As we all know, glycosylases are enzyme preparations with high enzyme activity. Under the conditions of suitable temperature, moisture, PH value, substrate concentration, reaction time, etc., the role of glycosylase is very fast, and the gelatinized starch is converted into sugar in time, and enough sugar is rapidly fermented to produce alcohol under the consignment of yeast. High sugar, fast fermentation, fermentation heat accumulation, to a certain time, fermentation accumulated calories make the lees temperature is very high, yeast in high temperature conditions, distribution disorder, the production of a large number of high alcohols (fusel oil), a lot of high alcohol is bitter (n-propanol and bitter), improper distillation method, pinch the head and tail unreasonable, etc., resulting in semi-finished wine high alcohol content, drink more, will be on the head (headache).
At the same time, due to saccharification enzyme winemaking, the product is relatively single, and the corresponding acid, ester, aldehyde, ketone and other content is small, or the content of acid, ester, aldehyde and ketone is low, and the proportion is not coordinated. Can't reach the content that should be there, doesn't reach the threshold, and can't be reflected in the taste
To feel that the wine body is bland, single, and of poor quality.