A genius of the royal family of Tessali, whom His Majesty Charles mentions, who improved the winemaking techniques of the monks, thus developing a variety of new wines, greatly enriching the market for wine goods in Tessali and throughout the continent of Razelle.

So, what kind of changes did he bring to wine back then?

In terms of craftsmanship, it can actually be said to be almost none.

At the level of handling the grapes, the monks of the Church have been making wine for a long time, probably through the process of picking, sorting, destemming, crushing, opening cultivation, sealing barrels, and finally filtering the wine into the bottle after it has been produced.

Because in the legend that came from nowhere, there is such a saying:

For God, there is no concept of death, and because of his great love, he divided his divine soul into the kingdom of God, hell, and the four elemental realms of earth, water, wind, and fire, such as the ubiquitous six divine realms, and transformed his body into all things in the world, mountains, rivers, and living beings...... Once the grapes in all things were discovered, they were considered by humans to be drops of God's blood!

After the rise of the church, the monks began to study the so-called "blood of God" for this reason, intending to use the "blood of God" to get closer to the God in the mind.

Over time, the monks began to make a cloudy grape juice step by step, starting with the cloudy grape juice and ending up with a completely unique winemaking technique, referring to the principle of using wheat as the raw material to brew horse urine beer.

The most beautiful and pure wine, scarlet and mellow aroma, the color is the same as blood, but the state is very different from the thick bond of blood plasma, and it is also different from the fishy and disgusting human blood, but has an attractive fragrance, so it gradually began to be referred to as "the blood of the gods" by the believers.

Therefore, in the face of the existence of wine with the "blood of the gods" in the hearts of the believers, the monks who have mastered the "technology of reducing the blood of the gods" are careful, serious, meticulous and pious in making wine, and even carry a sense of mission in their hearts.

It has nothing to do with money, and the monks do not make wine for alcoholism, which is used to numb the spirit, but is more of a spiritual practice.

However, for the legendary genius His Royal Highness, wine is wine, and it is only wine, and there is no religious nature in it, what he enjoys and pursues is the mellow and delicious feeling of the wine that he secretly drank in his father's study.

......

The monks are particular about the selection of land, seeds, and breeding, and the most important thing is to select the most suitable grape varieties for the sunshine and moisture of the site, so that the grapes grown have thin skins, few kernels, and sufficient sugar, and naturally even if the brewing process is lacking, the finished product will not be too bad.

In addition to this, the main point of the monks in making wine is a solid grasp of the steps and principles of its production, as well as a devotional heart and meticulous seriousness.

Whether it is picking, sorting, destemming or crushing, it requires a lot of patience and speed, because generally the grapes are ripe during that time, and when the time comes, the monks have to deal with a considerable number of grapes.

Although picking is more of a test of physical strength, it is easy to be irritable if you keep repeating such high-intensity farming, and once you are in a hurry, you will relax and not notice the strength, and if you are too violent during picking, you will increase the amount of waste and cause waste.

Missing the bad, rotten, and failing grapes when sifting through the countless grapes can lead to serious accidents, similar to how a rat poop spoils a pot of porridge.

Needless to say, the removal of stems and stems can have a serious impact on the quality of the wine.

Crushing is done by hand one by one, and it is not necessary to damage the pits in the grapes, because if the oil in the pits overflows, it will affect the fermentation process of the wine, and then seriously affect the taste of the finished product.

The last is the brewing process, the principle of this process is the same, most of them are similar, but they all say that it is a process, and it has to be kept secret from the civilians, of course, the civilians do not have the manpower and material resources not to plant food and grapes.

(Grapes are only valuable when they are made into wine and then sold, and if you want to plant grapes and then sell them after making wine, without the capital support of big forces, ordinary people can't even afford the upfront investment of fields, grape seeds, equipment, manpower, etc.) ）

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After the improvement of this highness, except for the middle layer of picking, screening, destemming and crushing, which requires manpower, there is not much room for improvement, the rest has been improved to a considerable extent, so that red wine can appear and be promoted.

From a businessman's point of view, he improved the aerobic fermentation stage before the sealed fermentation in the barrels.

At this stage, the crushed grape skins are already healthy yeast (no pesticides), aerobic fermentation will allow the yeast to react with oxygen and sugar and multiply, and produce carbon dioxide and release high heat, then it is necessary to press the pomace that is blocked by the liquid and oxygen contact surface under the juice and physically cool down from time to time (too high temperature will affect the activity of the yeast, and even kill the yeast).

The monks were clean but labor-intensive, and the practice was to use long sticks and wooden planks wrapped in cotton cloth to press and stir lightly, but the disadvantages were obvious, uneven and the time required for intervals was also short, and the person in charge was very tired, and the monks who had no cultivation could do it.

The improved one is a wooden stick and a human foot to step on......

As for the selection and breeding, it is the biggest change, the grapes suitable for Love Town cannot be the most high-end grapes, but they can still make wine more or less, but how can he be willing to be a genius like him, so he decided to start from the recipe and add raspberries and other berries with higher sugar content!

That's why the wine produced in Loughtown was deliberately referred to as red wine rather than wine.

This was groundbreaking, and he created the royal special Raff wine that His Majesty Charles has brought out today, and he has also created countless varieties of Raff wine.

It was only because he passed on the brewing process to the townspeople of the original Raff town, who each built their own brewing room, bought grapes from the huge Raff estate in the town of Laff, picked, bought and even cultivated suitable raspberries (better than grapes) nearby, and combined them to make their own red wine.

With the opening of trade routes and the exchange of merchants, such a wide variety of red wines of good quality and relatively low prices were sought after, and the town of Love prospered irrecontrollably.

......

This is the story of a certain genius in Lovetown.