Wp/isv/Медовина
Медовина или медово вино јест алкохолны напој издєланы из меда, смєшаного с водоју, а такоже часом с иными ингредиентами, како плоды, хмељ и тако даље.[1][2][3]
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Хисторија
editРазпрострањено мнєнје же медовина је была одкрыта до земједєлства и керамикы в Неолиту,[4] ибо природно квашенје меда и жужелкы продукујучи мед сут широко разношены в свєту.[5] Дакле, вєројетно же медовина јест случај многократного одкрытја.[6][7][8] С меджуврємене одкрытја керамикы и початка изкорыстанја квашенја дља схрањенја продуктов земједєлства[9] починајут се археологичне находкы керамикы c хемичными признаками меда, рыжа и органичных сједињениј свезаных с квашенјем в сєверу Китаја (7000 до н.е.).[10][11][12]
Можливо же, најраншеј референцијеју медовины јавјаје се сома в Ригведе.[13]
Източникы
edit- ↑ "Mead dictionary definition | mead defined". www.yourdictionary.com.
- ↑ Beer is produced by the fermentation of grain, but the grain can be used in mead provided it is strained off immediately. As long as the primary substance fermented is still honey, the drink is still mead.Fitch, Ed (1990). The Rites of Odin (1st izd.). Llewellyn Worldwide. str. 290. ISBN 978-0-87542-224-4.
- ↑ Hops are better known as the bitter ingredient of beer. However, they have also been used in mead both ancient and in modern times. The Legend of Frithiof mentions hops: Mohnike, G.C.F. (septembra 1829 – januara 1829). "Tegner's Legend of Frithiof". The Foreign Quarterly Review. London: Treuttel and Würtz, Treuttel, Jun and Richter. III.
He next ... bids ... Halfdan recollect ... that to produce mead hops must be mingled with the honey;
That this formula is still in use is shown by the recipe for "Real Monastery Mead" in Molokhovets, Elena (1998). Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. Prěvod Joyce Stetson. Indiana University Press. str. 474. ISBN 978-0-253-21210-8. - ↑ "Mead | Definition, Production, & History | Britannica". www.britannica.com (na anglijskom). Data dostupa: 19 novembra 2022.
- ↑ Crane, Eva (januara 1991). "Honey from honeybees and other insects". Ethology Ecology & Evolution. 3 (sup1): 100–105. Bibcode:1991EtEcE...3S.100C. doi:10.1080/03949370.1991.10721919.
- ↑ Lukas, Kathryn; Peterson, Shane (2018). "Chapter 1: The Fermentation Story". The Farmhouse Culture Guide To Fermenting. 10 Speed Press, Crown Publishing Group, Random House. str. 13. ISBN 978-0-399-58265-3.
- ↑ Snir, Ainit (2015). "The Origin of Cultivation and Proto-Weeds, Long before Neolithic Farming". PLOS ONE. 10 (7): e0131422. Bibcode:2015PLoSO..1031422S. doi:10.1371/journal.pone.0131422. PMC 4511808. PMID 26200895.
- ↑ "Ceramic history". depts.washington.edu.
- ↑ Lukas, Kathryn; Peterson, Shane (2018). "Chapter 1: The Fermentation Story". The Farmhouse Culture Guide To Fermenting. 10 Speed Press, Crown Publishing Group, Random House. str. 14. ISBN 978-0-399-58265-3.
- ↑ Odinsson, Eoghan (2010). Northern Lore: A Field Guide to the Northern Mind-Body-Spirit. Eoghan Odinsson. str. 159–160. ISBN 978-1-4528-5143-3.Template:Wp/isv/Self-published source
- ↑ "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".
- ↑ McGovern, P. E.; Zhang, J; Tang, J; Zhang, Z; Hall, G. R.; Moreau, R. A.; Nuñez, A; Butrym, E. D.; i dr. (6 dekembra 2004). "Fermented beverages of pre-and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–8. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
- ↑ "Book 5 v. 43:3–4". Rigveda.
"Book 8 v. 5:6". Rigveda.