Chapter 521 Three Conditions (Please vote and subscribe)

Yun Zhi introduced this wine-making tribe to Luo Chong in advance. Because they had mastered the cultivation of crops a long time ago, and there were not many ferocious beasts in the swamp, the tribe had a large population, which had grown to more than 500 people. This was also due to the special living area, otherwise the population would be larger.

Like the previous tribes, this tribe had no name, which was given by Luo Chong himself according to their respective characteristics. This one was no exception. Luo Chong named it the Wine Tribe, and the clan's surname was also Wine. Regardless of whether there was such a surname in the original world, it did exist here.

Moreover, unlike those tribes that relied on gathering and hunting, the leaders of the farming tribe did not need to be strong, but relied more on the experience of planting, so the Wine Tribe had only one white-haired male patriarch named Jiu Weng.

Jiu Weng, as his name suggests, followed behind Yun Zhi and was supported by his tribesmen. It wasn't because he was in poor health, but because he was drunk.

Luo Chong was also drunk. The whole tribe joined another tribe, which was such a big deal, but he came here drunk at this time. How could he be so insane? !

When a group of people came to Luo Chong, what attracted Luo Chong's attention the most was Jiu Weng's red nose, which was very eye-catching. This guy should not be called Jiu Weng, but drunkard.

His dark skin was wrinkled, his body was thin, but his belly was not small. His long gray hair fluttered in the wind. He didn't have any headdresses. He had a piece of raw linen cloth around his waist, which should have been bought from the Ling tribe. Of course, there was also a shiny yellow bamboo tube hanging on his shoulder, swinging in front of him. According to Luo Chong's speculation, it might be a wine vessel.

The Jiuweng's tribe members were dressed similarly. Since it was summer, they were generally only wrapped in linen. They should all be from the Han tribe, but they had not yet learned how to make clothes, so they could only wrap themselves casually like animal skins. They looked very cool, and some children were even naked.

"Han, Han leader, we, the Jiu, Jiu tribe, are willing to join the Han tribe, and are also willing to offer the method of making wine."

Jiuweng was supported to Luo Chong, and he drunkenly bowed his hands and spoke this paragraph of Chinese with unstandard pronunciation, which should be taught by Yun Zhixian.

Luo Chong nodded and said a few words to welcome them to join, and at the same time encouraged them to work hard in the future. Of course, these words were translated by Yun Zhi.

The old man did drink a lot of wine and was drunk. After completing the loyalty ceremony, Luo Chong asked someone to send him to rest. Then the communication with the Jiu tribe was handed over to Yun Zhi and Jiu Weng's eldest son, a middle-aged man in his thirties. In fact, this guy is the one Luo Chong cares about the most, because Jiu Weng has long stopped brewing wine himself, and now the brewing is all done by his eldest son.

"Chief, this is the wine brewed by our tribe. Please taste it." Jiu Weng's eldest son Jiu Feng followed Luo Chong into a temporary wooden shed, and then took out the wine of his tribe to show Luo Chong.

There were several blue and white porcelain tea bowls on the square table in the room. Jiu Feng poured their rice wine from a large bamboo tube with a wooden cork.

This wine is a pure natural fermented wine, very turbid and white. It looks like rice soup, but it is actually rice soup containing alcohol, brewed with rice, and there are even rice grains in it.

Yun Zhi and Jiu Feng had both tasted it in front of Luo Chong. Luo Chong also took a sip and found that it indeed tasted like wine. Since this naturally brewed wine is a low-alcohol wine, it actually tastes more like a beverage. Luo Chong even felt that the taste was a bit familiar, especially when he scooped out a little rice from the wine and chewed it in his mouth. It was very similar to the sweet rice wine he drank in his hometown when he was a child.

After drinking the wine and praising its deliciousness, Luo Chong listened to Jiu Feng telling the legend of their ancestors' winemaking and the winemaking methods they passed down.

Low-alcohol brewing is a gift from nature to mankind. In fact, it does not require any technology. It is formed naturally by luck. The process required to brew it is to completely copy the conditions in this process.

The story told by Jiu Feng is a little mythical, but if you look at the essence through the fog, it is actually similar to what Luo Chong speculated.

The natural appearance of wine is inseparable from three things. The first is the leftover rice that has not been eaten, which is the main raw material for brewing wine - cooked grains. The second is the millet that has been moldy or germinated due to improper grain storage. This mainly provides catalysts such as bacteria, yeast, and saccharifiers. The third is forgetfulness, which can also be said to be the time of fermentation.

With these three conditions, the story of the birth of wine is basically the same.

According to the story of Jiufeng, their ancestors accidentally dropped moldy millet into the leftovers. However, they knew that moldy things should not be eaten at that time, otherwise they would get sick and die. So the leftovers could no longer be eaten after being contaminated, but it was a pity to throw them away directly, so they stored the bamboo tubes containing the leftovers. As a result, when they remembered it again, it had become wine with a strange aroma.

Luo Chong knew that it was not much different from what he imagined, because no matter how the story was changed, it must meet these three conditions, otherwise natural wine would not be produced.

However, through this story, Luo Chong still recalled a lot of relevant knowledge.

Wine can be basically divided into two types according to classification, fruit wine and grain wine. Among them, fruit wine is mainly grape wine, and there are many grain wines, such as millet, sorghum, soybeans, corn, rice, wheat, etc., which are all common sense for modern people. Let

’s not talk about grape wine. Just talking about grain wine, it is divided into two types: low-alcohol brewed wine and high-alcohol liquor made by distillation. But no matter which one it is, it needs microorganisms to ferment, which is also a common difficulty.

There are generally two mainstream methods for making grain fermented wine in the world. One is to use malt, which is sprouted grains. This is often used by foreigners, especially for low-alcohol brewed wine such as beer. The other is the unique wine culture of China, koji, which is moldy grains.

The rice wine brewed by the wine tribe is interesting. They use two catalysts together, both moldy millet and sprouted seeds, and the ones that can be used as koji are what Luo Chong wants the most.

According to Luo Chong's idea, it doesn't matter how the wine is made, and the more types and styles, the better. However, the only way to produce alcohol is distilled wine. This is why Luo Chong attaches so much importance to koji, because according to his memory and understanding, brewing high-alcohol liquor uses koji, and ordinary low-alcohol liquor can generally be made with malt.

As for the source of koji, one can make it by oneself, but since there is no source before, the newly made koji will be very unstable. After all, it is naturally formed, and the microbial communities in the koji are different. However, these microorganisms will have a great impact on the wine brewing process. At this time, if the wine tribe has the second-generation artificially selected mature koji, then the Han tribe can save decades of time in this key step, which is not unimportant.

(End of this chapter)