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A hundred years of Qianzhuang, be a good person, make good wine
People familiar with liquor, we all know that liquor has aromatic types, strong aroma, sauce aroma, fragrance is the mainstream three major aromas, of which the brewing process of sauce wine is the most complicated, from raw materials into the factory to the product factory, it takes at least 5 years - after the Dragon Boat Festival, Chongyang under the sand, 2 times of grain, 9 times of cooking, 8 times of fermentation, 7 times to take the wine for a full year after the production cycle, the original wine produced is then loaded into clay pots, natural cellar for at least 3 years, and then used for hooking, and finally get the finished product factory sent to the table of thousands of households. Therefore, the cost of sauce wine is also relatively high. Many people will ask, why do you want to store for three years, why is it so time-consuming? I have to say a truth about the brewing of sauce wine: "three points of brewing, seven points of storage", what happened to the sauce wine during the three years of storage? Why does it take three years?
The reasonable cellaring period of sauce-flavored liquor is more than 3 years, which is mainly related to its unique production process, alcohol content and material composition. Through three years of cellaring, the early stage is mainly the change period of the aroma of the wine body, and the unpleasant feelings such as the stimulation of the new wine, the nasal flushing, and the roughness and spicyness gradually disappear; the middle period is mainly the change period of the taste of the wine, and the wine body gradually becomes mellow and coordinated, delicate and plump; the later period is mainly the change period of the wine body style, the sauce aroma is pure and prominent, elegant, and gradually appears aged. The new wine just brewed due to koji-making, accumulation, fermentation process are carried out under high temperature conditions, high boiling point of the raw aromatic acid substances are more, not easy to volatilize, more contain aldehydes and sulfides and other low boiling point impurities, it is inevitable that there are spicy, nasal, irritating shortcomings.
And alcohol and water are polar molecules, after cellaring, the arrangement of ethanol molecules and water molecules in liquor is gradually straightened out, thereby strengthening the binding force between ethanol molecules, reducing the activity of ethanol molecules, and making the taste of liquor more soft. At the same time, other aromatic substance molecules in liquor will also produce indignation. When the group of large molecules associated with liquor increases, the more polar molecules that are bound, the softer and softer the liquor will be.
【Physical changes】
(1) Volatile effect. During the storage process of liquor, the ethanol molecules, water molecules and aroma molecules will form associative molecular clusters through hydrogen bonding. The greater the degree of association, the smaller the degree of freedom of the alcohol molecules, the fuller the taste of the wine, and the softness of the wine.
There are some undesirable ingredients with low boiling point in new or ordinary wines, which will make the wine body appear more irritating, and the aroma and taste are not pure enough. After long-term storage, these substances can be naturally volatilized, so that the aroma of the wine body is more prominent, playing a role in removing impurities and increasing aroma. The contribution of volatilization - the change of the flavor substance of the new wine.
(2) To create synergies. In the storage process, alcohol molecules will form large molecular clusters with water molecules, when drunk, reduce the spicy stimulation of wine, the taste is soft and smooth, after entering the human body, it also slows down the speed at which alcohol molecules are absorbed by the human body.
【Chemical changes】
(1) Redox reaction. Many ingredients in sauce wine are oxidizing or reducing, and a series of redox reactions are carried out during storage. For example, alcohol can be oxidized to the corresponding aldehyde, and the corresponding aldehyde can be oxidized to the corresponding acid, so that the alcohol content in the liquor decreases, and the aldehyde and acid content increases.
(2) Esterification reaction. The alcohols and acids in storage will be esterified to form the corresponding esters. The higher the acid content in the wine, the easier it is to esterify. The esterification reaction is carried out more slowly than the oxidation reaction.
(3) Condensation reaction. Condensation is the interaction of two or more organic molecules in the form of a covalent bond to form a large molecule, often accompanied by the loss of small molecules. For example, alcohol and aldecide form acetal, which can reduce the spicy taste of wine.
(4) Hydrolysis reaction. There has always been a hydrolysis reaction during the storage process of liquor, which continuously hydrolyzes the esters in the wine into corresponding acids and alcohols, so that the taste of the wine gradually changes.