Ling Hao opened the mud seal, and suddenly a mellow aroma of wine spread.

"Hmm...... It seems to be brewed. Ling Hao smelled the fragrant aroma of wine and nodded approvingly.

Speaking of winemaking, it is also a long-standing profession.

According to the wine-making utensils unearthed in later generations more than 5,000 years ago, it shows that the wine-making industry has existed as early as the legendary Yellow Emperor period and Xia Yu era, and the origin of wine-making is still before that.

In ancient times, people may have been exposed to certain naturally fermented liquors and then imitated them.

Domestic scholars generally believe that winemaking was a relatively developed industry during the Longshan culture period. Depending on the raw material, the microorganisms used and the brewing process are different. Koji brewing is the essence of Chinese winemaking. The method of making koji recorded in the "Qi Min Yaoshu" has been used to this day, and there have been a few improvements in later generations.

Since you want to make sake, it's not enough to have spirits, it's a good idea to add a little koji to make the taste more mellow and soft.

Sake rice dumplings, generally written as koji. When the conidia of koji mold are transferred to the rice that has been strongly cooked, and then kept warm, mycelium grows luxuriantly on the rice grains, which is called koji. The amylase produced by Aspergillus makes saccharification of the starch in rice, so it has been used as a raw sugar along with malt in the manufacture of liquor, sweet sake, and soybean paste since ancient times. Those who use wheat instead of rice are called wheat koji.

The origin of koji is now unavailable, and the earliest text about koji may be "If you make wine liquor, you can only make qu tiller" in the Zhou Dynasty's book "Shujing and Fortune Chapter". Scientifically speaking, koji actually evolved from moldy grains.

The production technology of the koji formation system was first comprehensively summarized in the "Qi Min Yaoshu" in the Northern Wei Dynasty, and it reached a very high level in the Song Dynasty.

The maturity of the technology is mainly manifested in: the variety of koji is complete, the process technology is perfect, and the saccharification and fermentation power of koji, especially the small koji in the south, is very high. Modern koji is still widely used in the brewing of rice wine, baijiu, etc. In terms of production technology, the development of koji has jumped to a new level thanks to the mastery of microorganisms and the theoretical knowledge of sake brewing. The original koji was moldy or sprouted grains that were modified to make koji suitable for sake brewing. Depending on the ingredients used and the production method, the natural conditions of the production area are different, and the variety of koji is diverse. Roughly in the Song Dynasty, the types and manufacturing techniques of koji in later generations were basically finalized. Later generations also made some improvements on this basis.

Throughout the history of the use of grain raw materials in the world, it can be found that there are two categories, one is the way of grain germination, using the enzymes produced when the grain sprouts to saccharify the raw materials into sugar, and then using yeast to convert the sugar into alcohol; Since the beginning of written records, the vast majority of Chinese liquor has been made from koji, and China's koji method has had a great influence on neighboring countries such as Japan, Vietnam and Thailand. Therefore, before understanding the varieties and characteristics of sake, it is necessary to have a more detailed understanding of the koji itself.

Although the people of Shenzhou have dealt with Qu tiller for thousands of years and know that wine must be added to wine brewing, they have never known the essence of Qu tiller.

It is not until modern science that the mystery is gradually unraveled. The reason for the growth of koji is that there are a large number of microorganisms growing on the koji, as well as enzymes secreted by microorganisms (amylase, saccharification enzyme, protease, etc.), which have a biocatalytic effect and can accelerate the conversion of starch and protein in grains into sugars and amino acids. Sugars, under the action of yeast enzymes, are broken down into ethanol, i.e., alcohol. Tillers also contain many of these enzymes, which have a saccharifying effect. The starch in the tiller itself can be converted into sugar, which can be converted into ethanol under the action of yeast. At the same time, koji itself contains starch and protein, which is also a raw material for sake brewing.

Koji brewing is the essence of China's sake brewing. The microorganisms that grow in koji are mainly molds. The use of mold is a major invention of the Chinese. Professor Sakaguchi Shinichiro, a well-known microbiologist in Japan, believes that this is even comparable to the four great inventions of ancient China, which is obviously inferred from the important position of bioengineering technology in today's science and technology. With the development of the times, the winemaking method created by the ancient people of Shenzhou will increasingly show its important role.

