Lead
The hygiene of the foot pedal has always been a great concern for people, especially the pedal process that is eaten as food, and of course it is accepted by consumers.
However, the process of stepping on the foot is also good and bad, which makes people very puzzled, the process of stepping on the foot is so unhygienic, why the sauerkraut consumers can not accept it, but the foot on the wine is no problem.
Even if the pedaling process is the same, why is the reaction of consumers inconsistent?
The process of making the foot pedal.
Stepping on sake brewing is actually the same as stepping on sauerkraut, but the acceptance of consumers is diametrically opposite, so there are many reasons for this.
Stepping on sauerkraut is completely to give sauerkraut a better taste, such sauerkraut is a more traditional production process, and over time, people forget its hygienic degree.
But now there are modern food safety standards for standardized testing, which has been discovered at this time, and the level of hygiene is very low, but there is no way to really improve it.
This has stimulated consumers to express their opinions, and the opposition is growing, and the factories understand the importance of this, but they cannot guarantee hygiene.
So the sauerkraut workers gave up this job one after another.
However, some people think that the operation of sauerkraut workers does not matter, after all, sauerkraut itself cannot be eaten raw, it belongs to the category of cooked food, and in the process of making sauerkraut, the salt in the dish can ensure that the dish will not be spoiled.
Moreover, in the process of fermentation, a large number of spoiled bacteria occur, which can also be completely killed, which means that these sauerkraut can also be eaten.
But the good reputation has been stained by bad blood, and consumers have abandoned this traditional sauerkraut.
Wine made by stepping on grapes is also made by stepping on the foot, but no one is disgusted, why is that?
Stepping on wine and sauerkraut, winemakers still have their own unique opinions.
In addition, in ancient Egypt and ancient Rome, more than 50 kinds of famous wines in the Tang Dynasty were made by foot stepping techniques, and in modern times, there are still many Western countries that still use foot stepping techniques in the winemaking process.
In Egypt, there is a kind of wine made from Macy-Harris Winery, which is made from sequoia wood, put it in a stream, and then put the grapes in large wooden barrels and trampled on them with their feet, and after a winter of fermentation.
The quality of this wine that has been trampled on by foot is very good, and those who have drunk it say that it is much better than that made by machine.
The quality of the machine is not as good as that of stepping on it, because the pressing force of the machine is too large, and the grape skin will be crushed, and this quality is naturally not as good as stepping on it.
The pedaling winemaker believes that the machine way of making wine is too rough to bring out the true taste of the grapes.
When people make wine, their feet are cleaned and disinfected, and there can be no wounds on their feet, and they can't eat irritating foods such as garlic and green onions for a few days.
Smoking is also not allowed, the requirements are very strict, and in the process of stepping on the feet, the time must be controlled very strictly.
There are many winemakers who find inspiration from the taste of their feet, so they are very popular with wine tasters.
In fact, the real pedal winemakers are very particular, and they are placed in a very clean and closed environment, from the grape insertion, to the pedaling, to the bottling, all the time is completed within ten days.
And during these ten days, the humidity, temperature, and oxygen of the environment are strictly controlled to ensure the quality of the wine.
At the same time, it is also a trick to wear very thin socks on your feet, and the toes of the socks should be cut off so that the taste of the wine will not deteriorate.
And when stepping on your feet, pay attention to the movement should be lighter and the atmosphere should be relaxed, so that the sake can be brewed better.
Therefore, even if it is the craftsmanship of the foot, it must come from a professional.
Therefore, the process of foot stepping is actually more particular in terms of hygiene.
And in the process of stepping on the feet, there is also the disinfection of alcohol, or the sterilization of the wine of the dish, or even the disinfection effect can be achieved through the sour taste.
Hygiene problems with the feet.
Wine can also have harmful bacteria, but it can be effectively disinfected with alcohol or sour sterilization.
However, if you step on sauerkraut, it has a high salt content and can play a preservative role, but other than that, there is no other guarantee.
Therefore, in the process of disinfection and alcohol sterilization, the wine stepped on is more hygienic than the sauerkraut stepped on.
There is a completely different difference between the hygiene of sauerkraut and sauerkraut, but until now, many people still think that there is no problem with sauerkraut on their feet.
However, within the unified standard specification, the sanitary conditions of workers must meet the standards, otherwise they cannot be stepped on.
However, it is difficult to achieve such a perfect standard for wines produced by feet, especially in some rural wines, where there are no strict standards for foot classification in terms of hygiene, so hygienic conditions cannot be guaranteed.
Because these places are all rural, the conditions are relatively poor, and there is no even the most basic drainage, there will be a lot of stagnant water, and this stagnant water is the place where bacteria breed.
And there will be some strange insects in these places, these insects are not easy to get rid of, workers step on a place, insects will run to the place where the wine is made, and the insects will leave eggs in the place where the wine is made.
This will affect the wine and even cause damage, so the sanitary conditions of the foot of the wine worker directly affect the hygiene of the wine.
But there is no such trouble when stepping on sauerkraut, if it is cabbage grown in the farmland, there is no muddy water, but there are some bugs, grass, and even some toads in the field.
These will affect the hygiene of sauerkraut, so after the comparison between the two sides, the hygienic conditions of the wine on the feet are higher than the hygiene of the sauerkraut on the feet.
Therefore, the wine that is stepped on is rarely disgusting to consumers, but the sauerkraut that is stepped on is frequent.
The craft of the foot.
The taste of the wine is very complex, because in the process of winemaking, not only microorganisms in the soil, but also microorganisms in the air, all of which have an important impact on winemaking.
Therefore, the wine that comes out of the foot is more complex in taste, the taste is more intense, and the color is also relatively strong, and it also has a significant fruity and floral and herbaceous compound aroma.
Due to the complexity of the pedaling process, the taste is also quite rich, so it is favored by consumers.
This means that if the quality of the product is improved, the acceptance of the product will also increase.
For the process of stepping on the feet, Moutai in mainland China has been unanimously recognized by consumers to a large extent, but if this group of workers is replaced by male workers, it will be opposed by many people.
In a situation like this, there is discrimination, so there is no way, Moutai can only hire some girls to step on the music.
First of all, there are no wounds on their feet, and there are no bacteria without wounds, so that the wine will be better.
Secondly, there is no peculiar smell on the feet of the girls, and when they are working, they need to go through strict screening, and even their diet must be controlled, and they cannot eat some irritating foods for a few days.
And there are strict regulations for other workers, smoking is not allowed, etc., only in this way can the process of foot pedaling.
In addition, the foot pedaling process of Moutai is generally between April and May, which is a relatively hot and humid environment, after stepping on it, the koji will be dried in the shade, and then put in the basement in winter, stored and brewed, and bottled between July and August.
This kind of pedaling process of Moutai is still very popular among consumers, and now, the industry of Moutai is very large, and there is no longer a need for this pedaling process.
However, the winemaker decided that this pedaling technique would be the best, so this technique was retained.
Because only in this way will we continue to explore and progress in technology.
epilogue
The technology of stepping on the foot can also be continuously innovated and improved, which requires people to explore and summarize, in order to appear more and more new products, whether it is the process of stepping on the foot, or other processes, it is the process of continuous exploration by people, and it is also a part of cultural development, whether it is the wine of the foot, or other products, as long as the food can be kept safe and hygienic, it is worth people to try.