History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.1

v1.c25.s2.1

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.