The next day, when Wang Yong woke up from his sleep, the sun had already risen in the air and began to exude its own unique charm, sprinkling the scorching light and heat on the vast land.

Facing the dazzling sunlight shining through the window, Wang Yong squinted his eyes and got dressed, came to the living room, sat down on the sofa, tilted his head, and closed his eyes again, planning to take a nap for a while.

I don't know how long it took, Wang Yong opened his eyes violently, looked around blankly, and then suddenly stood up nervously, as if he had been pricked by a needle under his buttocks.

"Where's my wine?"

Wang Yong muttered to himself, and then began to rummage through the room. He had just suddenly remembered in a daze that the wine he had made yesterday should be yeast today.

If it's late, it's a big deal. Once the other yeasts in the wine are allowed to rise first, then even if the yeast is added, the wine will be wasted!

In the end, Wang Yong found the wine he made yesterday on a shelf in the utility room, and a bunch of messy fruit wine made by his daughter-in-law and Li Fei's girl were also placed there.

Although he didn't look down on the wine they made, Wang Yong knew that in fact, wine, especially fruit wine, which is fermented wine (different from distilled spirits such as liquor and brandy), can be used to make wine as long as the fruit contains sugar.

It doesn't matter if you're an apple, an orange, a banana, a watermelon, or a strawberry, as long as it's sugary, then after fermentation, it converts all or part of the sugar into alcohol, and then it becomes a fruit wine.

In this way, the process of making fermented fruit wine is much simpler than that of distilled liquor, not only in terms of site equipment, but also in terms of technical requirements.

If you are interested, you can make some fruit wine at home, which is not troublesome at all, and as long as it is not broken, it still tastes very good. The key is safety. This is very important, there are too many fake wines on the market now!

Wang Yong moved his large glass bottle to the coffee table in the living room, and the lid of the bottle could not be closed at any time, because oxygen is always needed in the fermentation process of wine, that is, the process of converting sugar into alcohol, and a large amount of carbon dioxide is released.

Find the long-handled spoon used yesterday again, reach into the glass bottle and stir a few times, so that the juice and the dregs are fully in contact, be sure to soak the dregs in the juice fully, so that the color of the wine is beautiful.

The next step is to add yeast. The yeast used by Wang Yong is an active dry yeast imported from France from the distillery. When using, it must be dissolved first for propagation.

First of all, it is necessary to heat ten times the weight of the yeast to be added to the purified water to about 367 degrees, (the general instructions will indicate that most of them are 35-38 °C, and the low-temperature yeast is generally 7-13 degrees).

After the temperature of the water reaches the required level, add an appropriate amount of sugar and dissolve it in the water to use it as a nutrient for the yeast expansion. Let the yeast ferment quickly, and then you can add the yeast.

Spread the yeast evenly and slowly into the water and stir slowly to combine, without pimples. To fully dissolve the dry yeast in the sugar water, wait for the fermentation to begin.

When the surface of the water starts to foam, you should pay attention, which means that the yeast has begun to grow and reproduce.

At this time, you should always pay attention. When the foam is about to overflow over the container of water (at least twice the volume of the water it contains), stir it a few times to let it go. When the foam rises again, it means that the yeast can ferment and reproduce.

At this time, the right amount of grape juice should be added to allow the yeast to adapt to the new environment, so that when it is put into the fermentation tank, it can multiply quickly and inhibit the growth of other harmful bacteria.

After Wang Yong added the yeast to the glass bottle, he kept stirring up and down with a spoon for a few minutes.

This is done to allow the yeast solution to be well mixed with the mustache in the glass jar so that it can enter the main fermentation process.

The period of time at home can be said to be the most miserable period for the practitioners of red wine brewing.

Every once in a while, it is necessary to circulate the juice from the bottom and pour it on the floating slag to press down the lid formed by the dregs.

This is called the glander in the term, and the purpose of this is not only to make the fermentation fuller, more thorough, and more uniform, but also to soak the pomace and extract the relevant pigments and nutrients in the pomace.

In the industry, there is an important ingredient to measure the quality of wine called dry extract, which is an important physical and chemical standard to measure the quality of a wine.

In our national standard for wine, the requirement for dry extract is greater than or equal to eighteen.

The fermentation tanks in the distillery are generally 50 tons of large ones, and when the material is fed, the volume should expand and become larger during the fermentation process, so it generally goes straight to 80% of the volume of the large tank.

Then the 50-ton tank should add 40 tons of destemming and crushing grapes, and in this process, it is necessary to add sulfurous acid to prevent miscellaneous bacteria several times, and now according to national requirements, potassium metabisulfite is added.

Generally speaking, at least ten pots of eight cans should be cast each time the material is fed. There are many feeding materials that can throw dozens of cans, and the workers who play the cycle will be a lot more tired at this time. Especially when the night shift workers are short of manpower, they can't close their eyes all night, and it is very difficult.

Like Wang Yong's godmother's field, because it is newly built, all aspects have to be considered very thoughtfully. A centrifugal pump, capable of pumping 20 tons per hour, is connected to a long pipe and connected to a sprinkler through the opening above the large tank.

A large basin is placed below, and the wine is released into the large basin through a guò tube through the large tank, and the pump in the tong guò sprays the wine evenly into the large tank. It's a cycle-by-cycle process.

Generally speaking, the beating cycle requires beating every four hours until the fermentation is terminated, and then the beating cycle can be stopped.

From the addition of the yeast to the final end of fermentation, it takes at least seven days, and usually ten to twelve days before the wine is separated and the rest of the work begins.

During this process, we must pay attention to the temperature change at any time, and do not let the temperature exceed 28 degrees. If this temperature is exceeded and left for too long, the sake will become sour.