Koji also has its own unique division.

If it is divided according to the raw materials for koji-making, there are mainly wheat and rice. Therefore, they are called wheat koji and rice koji respectively. There are many types of koji made from rice, such as koji made from rice flour, red yeast rice or black yeast rice made from steamed rice, and rice koji (Aspergillus oryzae).

According to whether the raw materials are matured or not, it can be divided into raw wheat koji and cooked wheat koji.

According to the additives in the koji, there are many types, such as the addition of Chinese herbs is called koji, and the addition of bean raw materials is called koji (bowl bean, mung bean, etc.).

According to the shape of the song, it can be divided into large song (straw bag song, brick song, hanging song) and small song (cake song) and scattered song.

According to the source of microorganisms in koji, it is divided into traditional koji (natural inoculation of microorganisms) and purebred koji (such as rice koji inoculated with Aspergillus oryzae, Rhizopus koji inoculated with Rhizopus fungus, and koji inoculated with Aspergillus niger). The egg hurts

Since there are no peas yet, Ling Hao adds a little elaborate mung bean koji to the brewing to increase its aroma and sweetness.

In this way, the resulting wine will not only be sweet and delicious, but it will not be easy to get drunk, which is really a great choice for a drink after a meal.

On the other hand, an important indicator of the success of fruit wine is whether it will make people feel drunk.

Generally speaking, as long as it is not a heavy drinker, occasionally drinking a little wine will not hurt the body, and you can even add herbs and fruits to the wine to ensure that it is beneficial to the body while also increasing a little artistic conception of life.

"It's so fragrant......" Gao Rong came up with great interest at this time.

"Do you want to drink and see?" Ling Hao smiled, there happened to be a little girl who accompanied him, no matter how good this fruit wine is, someone must know how to taste it.

"Uh-huh. Gao Rong nodded.

"Now, let's try this little cup first. Ling Hao took out the smallest wine vessel, poured a full glass and handed it to Gao Rong.

Gao Rong took it carefully, took a sip gently, and then her eyes lit up: "Wow! It's delicious! Lips and teeth are fragrant, fruity, and moderately sweet, son, you are so amazing!"

"If it's delicious, let's keep this jar first, and we can drink it slowly later. Ling Hao rubbed her little head.

"Rong'er, you can send this jar of Lizhi wine to Xuanqing in a while, so that she can also taste it. ”

"Okay, Childe. ”

At this time, Ling Hao sat down slowly, poured himself a small glass of lychee wine, took a sip, and savored it.

Sure enough, just like what Gao Rong said before, the entrance is soft and mellow, and the lips and teeth are fragrant, it seems that the formula I figured out is not wrong, now...... You can add a little extra income to the Ling Mansion again.

Everything in the service school town is expensive, so Ling Hao naturally will not dislike his money, on the contrary, he wants to fully mobilize and make use of the power of the tens of thousands of displaced people to create a market town that can fully suppress the service school town, only in this way, Ling Fu may have the possibility of getting rid of the monopoly of the Luoyi School Palace in the future.

At this stage, if he tears his face with the Luoyi School Palace, it will be no good for everyone, so what Ling Hao has to do is to change this status quo, he wants to use the resources in his hands to build a market town that is more advanced, more prosperous, and more stable than the school town!

He had carefully checked the map before, because the Luoyi School Palace was built on the west bank of Yique Mountain, the town of Zhixue was also located at the foot of the West Mountain, and there was a Yishui in the east bank, which had been ignored because of the barren land, and was even said to be a "wasteland" by the Luoyi School Palace.

But in Ling Hao's eyes, this is a treasure land, if it is not used, it is too unwise, this is a ready-made land resource, he now has tens of thousands of human resources in his hands, as long as the publicity is done in place, the human resources available in the future will naturally snowball bigger and bigger......

This plan has already begun to be quietly implemented, and now the young and middle-aged people of the displaced people are working hard to build the land on the east coast, and with the strong support of the Ling government and the provision of "employment opportunities", it is believed that the results will be soon.

Ling Hao is the planner, and Shan Ying and Wang Meng are the implementers, with the cooperation of the two of them, Ling Hao can do that he is in the Luoyi School Palace, and remotely control the construction itinerary and the latest news in the east bank area of Luoyi.