What is the process of making wine in Qi Min Yao Shu?

The brewing process is a complex enzyme chemical change. The traditional wine-making method in China is a compound fermentation method which uses Rhizopus, Aspergillus, Mucor and yeast to saccharify and alcoholize at the same time, which is obviously different from the two-stage fermentation method which has been used in Europe for a long time, that is, first making grains germinate (saccharify) and then adding yeast to alcoholize. This brewing process can make saccharification and alcoholization alternately at the same time, which is also a unique invention in China and has no precedent in the world.

In brewing, Jia Sixie emphasized the control of brewing temperature, pointing out that brewing should be mainly carried out in spring, autumn and winter, and the temperature should be carefully controlled. "The method of heating and cooling should be meticulous." At the same time, some specific methods of heating and cooling are introduced.