摘要
酒，為國人飲料之一，內含乙醇，可使人精神興奮，可以殺菌。在秋、冬之際，更可禦寒，故為眾人所喜愛。但飲過量，亦可使人神經衰弱，酒精中毒，導致肝硬化。小則誤事，大則失去生命。酒之原料為黍、米、穀、麥、高梁、水果，經蒸熟後和以麴。使澱粉因內含糖化酵素作用，變為釀母菌之繁殖而發酵，即成為酒。我國懂得造酒之法甚早，如許慎《說文》云：「酉，就也，八月黍成，可為酎酒，象古文百（□）之形，凡酉之屬皆從酉與久切。」又云：「酒，就也，所以就人性之善惡，從水從酉，酉亦聲。一曰造也，古者儀狄作酒醪，禹嘗之而美，遂疏儀狄，杜康作秫酒。子酉切。」據此，可知夏禹時，其臣儀狄已可造酒。酒，在殷代多為祭祀之用，對象包括先公先王、山川、以及征伐。社會大眾、亦多好酒。在周代多作賞賜，以及宴飲之樂。周初，曾下令禁酒，謂酒可壞事。至春秋時，酒己為社會大眾之所好，成為彼此往來所必需。酒之容器，有爵、角、斝、盉，卣、尊、壺、勺、觚，由容器多樣性，亦可知殷、周二代，酒在當時之風行情形。
關鍵字
無資料並列摘要
Wine has been a popular drink for the Chinese people. Containing alcohol, it can be both exhilarating and germicidal. It can keep our body warm during the cold seasons of autumn and winter, making it a favorite among the populace. Overdrinking, however, can result in weakening of nerves tissues, alcohol poisoning, and hardening of the liver. While a minor case might only delay or spoil one's business, a serious one may result in the loss of life. The ingredients of wine include glutinous millet, rice, grains, wheat, Kaoliang (sorghum) and fruits. After they are steamed, the ingredients are mixed with yeast, so that the starch in these ingredients becomes leaven, ferments and multiplies through the action of enzymes before it turns into wine. China learned the process of wine-making since quite early days. For instance, Hsu Shen (許慎) writes in Shuo Wen (說文，On Literature ) : Yin (酉) means to achieve or to mature. The glutinous millet ripens in August and can be made into very thick and pure wine. The word chiu (酒) takes on the shape of the ancient character 酉(□) , and all characters of the same kind have it as a main part. It is pronounced Yin.＂ It was also said: ＂Wine (酒) means to act according to, so as to act according to the good and the bad of human nature, following the shape of 水 (water) and 酉; having the sound of Yin I. Another definition of it is to make, I Ti(儀狄) ......made thick wine in ancient times. Yu (禹) thought it was delicious after tasting it, so he started to keep I Ti at a distance and let Tu K'ang (杜康) make yellow wine.＂ From this document, we understand that the subject I Ti (儀狄) had already learned to make wine under the rule of Emperor Yu (禹) of the Hsia Dynasty. Wines were consumed in great quantities during the Yin Dynasty as offering in sacrificial rites, in commemoration of past emperors, mountains, rivers, past battles, and expeditions. The general populace were also fond of win e at the time. During the Chou Dynasty, it was often used as a bestowment and as an exhilarant in feast s. During the early days of the Chou Dynasty, a ban on wine had been ordered on the premise that wine could be destructive been reiustahed as. Upon entering the Spring and Autumn Period, however, wine had already become a favorite of the society, and a must for social intercourse. From a large variety of containers of wine as Chueh(爵), chiao (角), Chia (斝), He (盉), Yu (卣), Tzun (尊), Hu (壺), Shao (勺), and Ku (觚), we can readily see how popular wines had been during the Dynasties of Yin and Chou.