The rate of wine production in the Eastern Han Dynasty
Wang Mang of the New Han Dynasty came to power and resumed the wine monopoly of the Western Han Dynasty. To this end, he formulated a detailed ratio of raw materials for brewing, that is, one brew uses two dendrobiums of coarse rice and one dendrobium of Qu, to get six dendrobiums and six buckets of wine. The wine yield is 220
%, this ratio is also very close to the current one. It can also be seen from this that the amount of distiller's yeast is very large (accounting for 50% of the rice used for brewing), which shows that the saccharification and fermentation power of distiller's yeast is not high.
At the end of the Eastern Han Dynasty, Cao Cao discovered that the home brewing method of the late county magistrate in his hometown (Jiu Yunchun Liquor Method) was novel and unique, and the brewed wine was extremely mellow. He dedicated this recipe to Emperor Xian of the Han Dynasty. This method is the first step in the history of wine making, and can even be said to be the first step in the history of fermentation. The fed-batch fermentation method is of great significance. This method is modernly called "feeding method". In fermentation engineering, it is classified as "feed-batch fermentation". The fed-batch fermentation method later became the method of rice wine brewing in my country. The most important feeding method. This method is commonly used in the wine-making process in China.
The "Nine Brewing Spring Wine Method" means that in a fermentation cycle, the raw materials are not added all at once, but divided into nine times. This method is included. In this method, the koji is soaked first, and one stone of rice is added for the first time, and then every other time.
One stone of rice was added in three days, which was added nine times. Cao Cao claimed that the quality of the wine brewed by this method was very good, so he recommended this method to the emperor at that time.
In addition to the above-mentioned "decreasing feeding method", there is also an "increasing feeding method". For example, the "__ rice wine method" of the "French Wine Sixty-seventh" country, the first feeding is 3 buckets.
Three liters, the second time is to add six buckets and six liters, the third time is to add one stone, three buckets and two liters, the fourth time is to add two stones, six buckets and four liters. The most important thing is to determine the amount of material added according to the strength of the heat.
The rice-feeding method began to be adopted in the Han Dynasty. From the perspective of the function of the distiller's yeast, it shows that the quality of the distiller's yeast has improved. This may be related to the widespread use of tuber yeast at that time. The number of Rhizopus and yeast in tuber yeast is relatively larger than that in Sanqu. Because of this
Two types of microorganisms can reproduce in the fermentation broth. Therefore, there is no need to use too much koji, and it only needs to be expanded step by step. The feeding method also has the function of gradually expanding the culture in essence. Zhongshenqu
The very small amount used illustrates this point.
According to: Han system: the ancestral temple drinks wine in the eighth month, and uses Jiu Ying Tai Lao. The emperor attends the temple and makes wine in the first month. It is ready in the eighth month. It is called Jiu, one is Jiu Ying, and the other is Chunchu