Shou pu wine course classroom
Good weekend evening, welcome to the weekend class of relatives and friends.
Today is Saturday, August 7, 2021, the 29th day of the lunar calendar. Today, which is also the autumn of our twenty-four solar terms, is the thirteenth solar term.
Today, we welcome the 73rd session of the WineRy Class. In the last issue, we mainly talked about the difference between sake and turbid sake. Turbid sake, mainly fermented sake, sake may be fermented sake, may also be distilled liquor.
As we have said many times in our previous classes, although the raw materials used are roughly the same as the winemaking and koji-making processes, due to many factors affecting quality, the quality of the wine produced in each cellar is inconsistent. The quality of wine produced in different seasons, different teams, and different cellars (cylinders) will vary.
In the winemaking process, we will have various physical and chemical indicators to monitor the quality of wine. The same is true of our small distillery, not only tasting, but also testing. So, where is the unqualified wine? For example, 56 degrees of old scattering, not every cellar is successful. So, what to do with wine that is not qualified and does not meet the standard?
Here I will briefly tell you about it. Generally, there are two ways, one is to digest nearby and sell directly. Some people say, are you selling substandard products? That's not true. The main reason why we are talking about substandard standards is that it does not meet the indicators of our quality wine, but it is a qualified product. Therefore, after selling cheaply, quickly digest the memory and recover the cost to reduce the loss. Second, it is re-distillation. It is through the way of purification, the wine is distilled in two pots and three pots to remove the taste of impurities.
For example, wine is graded, many people say, Wuliangye distillery, qualified wine is called Wuliangye.
If you don't qualify, it becomes a sharp wine. Jianzhuang wine is also a qualified wine, but it is not the taste of Wuliangye.
So back to the point.
Although some wines are comprehensive but slightly miscellaneous or have unpleasant feelings, then they can make up for the defects by ticking, learn from each other' strengths, and make the wine more perfect and consistent.
Since the 1970s, blending and seasoning technology has attracted the general attention of the national liquor industry, and through years of production practice, it has a clearer understanding of blending and seasoning. The so-called blending is mainly to combine the various trace components in the wine in different proportions, so that the molecules are rearranged and combined, and through mutual complementarity and balance, the main aroma is set off and the unique style characteristics are formed. That is, the same type of wine, different characteristics, according to a unified specific standard for the comprehensive balance of the process technology.
As mentioned earlier, the wine contains alcohols, acids, aldehydes, ketones and other trace aromatic components, the amount of content or not, due to different production conditions, almost every batch of wine is different, through blending can make these trace components recombined, harmonized, balanced, so that the trace components between the appropriate proportion, to achieve the quality standards of the factory wine.
There are some peculiar phenomena that appear in the blend, such as:
Bad wine is mixed with bad wine, and sometimes it becomes good wine. Because one kind of poor wine contains more one or more trace components, while the other one or more trace components are less; another kind of poor wine is exactly the opposite of the above poor wine, so once blended, they are supplemented by each other, and the poor wine will become better; and as a kind of wine ethyl butyrate content is high, and the appearance of heterotious taste, another wine is just less ethyl butyrate, the cellar aroma is not prominent, and after blending, it is just to take advantage of each other and become a good wine.
Blending between good wine and bad wine will also make the wine better. The reason is that there are one or more trace components of poor wine, and it may be slightly less, but when it is mixed with better wine, more trace components are diluted, and slightly less trace components can be supplemented, so the quality of the wine will become better after blending. For example, there is a wine with more ethyl lactate content, insufficient content of ethyl caproate, so the aroma is poor, the taste is astringent; when combined with other wines, adjust the ratio of the two components, balance and coordination, the wine taste becomes better.
Good wine and good wine are mixed, but sometimes it gets worse. In this case, when blending between different aromatic wines, it is easy to have inconsistent nature, and the relationship between the proportion of trace components to each other after blending is destroyed, so that the aroma becomes faint or variegated, and even changes the aroma type.
So, how is the wine with miscellaneous flavors handled? Wines with miscellaneous tastes, especially those with bitter, sour, astringent and hemp flavors, should be analyzed in detail and treated according to the situation.
For example, wine with a hemp flavor may be caused by a long fermentation period (more than 1 year) and poor management of the cellar pool. If properly used in blending, this wine can improve the strong aroma of the wine, and even be used as a flavored wine, but it cannot be generalized. Wine with bitter aftertaste can increase the aging of blended wine; wine with sour aftertaste can increase the mellow sweetness of blended wine.
Some people think that wine with bitterness, astringency and sourness is not necessarily bad wine, and when used properly, it can be used as a flavored wine. However, wine with strange smells such as simmering, tail taste, musty taste, poured smell, burnt smell, raw chaff taste, etc., is generally bad wine and can only be used as a sake. If the smell is heavy, only to do it separately.
Throwing away the yellow pulp water wine, which was originally considered not a good wine, can only be used for fermentation or re-steaming, and cannot be stored as a finished wine. Later, through years of practice, it was found that if the yellow pulp water wine did not have a simmering taste, tail wine taste, musty taste, mud odor and other tastes, it could significantly improve the strong aroma and bad aroma of the base wine in the blending.
In short, blending is the basis of seasoning, the quality of the basic wine, directly affect the seasoning work and product quality, if the quality of the basic wine is poor, the flavoring wine is not only large, but also the seasoning is quite difficult. The basic wine is well blended, the seasoning is easy, and the amount of flavored wine is small, and the product quality is stable, so the blending work is still very important.
This week's sharing ends here, thank you all for your attention, we will see you next week!
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