"What kind of fungus? Is it the relationship between the bacteria on the surface of the grape skin?" Jiang Henglin and Jiang Baishan looked at each other, not understanding the meaning of Chang Zhaowen, and finally Jiang Henglin spoke first.

For wine, bacteria are the key link in fermentation, and the reason why wine should be strictly distinguished from the production area is not only because the properties and flavors of the raw grapes grown in different places are very different, but also because of the bacteria on the grape skins.

Different cultures give a completely different fermentation sensation, which is why the wine has a variety of flavors.

"Boss Wen, you mean that the bacteria on the grapes used in Chang's Winery are different from ours, that's why the wine is so special, right?" Jiang Baishan buried his nose in the empty glass that had filled the wine before, and there was still a strong aroma of wine in the wine glass, but now it smelled more special than when it first smelled, and it didn't look like the taste of wine at all.

Chang Zhaowen didn't answer directly, he looked at Jiang Baishan's actions with his hands behind his back, it seems that this Young Master Jiang is not simple, he is not far from the truth, the empty cup is fragrant, and the answer is about to come out: "You also drank this wine just now, didn't you notice that something was wrong?" Also, do you smell this wine now, do you think there is any difference between what it smelled before drinking?"

"This ......" Jiang Baishan originally just instinctively felt that something was wrong, but under the deliberate guidance of Chang Zhaowen, he suddenly realized, "This is not the taste of wine, there are three main types of aroma of wine, the first type of aroma is the fruity aroma produced by the grapes themselves after fermentation." The second type of aroma is the aroma produced by fermentation during the winemaking process, which is more toasty and fragrant. The third type of aroma is the taste of time, and depending on the degree of oxidation of the wine, there will be different levels of aging aromas. And this bottle is very young and feels like it hasn't been aged for a long time, so it only has the first two aromas. ”

"And what do you smell now?"

"This ......" Jiang Baishan hesitated for a moment, then put the tip of his nose into the empty wine glass, took a deep breath, and finally spoke, "This fragrance is very strong, and it is particularly long-lasting, the fragrance is delicate, complex, and supple, the ester fragrance is soft and harmonious, and there is a little bit of earthy aroma...... I can't really say, but this aroma is not supposed to be wine, it has a more diverse flavor than the three aromas of fine grapes. ”

Chang Zhaowen nodded again and again, in the end, he is an expert in the wine industry, and he can say so much about the fragrance that he has not been exposed to, "You have described it very well, this should indeed not be the smell of wine, wine fermentation mainly uses the yeast on the grape skin, and this aroma comes from the result of the joint fermentation of many different types of strains, which is a bit like the ...... of koji"

"Wine koji?" Jiang Baishan tilted his head and looked inexplicable.

Jiang Henglin's eyes lit up, yes, the domineering taste hidden under the faint wine, and the lingering aftertaste, it was really very similar to high-end liquor, "I have long felt strange, how could the Chang family make such a distinctive wine in such a short period of time, it is really a counterfeit with liquor blending!"

"No, it shouldn't be simply mixed with liquor, if it's just blended, there is no reason to measure the alcohol content is only 14.5 degrees. ”

Chang Zhaowen shook his head and fell into deep thought, koji is definitely a great invention in Chinese history, moving the conidia of koji mold into steamed grains to make koji. Koji contains a large number of microorganisms that can break down starch and protein in grains into sugars and amino acids, and promote further fermentation into ethanol.

The diversity of microorganisms in koji makes baijiu extremely rich in flavor and contains the most aroma substances. Open the bottle cap, the aroma of liquor is stronger than other liquor, In the 1914 Panama International Exposition, Moutai was broken because of the wine jar, and the aroma of the wine attracted a large number of audiences to "come in search of taste" and finally won the gold medal.

But there are two sides to everything, the problem of koji brewing is also obvious, a large number of aldehydes brought by mold fermentation make the liquor taste very spicy, through perennial storage can make the aldehydes transform a part, the entrance of the aged liquor will be relatively soft, but the feeling of spicy throat can not be eliminated after all, which restricts the development of liquor in the international market, and many people will be frightened off by this spicy taste when they taste it for the first time.

Moreover, because the brewing process of mold fermentation is difficult to control, it cannot be modernized like other distilled spirits in the world, and the production process cannot be completely controlled, and it is easy to be affected by the external environment and other factors during the long fermentation process, such as the difference in the brewing team and the different brewing cellars, resulting in a great difference in the final wine. In order to maintain the consistency of the brand image and style of the wine, so as not to make customers feel that buying a bottle of wine today is the same taste, and the taste will be completely different after a period of time.

China's high-end liquors such as Moutai and Wuliangye are actually blended.

Blending different styles of wine together creates a balanced, complex body that brings out the main style of the wine while giving it a new soul.

All in all, in the era of increasingly modern and technological international mainstream brewing technology, the liquor brewed by the ancient method is complicated and the cost remains high due to its uncertainty, and even if it leaves the final blending process, even the consistent liquor style cannot be guaranteed.

Of course, uncertainty is also one of the charms of liquor, but Chang Zhaowen believes that there is no distillery that does not hope to have such a technology that can stabilize the quality of liquor, and at the same time inhibit the production of aldehydes in the spicy throat, and greatly shorten the aging time.

If Chang's Group has really mastered this technology, it can make a lot of money with this patent alone, with Chang Zhaowu's personality, why not enter the liquor brewing industry with great fanfare to make easy money, and make a lot of trouble to get beef sauce and wine?

Could it be that he can't be directly exposed to the outside world?

Chang Zhaowen's heart tightened, this ...... How is this possible? Could it be that there is another barrel in the Chang family?

Looking at Chang Zhaowen's uncertain face, Jiang Henglin suddenly burst with a sense of crisis - Chang Zhaowu has the "wine koji" process that makes the wine aroma compound and the intensity is improved, and Chang Zhaowen has first-class red wine resources, in case the two brothers reconcile, come to "put aside the dispute and develop together", then what is the matter with their Xia Portuguese wine industry?

No, he couldn't sit back and watch something like this happen!