Kung explains that Chinese produced wine primarily from cereals and natural fermentation of cereals is slow. Europeans did not need to deliberately add yeast when making grape wine, because the grape contains natural enzymes in its skin which help in the fermentation process.
龔鵬程解釋，中國釀酒的原料以米穀為主，酒麴的效用在增加發酵的速度。歐洲造酒不用麴的原因是，歐洲紅酒的主要原料是葡萄，葡萄的皮上就有 + 能幫助發酵。