Because as the temperature increases, the concentration of volatile acids in wine also increases, and if the volatile acid content is too high, then the sour taste of the wine will be particularly obvious, and the taste will be affected strictly.

So when the wine goes into fermentation. Be sure to keep an eye on the temperature at all times and control it well. When the temperature is too high, it is necessary to take the necessary cooling measures to cool it down......

This step also adds pre-fermentation to fermentation, from the beginning of crushing to the end of fermentation, this period of time can be said to be a crucial step, if this step is not done well, then the wine must not be good.

After adding the yeast to the glass bottle, Wang Yong lay on his stomach and went up and down. Looking at the bottle in front of him left and right, Wang Yong actually leaned on the sofa and snorted slightly, and fell asleep again.

When Wang Yong woke up again, the sun was already overhead, and Wang Yong rubbed his eyes and glanced at the clock hanging on the opposite wall.

At eleven o'clock, it was already noon. The hungry rumbling stomach reminded Wang Yong that he hadn't eaten breakfast yet?

Just as he got up to brush his teeth and wash his face, and then went into the kitchen to prepare lunch, Yuanyuan called. said that the three of them had dinner at the winery at noon, and let Wang Yong and his godfather solve lunch by themselves.

After Wang Yong heard this, he rolled his eyes angrily, his godfather's lunch was almost always eaten with the employees and the technicians under him in the greenhouse, okay? Just say that you can't just make lunch yourself?

At noon, I ordered some noodles and made a tomato and egg marinade. After eating, he threw the dishes and chopsticks into the kitchen sink, wiped his mouth again, and Wang Yong went back to the house to continue looking at his wine.

You can't just stare at this big glass bottle with such a big eye, right? I thought about it. Wang Yong got up and took out a yellowed "Wine Craft Manual" from his godmother's room, lay on the sofa and flipped to the history of wine development.

Speaking of the history of this wine, it is quite a long time! According to archaeologists. Humans began collecting wild grapes and making wine more than 10,000 years ago in the Neolithic Age. The history of distilled spirits such as liquor is much older than today's.

From some of the fresco reliefs found in archaeology dating back more than 7,000 years, there is a lot of cultivation, grape harvesting and wine making.

It is now recognized that the origin of cultivated grapes and wine is in Central Asia, the Middle East, that is, Syria, Iraq and other places.

It was not until more than 3,000 years ago that viticulture and winemaking techniques were introduced to Greece through travellers from Asia Minor and Egypt.

It was the Greeks who carried forward these techniques and spread them to France, Italy, Spain, North Africa, and the Rhine Valley region of Germany. To this day, these places remain very important grape and wine regions.

In the Middle Ages, wine grew rapidly thanks to the importance of the Christian Church. The most obvious example of this is the Christian Bible that mentions wine more than 500 times.

Jesus said, "Wine is my blood," so Christianity regards wine as holy blood. Many church members consider growing grapes and making wine an important job.

For example, the world-famous wine region, Burgundy, France, owes winemaking to the careful cultivation and management of the monks and the preferences of the popes who moved from Rome to the neighborhood.

The grapes of our country were brought back from the Western Regions by Zhang Qian more than 2,000 years ago, and they became Pu Tao at that time. At the same time, it also attracted winemakers and began to make wine.

In that period, wine was very precious. The Book of the Later Han Dynasty records that "Fufeng Mengtuo west of the cold wine ten Hu into Zhang Rang, worship the history of Liangzhou Thorn".

After offering a little wine, you can immediately change the mayor, and you can imagine the preciousness of wine at that time. This is absolutely unimaginable to modern people.

During the reign of Taizong of the Tang Dynasty, because of the new brewing method and mare's milk grapes, Li Shimin began to order people to make wine on a large scale in the imperial palace.

Later, in the Yuan Dynasty, the development of wine in ancient China reached its peak, and then it began to decline.

In 1892, overseas Chinese Zhang Bishi began to cultivate grapes in YT, and established China's first modern new winery - Changyu in the local area. Since then, the development of wine in China has opened a new chapter.

In the early days of the founding of the People's Republic of China, the domestic wine and other fruit wine industries began to develop a little, and the country vigorously developed a number of new grape planting bases, introducing them from Eastern Europe and France, promoting excellent varieties and expanding the planting scale.

After the reform and opening up, China's wine industry rose rapidly, especially in the late nineties, large and small winemaking enterprises were established.

At present, ten major production areas have been formed, including the location of Wang Yong's hometown, with a variety of viticulture areas of 668,300 hectares and a total grape output of 7,151,500 tons.

But these are all things in books, what about reality?

The reality is that although our country's output seems to be a lot, whether it is brand awareness, per capita quantity, or total output, there is a huge difference with foreign countries.

For thousands of years, Chinese people have been accustomed to drinking our liquor, this foreign red wine, sour and astringent, what is there to drink, drink this, it is better to drink beer?

In fact, that's what Wang Yong himself thinks? Many people also have the same idea as Wang Yong, that is, they are not used to drinking sour and astringent wine (special dry wine, that is, dry red and white, sweet wine and the like are still very delicious.) ）

Why can you sell a bottle of wine for tens of thousands of yuan? Don't have a refreshing beer yet? We are just small farmers, and we can't drink such high-end aristocratic wine, so let's still drink our quintessence Lao Baigan, Erguotou, right?

Of course, if you are a big money, it is not impossible to drink high-end liquor such as Moutai, Wuliangye, Jiannanchun, and Luzhou Laojiao. Our little farmers still drink the second pot head smoothly! (To be continued......)

PS: Thank you for the support of the two monthly passes of the book friend Yu Ψ Yuan, thank you!