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A hundred years of Qianzhuang, be a good person, make good wine
China is the hometown of wine, the birthplace of wine culture, and one of the earliest countries in the world to make wine. The brewing of wine, in our country has a long history, she is the collective wisdom of the Chinese working people of the labor crystallization, now a variety of brands of liquor, simply dazzling, simply can not distinguish at all, what kind of wine is grain wine, but there are always some looks very good wine, the price is also very good wine, after drinking headaches, dry mouth, most of the night can not sleep!
The content of alcohol is very important for a good bottle of wine. Usually the liquor we buy, the wine box will have a label on the alcohol content. However, I am afraid that I will buy fake wine, and I cannot judge it by appearance. So today we will teach you how to judge the alcohol content in wine through physical methods.
At present, the liquor on the market can be divided into three kinds, one is the pure grain wine that we all want to drink and like to drink; one is the pure edible alcohol combined with flavoring agents such as flavoring; and the other is the grain wine + alcoholic wine mixed together.
Over the years, winemaking and scientific and technological workers in addition to alcohol and water in the remaining 1% to 2% of the research has become more and more in-depth, through modern analysis and detection technology, the detection of substances in liquor has reached more than 2,000 kinds (containing alcohols, aldehydes, acids, esters, ketones, phenols, trace elements, etc.).
Esters
Esters are an important component of the aroma of liquor, although these esters have different binding acids, but almost all are ethyl esters, such as ethyl acetate, ethyl lactate and other esters are chromatographic skeleton components in liquor, which play an important role in the formation of the aroma and taste and style of liquor.
Acids are the main flavoring substances in liquor. Acids in the human body can dilate blood vessels, delay the function of hardening of arteries, and at the same time can kill bacteria and antivirals. Lactic acid in acids is an essential organic acid that can promote the growth of bifidobacteria, maintain balance in the microecology of the human body, inhibit viruses to promote the growth of beneficial bacteria, enhance immunity and prevent cell aging.
Acids
Acid is a precursor substance that forms esters, without acid there is generally no ester, acid can also constitute other fragrance substances. Acids such as acetic acid and L-lactic acid are important chromatographic skeleton components and flavor coordination components in liquor, and their role is not only to show aroma and taste, but also to contribute to the production of other aroma components. Acetic acid, that is, acetic acid, has the function of killing bacteria and antivirals, such as influenza, people often use vinegar fumigation to sterilize; Acetic acid also has the function of dilating blood vessels and delaying hardening of arteries. L-lactic acid is an essential organic acid for the human body, which promotes the growth of bifidobacteria but balances the microecology in the human body. Butyric acid with sweet, no irritating odor, with an unpleasant odor, very smelly when thick, and fragrant when thin, like fruit aroma. Caprolic acid, there is an unpleasant smell, the taste is irritating and spicy. Lactic acid, with a strong feeling, more astringent, soft or sour, is a pleasant sense of smell, the flavor ingredient is more important.
Phenolic compounds
Liquor with wheat as the main raw material for koji production, wheat cortex contains ferulic acid, after fermentation into guaiacol, 4-methyl guaiacol, 4-ethyl guaiacol and other classified compounds, liquor has been detected to contain ferulic acid, catechol, guaiacol, 4-methyl guaiacol, 4-ethyl guaiacol and other 8 kinds of phenols beneficial to health.
Phenols can help the human body prevent diseases and promote human health. There are more than thirty kinds of pyrazines in brewing high-quality liquor, which can prevent cardiovascular disease, and some can dilate blood vessels and regulate immunity.
trace element
Liquor fermentation, brewing and distillation process of some trace elements are brought into the wine, storage process, ethanol volatilization, acidity increased, prompting a variety of elements in the pottery altar dissolved into the wine body, pottery altar material contains potassium, aluminum, iron, copper, lead, manganese, nickel, cadmium and other trace elements, the storage process of wine is also the process of trace elements continuously integrated into the wine, the longer the storage time of wine, the more trace elements integrated into the wine.
In the long history of human culture, wine is not only an objective material existence, but also a spiritual and cultural symbol. The meaning of drinking is far more than physiological consumption, far more than the pleasure of the mouth, many times, wine is used as a cultural symbol, a cultural consumption, used to represent a etiquette, an atmosphere, a taste, a state of mind.