The article by McGovern et al. (2004) explores the history of fermented beverages in pre- and proto-historic China, providing evidence of their early production and cultural significance. Chemical analyses of ancient pottery jars from the early Neolithic village of Jiahu in Henan province revealed that a mixed fermented beverage of rice, honey, and fruit (or hawthorn or grape) was being produced as early as 7000 B.C. This drink laid the foundation for unique cereal beverages of the proto-historic second millennium B.C., which were preserved in sealed bronze vessels of the Shang and Western Zhou Dynasties. The findings suggest that fermented beverages played a crucial role in social, religious, and medical aspects of ancient Chinese culture, as evidenced by their descriptions in Shang Dynasty oracle inscriptions. The study also highlights the development of a specialized saccharification fermentation system in China, where fungi break down polysaccharides in rice and millet, leading to the production of rice and millet wines. These findings provide valuable insights into the evolution of beverage-making in ancient China and its cultural and technological significance.The article by McGovern et al. (2004) explores the history of fermented beverages in pre- and proto-historic China, providing evidence of their early production and cultural significance. Chemical analyses of ancient pottery jars from the early Neolithic village of Jiahu in Henan province revealed that a mixed fermented beverage of rice, honey, and fruit (or hawthorn or grape) was being produced as early as 7000 B.C. This drink laid the foundation for unique cereal beverages of the proto-historic second millennium B.C., which were preserved in sealed bronze vessels of the Shang and Western Zhou Dynasties. The findings suggest that fermented beverages played a crucial role in social, religious, and medical aspects of ancient Chinese culture, as evidenced by their descriptions in Shang Dynasty oracle inscriptions. The study also highlights the development of a specialized saccharification fermentation system in China, where fungi break down polysaccharides in rice and millet, leading to the production of rice and millet wines. These findings provide valuable insights into the evolution of beverage-making in ancient China and its cultural and technological significance.