<h1 class="pgc-h-decimal" data-index="01" > wine is a product of agricultural production</h1>
The earliest commission winemaking began with farming, is the Western Han Dynasty Liu An "Huainanzi" "the beauty of qing mash, began with the view of the rice", since the wine originated from agriculture, then he is the invention of ordinary people, this view has scientific significance, the industry master Zu Yidi, Du Kang from the Chinese of humanistic worship, Yi Di to make mash, Du Kang as rice wine.
<h1 class="pgc-h-decimal" data-index="02" > evolution from nature to manpower</h1>
Jiang Tong's "Wine Curse" of the Jin Dynasty has a cloud: "There are endless meals, empty mulberries, accumulated into flavor, and long-term accumulation of qi, which is out of this, not by the strange side."
Sake is an objective thing from the natural fermentation product of grain rice, to the study of artificial winemaking, to the production of koji tillers, to compound fermentation winemaking.
<h1 class="pgc-h-decimal" data-index="03" > an important position for Chinese wine tiller winemaking</h1>
The production and compound fermentation of wine tillers is a unique great invention in China and occupies an important position in the history of world winemaking technology. On this basis, Chinese wine has opened a new chapter of take-off development from quantity to quality.
Winemaking has been a technology since ancient times;
The production of wine must match the productivity of that era;
The sublimation of winemaking technology has to go through a long period of time;
Ancient Chinese civilization has left a unique winemaking heritage; the brewing of wine is better than a generation.
<h1 class="pgc-h-decimal" data-index="04" > the functionality of wine</h1>
1 In ancient times, the fermentation mechanism of wine and the spiritual pleasure brought by wine were incomprehensible, and wine was scarce and precious, becoming an indispensable carrier for communicating heaven and earth, gods and consoling ancestors in sacrifices, celebrations and divination. Gradually enter the "ceremony": the lord of etiquette, the lord of etiquette. The ritual of drinking is the etiquette of drinking, which is that drinking alcohol becomes a solemn activity, a ritual.
2 The role of wine communication: "wine through nature, wine through politics and harmony, wine through friendship, wine through the body and mind", wine is the carrier of emotions, the key to open the heart.
3 Nowadays, wine is part of the people's good life, with the function of tasting and drinking aesthetics.
4 liquor with health.
<h1 class="pgc-h-decimal" data-index="05" > the health-promoting substance basis of liquor</h1>
More than 1874 kinds of organic ingredients have been found in liquor, of which more than 130 are beneficial to human health
Ethyl acetate has anti-inflammatory and vasodilatory function; ethyl acetate has the function of lowering lung fire and stabilizing cardiopulmonary function; Ethyl lactate has anti-inflammatory and dilating vascular function
4-Methylagisol has the effect of promoting blood circulation and anti-aging, reaching 13PPM in liquor
5-Ethyl guaiacol has disease prevention and anti-aging effects, reaching 17PPM in liquor
Acetic acid, heptanoic acid, caprylic acid, capric acid, lauric acid, stearic acid, oleic acid, ethyl linoleate, ethyl linolenic acid, etc. have the effect of inhibiting cholesterol synthesis
Ferulic acid has antiplatelet aggregation, enhances prostaglandin activity, analgesic, relieves vasospasmodic effects. It is the basic raw material for the treatment of cardiovascular and cerebrovascular diseases and white blood cells and other drugs, such as cardiovascular kang, Limai capsules, etc
Angelica lactone has free radical scavenging and antioxidant activities, which can significantly reduce the area of cerebral infarction in large mice and significantly improve the neurological symptoms of rats
Tetramethylpyrazine (commonly known as Chuanqiazine): it has the effect of dilating blood vessels, improving microcirculation and inhibiting platelet accumulation
2-Methylpyrazine has antioxidant function, inhibits a-glucosamine, has a certain improvement effect on high blood sugar, and has the ability to decompose triglycerides
2.3-Dimethylpyrazine, trimethylpyrazine has antioxidant function
Methyltrisulfide has a strong inhibition of platelet aggregation and is an endogenous antioxidant with the effect of reducing oxidative stress damage to cells and prolonging animal lifespan
<h1 class="pgc-h-decimal" data-index="06" > de English for liquor</h1>
Chinese traditional liquor, we are Jiang's solid fermentation, solid distillation or barrel distillation, pottery storage, this is the world's existence, only this is called BAIJIU, so BAIJIU is an independent word. Recognized as American Agrochemical (American Agri-Food Chemistry), the number one journal in the food industry, was recognized by five foreign reviewers. Sun Baoguo, an academician of the Chinese Academy of Engineering, believes that it is entirely possible to push the word Baijiu of China to the world through this.
<h1 class="pgc-h-decimal" data-index="07" > contemporary interpretation of baijiu</h1>
Scientific interpretation of liquor: the solid fermentation of natural pure grains (highly dependent on ecology, grain and grain raw materials), special various koji medicines for saccharification fermentation flavoring agents, development production, mainly based on the enzymatic reaction of microorganisms. Microorganisms grow, reproduce and metabolize on the solid phase composed of grain and excipients, and gas and liquid are the co-three phases of the matrix, and the pyrolysis reaction obtained by solid distillation takes ethanol as the main body and stores a large amount of acid. Hundreds or thousands of aromatic compounds such as esters, alcohols, aldehydes, and ketones are stored and aged in traditional pottery altars, wine seas and modern stainless steel containers, and are designed according to the "cost-based flavor orientation" of market consumer demand for complex solution wine body systems.
<h1 class="pgc-h-decimal" data-index="08" > contemporary intelligent trend of liquor</h1>
Science and technology promote the progress of winemaking technology; from production process research, to winemaking mechanism research, and then to the current wine flavor research, scientific and technological development will further promote the scientific progress of liquor brewing.
Four of the five sub-topics of the "13th Five-Year Plan" key research and development plan "Modern Food Processing and Grain Collection, Storage and Transportation Technology and Equipment" involve the improvement and intelligent transformation of key aspects of liquor koji making and brewing technology.
<h1 class="pgc-h-decimal" data-index="09" > intelligent enterprise instance</h1>
The mechanized, automated, intelligent and information-based brewing system developed by liquor enterprises
Distillation segmentation system
<h1 class="pgc-h-decimal" data-index="10" > the terroir view of Chinese liquor</h1>
Trivia:. Throughout the ages, humans have been involved in various ways in the production process derived from nature, and the same is true of liquor brewing. "Zhuangzi. There is a "Great Beauty in Heaven and Earth without Words" in "Zhibei Journey.". Chinese believe in the "unity of heaven and man" since ancient times, such philosophical ideas have also been fully demonstrated in the process of brewing liquor, and the ancient pre-Qin "Record of Examination Workers" mentions that "sometimes the heavens and the earth have qi, the materials have beauty, and the work has ingenuity, and these four can be good." All of them reveal the relationship between man and nature, that is, "heaven and earth and people, heaven and man brew together" to guide the Chinese winemaking behavior.
<h1 class="pgc-h-decimal" data-index="11" > the sum of liquor</h1>
Wine, like vinegar, soy sauce wine, curd milk, and kimchi, is a traditional fermented food made by microorganisms. Winemaking microorganisms can produce many different types of aromatic compounds, such as alcohols, esters, acids, carbonyl compounds, terpenes, lactones, pyrazines, but only account for less than 2% of the wine body, which determines the style and quality of other aromas.