Zhang Fei looked at Li Mengxi without hesitating to speak.

Zhang Fei took another bowl, poured half of it into the bowl, handed it to Guan Yu, and asked Guan Yu to taste it too.

Guan Yu picked up the wine bowl, held down his beard, and took a sip.

Guan Yu frowned as soon as the wine entered his mouth. Guan Yu swallowed the wine directly, and then coughed slightly like Zhang Fei.

Guan Yu tasted the wine and looked at Li Mengxi with the same expression as Zhang Fei.

Both Guan and Zhang looked wrong when they were drinking. They were not at all excited about drinking good wine. Li Mengxi felt that something was not right.

Is there something wrong with the wine?!

Zhang Fei poured another bowl of wine for Liu Bei and invited him to drink.

Li Mengxi stared at Liu Bei's reaction to drinking with his eyes wide open.

In order to show respect for the fruits of Li Mengxi's labor, Liu Bei took a bigger sip than Guan Yu.

Then, as the wine entered his mouth, Liu Bei's face became distorted.

After swallowing the wine, Liu Bei coughed repeatedly.

Then, Liu Bei also looked at Li Mengxi without hesitating to speak.

After Liu, Guan, and Zhang finished tasting the wine, they all looked at Li Mengxi with strange eyes.

Li Mengxi felt that something was wrong with the atmosphere.

There was something wrong with the wine or something, Li Mengxi frowned slightly.

The wine jar was placed on the stone table. Li Mengxi walked over and poured himself a bowl of wine.

Li Mengxi decided to try it himself to see why he drank this wine. Sanying remained silent.

He held the bowl and took a big sip. The strong liquor entered his mouth. The burning sensation instantly paralyzed Li Mengxi's tongue. The smell of alcohol rushed from his mouth to his nose. For a moment, Li Mengxi felt that his nose had lost its sense of smell.

Li Mengxi choked on a mouthful of wine and coughed repeatedly. He spit out the wine in his mouth, and Li Mengxi choked to tears.

This taste is wrong, the alcohol is too choking, and it is completely different from the soft taste of white wine.

Li Mengxi choked on the wine and retched.

After drinking the newly distilled wine, Li Mengxi suddenly understood why the Han Dynasty had distillation technology but did not develop distilled wine.

Because the taste of freshly distilled wine is so pungent that I can't stand it.

Li Mengxi suddenly remembered more technical details. It seemed that the wine needed to be brewed for a while after it was released from the pot, so that the wine could taste soft before drinking.

There is still a missing technical link between distillation and distilled liquor!

According to the context of technological development, in primitive times, humans discovered that by stacking fruits and leaving them for a period of time, something good-smelling and delicious would be produced.

Thus, the earliest winemaking technique appeared.

Then entering the civilized era, people slowly relied on experience and learned to use grain to make wine more efficiently.

The development of ancient winemaking technology came from the summary of experience.

The driving force of technology comes from intuitive and direct experience. Then heating the wine and distilling it will make it taste better. This is direct experience. The people of the Han Dynasty have already explored this step; and collecting the wine vapor is not direct experience, but indirect experience.

It's made a big bend.

The Han Dynasty had a large population and a large base. With such a large population, there may have been a very small number of brewing craftsmen who tried collecting wine vapor to collect wine.

But here's the problem, the wine has just been distilled and is difficult to swallow.

Once the distilled wine tastes bad, no one will use this method anymore.

After discovering that the distilled wine does not taste good, they continue to use expensive wine to distill a small amount of wine and keep it for several months without drinking it. There are almost no people who do this because there is no reason or motivation to do so.

.

Technological improvement relies on experience summarization, and the possibility of technological improvement depends entirely on probability.

There may be only one in 10,000 deviant winemakers who have tried collecting alcohol vapor, and among these 1 in 10,000 winemakers, they have tasted the freshly distilled wine and still continue to distill it.

There is only one person in a million who has stored distilled wine in a cellar for a period of time.

One ten thousandth of ten thousand is one ten millionth.

Under such a small probability, among the tens of millions of people in the Han Dynasty, no one could think of steaming the wine and leaving it for a year and a half. It is normal to think about it.

Therefore, although ancient China had the dividends brought by a strong population base, a large basic market, and developed practical technologies, empirical science dominated the mainstream and theoretical science was not systematic. The consequences of this are: first, the iteration of technological development is slow;

When empirical science reaches its peak, it is difficult to go further. Many things can lead the world for thousands of years, but they are still the same after thousands of years.

Li Mengxi figured out the key point. He understood why the Han Dynasty had distillation technology but not distilled liquor. Even later, due to frequent wars, even the distillation technology was lost. He understood the reason.

Distillation technology and distilled liquor are not one or the other, there is still at least one technical link missing.

Judging from the slow development rate of ancient technology, a technical link only relies on experience and requires hundreds of years or more of slow exploration before it can be improved.
Chapter completed!