los Angeles: University of California Press, ISBN 0-520-05462-8.
Sima, Qian (1993) [100 BC], Records of the Grand Historian, Han Dynasty II, Translated by Burton Watson (revised изд.), New York: Columbia University Press, ISBN 0-231-08166-9. ISBN 978-0-231-08167-2 (paperback).
Wang, Janet (2019-01-24). The Chinese Wine Renaissance (First изд.). Ebury. стр. 5–249. ISBN 9781529103601.
Insel, Barbara (јануар 2014). „The Evolving Global Wine Market”. Business Economics. 49 (1): 46—58. S2CID 153516479. doi:10.1057/be.2014.3.
Taber, George M. (2011). A toast to bargain wines: How innovators, iconoclasts, and winemaking revolutionaries are changing the way the world drinks. New York: Scribner. ISBN 978-1-4516-4436-4. ISBN 978-1-4391-9518-5 (paperback).

Spoljašnje veze

Chinese Wine Consumption Has Fallen Dramatically Over the Last Decade

[1] Jiang, H. (2009). „Evidence for early viticulture in China: Proof of a grapevine (Vitis vinifera L., Vitaceae) in the Yanghai tombs, Xinjiang.”. Journal of Archaeological Science. 36: 1458—1465. doi:10.1016/j.jas.2009.02.010. „A stem was discovered in the Yanghai Tombs, Turpan District in Xinjiang, China. Anatomical features showed it to be of grape (Vitis vinifera L.). Radiocarbon dating indicates it to be nearly 2300 years old, which would suggest that there was grape cultivation at least from that time. To date, this is the earliest physical evidence of V. vinifera cultivation in China.(...) By the studying of the ancient grapevine, we have gained new insight into the viticulture in China. Based on the physical evidence, we have been able to confirm one of the conclusions drawn by Yang (2003), namely that the cultivated grape (V. vinifera) was introduced into Xinjiang around 300 BC. On the other hand, we would also argue that the earliest grape cultivation in China was not in the western and southern part of the Tarim Basin, but in the Turpan Basin, based on the evidence to date.”

[McGovern-2] [1]. Prehistoric China - The Wonders That Were Jiahu The World’s Earliest Fermented Beverage. Professor Patrick McGovern the Scientific Director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia. Retrieved on 3 January 2017.

[Castro-Sowinski-3] Castro-Sowinski, Susana (17. 11. 2016). Microbial Models: From Environmental to Industrial Sustainability. Springer. стр. 42. ISBN 9789811025556.

[Hames-4] Hames, Gina (2010). Alcohol in World History. Routledge. стр. 17. ISBN 9781317548706.

[5] „卷八百五十九:卷八百五十九”. hinese Text Project. Приступљено 6. 8. 2019.

[6] Su, Xinchuan (2014). Chinese Lexical Semantics: 15th Workshop, CLSW 2014, Macao, China. Springer. стр. 435. ISBN 978-3319143316. Приступљено 6. 8. 2019.

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