If white wine is heated, because the boiling point of alcohol is lower than that of water, it will volatilize before water, so it will not taste like wine. Due to technical reasons, liquor with high alcohol content was not invented in Han Dynasty, so people drank turbid liquor.

People in the three countries often drink "soju" or "warm wine", so it can be seen that what they drink is definitely not distilled white wine with high alcohol content, but rice wine with relatively low alcohol content. Turbid wine refers to a certain amount of grain, such as wheat, millet, rice, sake, tillers and so on. Heating and cooking, and then fermenting with medicated liquor (koji) for a short time, so that the alcohol concentration of the brewed wine is very low. The so-called "one night after brewing, it became an adult, and it only smelled of wine." So far, there are still such brewing customs in many places in Jiangnan.

At the same time, the distiller's grains in the wine were not filtered out. So in the early days, people said that they didn't drink wine because they not only drank wine, but also ate distiller's grains. The originally turbid wine will be slightly turbid due to impurities, but it is still a colorless liquid. In the fermentation process, because the distiller's grains are not skimmed, a layer of light green bad bubbles will float on the wine surface.

This light green foam is very fine. "Explanation of the Name" said: "Many people are heavy with wine, but ants floating on the ground are as heavy as flat." In other words, this layer of foam on the wine. This is a natural phenomenon in the process of wine brewing, but because of their love for wine, scholars love my house and my dog, and began to use some beautiful words to describe this floating foam. There is a red commotion in the fermented wine and the quiet stove. With dusk and snow coming, how about a glass of wine? "

In addition, the drinking of the Three Kingdoms in the Han Dynasty was also related to the drinking utensils at that time. At that time, the drinking vessels in the north and south were different, and the original bronze drinking vessels were still used in the north, and the common ones were copper wine bottles. In addition to holding wine, bronze wine bottles are also used to warm wine. A bronze bottle of Han Dynasty unearthed in Shanxi 1962 is engraved with the words "Copper Warm Bottle". In the Han dynasty, people usually sat on the floor when drinking, and the bronze wine bottle was placed in the middle of the seat. There are spoons in bronze wine bottles, and bronze wine bottles can also be heated. Whether to heat depends on the climate and temperature at that time.

Cao Zhi's poem "July 7th" in Three Kingdoms said: "Give your life a green bottle, carve it as appropriate. Floating ants are boiling, cool and fragrant. " It is written about the scene where the wine in a copper bottle is steaming after heating. The word "floating ant" is used, which actually refers to the wine with no distiller's grains removed and fermented rice grains on it.

But in the south, wine vessels made of wood lacquer have appeared in princes' palaces. Bronze wine vessels are very cold, and compared with southern wooden wine vessels, the heat insulation is very poor. So be sure to cook and drink hot. In Lu Xun's novel Kong Yiji, Kong Yiji went to Xianheng Hotel, and every time he ordered a pot of wine, it was also in winter. This situation is similar to that of the Three Kingdoms. A close reading of The Romance of Three Kingdoms reveals that whenever "warm wine" or "cooking wine" is mentioned, it is not in summer, but in winter or spring, when the temperature is low. For example, 2 1 of Romance of the Three Kingdoms tells the story of Mei Ziqing, which was in the first half of the spring, so he tried his best to cook the wine just right to talk about heroes. The fifth and fourth story is about Yuan's skill in seeking position and re-ordering, and it is about "salt and wine cutting Huawei", and it is in winter.