Liquid residue analysis of Chinese bronze vessel of the Han Dynasty

Abstract

The bronzeware ‘Fang’ was prevalently used as a liquor vessel during the late Warring States and the Han Dynasty (202 BCE–220 CE). In this paper, the liquid collected from a ‘Fang’ vessel of the Han Dynasty was analyzed by scientific techniques including high performance liquid chromatograph mass spectrometer (HPLC-MS), high-throughput sequencing (HTS) and polarizing microscope (PM). A variety of organic compositions, microbial communities and damaged starch grains were identified, suggesting the liquid is presumably the residue of liquor produced through cereal-based fermentation. Upon examing the historical literatures, the residue is speculated to be millet liquor made by following the procedures of immersing and steaming raw material, adding wheat yeast, stirring, saccharifying, fermenting, etc. The taste of the liquor is assumed to be mild, with a blend of sweet, slightly sour, and bitter taste. This paper can yield new insight into the research of archaeological organic remains and provide evidence for exploring the brewing technology of the Han Dynasty.