Wang Mang of the New Han Dynasty was in power and restored the monopoly of wine in the Western Han Dynasty. For this reason, a detailed ratio of wine-making raw materials was formulated, namely, one brewed with two hu of coarse rice and one hu of koji, and six hu of wine were obtained. The wine production rate was 220%, which was very close to the current one. It can also be seen that the amount of wine-making koji is very large (accounting for 50% of the rice used for brewing), which shows that the koji is not saccharified and fermented.

At the end of the Eastern Han Dynasty, Cao Cao discovered that the home brewing method (Jiuyuanchun wine method) of the late county magistrate of his hometown was novel and unique, and the wine brewed was extremely mellow. He presented this recipe to Emperor Xian of Han. This method is a feed fermentation method with great significance in the history of winemaking, and even in the history of fermentation. This method is modernly called "feed-fed fermentation". In fermentation engineering, it is classified as "feed-batchfermentation". The feed fermentation method later became the most important feeding method for brewing rice wine in my country. This method is commonly used in the brewing method.

The "Nine-Yuanchun Wine Method" is that during a fermentation cycle, the raw materials are not added at one time, but are divided into nine inputs. This method is included, and the method is soaked in the quintessentials first, adding one stone of rice for the first time, and then adding one stone of rice every three days, adding nine times. Cao Cao claimed that the wine produced by this method is of good quality. Therefore, he recommended this method to the emperor at that time.

In addition to the above-mentioned "decreasing feeding" method, there is also the "increasing feeding method". For example, the "__Rice Wine Method" of the "French Wine No. 67" country, the first feeding is 3 buckets and 3 liters, the second feeding is 6 buckets and 6 liters, the third feeding is 1 stone and 3 buckets and 2 liters, and the fourth feeding is 2 stone and 6 liters, and the most important thing is to determine the feeding amount based on the strong qureuther heat.

The feeding method began to be adopted in the Han Dynasty. Judging from the function of the wine koji, it shows that the quality of the wine koji has improved. This may be related to the general use of the koji at that time. The number of rhizomorphs and yeasts in the koji is relatively higher than that in Sanqu. Since these two types of microorganisms can reproduce in the fermentation broth, the amount of koji is not necessary, and it only needs to be expanded and cultured step by step. The feeding method also essentially has the function of expanding and cultured step by step. The use of the Shenqu in the middle is very small, which shows this.

According to: Han system: The ancestral temple drinks oxen in August, and uses Jiufeng Tailao. The emperor serves in the temple and uses the first month to make wine. The August is completed, and it is called Jiufeng. One is Jiufeng, and one is mellow oxen.
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