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History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2: II. Post-Vedic Period

History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2

Language
English

Contents

II. Post-Vedic Period

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The post-vedic period introduces us with some new developments in fermentation technology. Excepting ferments, auxiliaries and large number of plants in the preparation of different varieties of liquor, adaption of new technicalities in fermentation is presumed from two new preparations: vinegar (amla) and liquor from bread (puvasurā). Fermented liquor came to be known as āsavya (Aṣṭd. iii.1. 126) and kṛta-surā (Rām. Sund, 11.12; 22-23). Industrialization of Surā as opposed to sacrificial preparation of the same took place. This highlighted the following development in the field of brewing, fermentation wherein formed the primary operation.

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I. (i) Base materials became numerous with the utilization of a large variety of plant substances (AŚ. II.25) Vip.S.ii.19; Rām.Ayo.114.20) inclusive of: (a) rice and barley among cereals; (b) grape, palm, mango, wood-apple, dhātrī (Emblic myrobalan) and sugar-cane, among fruits; (c) flower like Jāti (Jasmine), madhuka (Bassia latifolia), dhātakī (Grislea tomentosa), (d) barks of meṣaśṛṅgī (Gymnema sylvestra), putraka (Artemisa), etc.

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(ii) Treacle (AŚ. II.25) in addition to honey became very popular fermenting substance. Pre-eminence of both the substances, particularly molasses went unabating in the next period when a new era began with employment of fermented produces in therapeutic measures and chemical practices.

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II. (i) Ferment (Kiṇva, bījabandha, surā-bīja): Composition consisted of one droṇa (about 12 litres) pulp of māṣa bean, raw or boiled, rice flour, one-third of a droṇa admixed with one karṣa (about 23 gms.) each of moraṭa (roots of sugar-cane) and other substances. Substances and ratio of preparation occur in Kauṭilya’s Arthaśāstra and thus liquor with high percentage of ferment was called bījottara (AŚ.II.25)

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(ii) Auxiliary (sambhāra) (AŚ. II.25): A compound served two-fold purposes, fermenting and adding flavour and taste to the liquor. The ingredients of this preparation consisted of cinnamon, Plumbago zeylanica, Emblia ribes and gaja-pippalī (Elephant pepper plant) each one karṣa of weight along with two karṣas, each of betel nut, liquorice, Cyperus rotundus and Symplacos racemosa. This auxiliary was employed for the preparation of āsava. Kauṭilya recommends bark and fruit of putraka as added in Sambhāra for effecting fermentation. It was a substitute for kiṇva (ferment). Sambhāriki a special liquor was prepared with high percentage of sambhāra.

III. Technicalities Associated with Preparation of

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(a) beer (surā) from cake and

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(b) vinegar (amla).

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(a) Surā from cake (puvc surā). The Buddhist text in course of discussion about five kinds of Surā, refers to surā from cakes (VP. IV.110). The technicalities involved in this preparation is not discussed. This can be substantiated from ancient practice of preparation of ‘beer-bread’ prevailing in Near Eastern countries. Germinated cereals and hulled fruit soaked in water (added salt or lye) dried, ground and given the shape of a cake which was called bread. Brewing was performed by soaking it in water and subjected to fermentation with the aid of yeast (Forbes 1965, pp. 65-67).

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(b) Amla (Vinegar, acetic acid): Kauṭilya refers to two types of amla-preparation, derived from fruit-juice and phalāmla and from molasses (amla-sidhu). Fermentation in this preparation was made for a longer period so that product became sour. Kauṭilya states these as home-made products (AŚ.II.25)

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*General Principle of Preparation of Different Substances*

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The ferment generally constituted 1:2 or 1:5 ratio of the weight of the principal substance. Kautilya formulated proportions of different substances for a particular variety of intoxicating drink.

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Names of Surā(beer) (AŚ.II.25, Rām, Bāla, 53.2; Sund. 2.22-23)

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Medaka (spiced rice beer),

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Prasannā (spiced barley or wheat bear),

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Āsava (sugar cane beer),

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Āriṣṭa (medical tincture),

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Maireya (fermented liquor from treacle, decoction of bark of mesasrngi, and three myrobalans)

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Madhu (grape beer).

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These were some of the popular drinks during this period.

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The varieties of fermented liquors envisage knowledge about different fermentation processes developed during this period. On all probability the techniques came from outside either through foreigner’s visit or from trade-contact.

Linked texts (4)