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张裕酒的百年酿制秘方并非秘而不宣,说简单点,那就是西法精酿。汉人造葡萄酒,当有二千年,但不是宫禁秘制就是小作坊各自盘灶,并未形成完整的套数。故张裕开办之初,张弼士就引经据典,遍查《史记》、《张华博物志》和《本草纲目》,试图从字里行间窥出秘方。不负初衷,其中确有一段云:唐太宗破高昌时,收入马乳葡萄,种于苑中,并得其法,造酒成绿色、芳香酷烈……。至于秘方内容何在,并无下文。看样子,古法已不可得,移植西方工艺,当刻不容缓。
The secret of Changyu’s 100-year-old brewing recipe is not secret but it’s unclear. To put it simply, it’s Western craftsmanship. Han artificial wines, when there are two thousand years, but not the confinement of the imperial concubine, are the small workshops and their respective dishes, and do not form a complete set number. Therefore, at the beginning of Zhang Yu’s inauguration, Zhang Yushi cited classics, reviewed “Historical Records”, “Zhang Hua Bo Wu Zhi” and “Compendium of Materia Medica” and tried to peek out the secrets between the lines. No matter what the original intention was, there was indeed a cloud: When Tai Taizong broke Gaochang, the horse was harvested and planted in the garden and got its method. The wine was made green and the aroma was intense.... As for the contents of the secret recipe, there is no following. It seems that the ancient law is no longer available, and transplanting Western crafts is a must.