1. A good red wine first looks at its appearance. The lighter the color, the better. This is just the opposite of white wine. There must be no sediment in it. Most of the sediment is grape skin, which is not good.
2. When the good red wine enters the glass, it will shake slowly, and there will be a little red wine on the glass wall. This is called hanging the glass.
3. Red wine needs a special curved cup, which is slowly shaken in front of the nose, and the bouquet will go up with the cup wall and slowly enter the nose. At this time, the red wine has been tasted.
4. After the red wine is imported, taste it with the tip of your tongue. The good thing is that the acid is sweet and bitter.
5. Squeeze the red wine to both sides of your mouth with your tongue and taste it with both sides of your tongue. At this time, the taste of wine will be more exposed.
6. We tasted it several times before we swallowed it slowly. If we finish the draft beer at one go, it will be a waste.
When eating red meat (beef and steak), it tastes better with red wine.
Brief introduction of brewing technology
1. Overview
Oxygen plays an important role in wine brewing. In order to control the ventilation of wine in bottles, Patrick Ducournau pioneered the micro-oxidation (MO) technology of wine in 1990. The principle of micro-oxygen brewing technology is that all wines need oxygen to some extent. Its purpose is to enable winemakers to accurately control the oxygen level and oxygen release in each stage of wine curing process. By the end of 1990s, about 65,438+0,000 sets of micro-barometers were used in France, especially in Bordeaux. Now it has been used in more than 10 countries on five continents. This technology will bring about changes in wine brewing in storage containers, the interaction with oxygen during wine aging, the use of sulfur dioxide, the taste and stability of wine, and make the quality control of wine more predictable and controllable, which may lead to a revolution in the wine industry.
2. Changes brought by micro-oxygen brewing technology to wine.
Mo aims to improve the texture and aroma of wine, which can not be achieved by traditional aging technology. The research shows that the micro-oxygen technology of wine can bring the following changes. "
2. 1 Tannin structure and taste
Soft tannins, enhanced wine body, improved palatability and richer taste.
2.2 color stability
Promote the early polymerization of pigments and improve color stability.
2.3 Aroma
The fruit flavor is stronger, reducing the green flavor. With the progress of treatment, the richness of aroma increased and the complexity developed.
2.4 Sulfide and Reduction Characteristics
The quantitative oxygen supply tailored for wine can achieve the best balance and overcome the tendency of sulfide production. Reduce the original flavor.
2.5 Aging potential
It is necessary to promote the precocity of old wine.
2.6 wine containers
The aging of traditional red wine needs oak barrels, and the application of M0 technology is expected to break through this limitation, so that large inert storage containers can selectively permeate to a certain extent, regardless of the material and volume, thus changing the traditional wine storage methods and making the wine storage containers more selective. On the other hand, in areas with more economic constraints, micro-oxygen technology can provide a more effective and cost-saving substitute for oak barrels, which has positive environmental protection significance and can be used in conjunction with oak chips or oak strips. This is more important for China wine industry which has not used Mouton on a large scale. Of course, micro-oxygen technology does not rule out barrel aging.
2.7 aging process
The wine in the barrel is in passive and continuous contact with oxygen, while the wine stored in the wine jar is in significant contact with oxygen only when it is dumped. MO can quantitatively supply the oxygen needed by wine, change the contact and action mode with oxygen during wine storage, and is more conducive to the polymerization of tannins, thus making wine softer in taste and more stable in color.
2.8 dosage of sulfur dioxide
Some Bordeaux wine producers apply micro-oxygen ripening technology to new wine before pressing. As a milder technology than recovery tanks, it requires less sulfur dioxide and reduces the amount of sulfur dioxide used.
2.9 wine oxidation
Improper use and control may lead to wine oxidation.
3. Applied technology
Addition of oxygen
Traditional wine brewing may completely change the quality of wine, because the oxygen level is higher than normal. The application of micro-oxygen technology can send oxygen into wine in a predetermined amount, which can simulate the normal influence of oxygen on wine. The equipment required for micro-oxygen curing technology is a system consisting of oxygen cylinder, calibrator, nozzle and valve connected to the oxygen cylinder. Oxygen is calibrated by a calibrator and then enters the wine, and then is sent into the wine through a syringe. The time interval of injecting a predetermined dose of oxygen is controlled by a timer. The amount of oxygen added is usually expressed in milliliters/liter or milligrams/liter, and the general dosage range is 0.75-3 milliliters/liter per month. The treatment time is 4-8 months. In the process of addition, the gas is dispersed into tiny oxygen bubbles by spraying to help oxygen dissolve. Oxygen is slowly dispersed in wine through ceramic membrane. This slow and continuous dispersion speed makes phenols consume oxygen without oxidizing wine.
3.2 oxygen addition time
3.2. 1 alcohol fermentation
In the process of red wine brewing, the mash is usually aerated in the circulation process to stimulate the growth of yeast and form tannin-anthocyanin complex. Micro-aerobic technology can be used in the early stage of main fermentation to produce a large number of yeast groups and avoid fermentation delay. Oxygen can be added to the fermented grape mash during closed dumping. This technology has been successfully applied in France. In some wineries, each wine can is equipped with a pump and a nozzle, which are connected to the computer. It is easy to clean and the oxygen content can be controlled, which makes the use of this method very ideal.
During the two days of fermentation peak, the daily oxygen supplement is usually 2 ml/L. Some winemakers find that this technology will inhibit fermentation to some extent, so now they use air instead of medical oxygen. At the end of fermentation, oxygen should not be added.
If the original flavor is formed during fermentation, adding oxygen can help to remove this odor without open circulation.
3.2.2 After alcohol fermentation and before malic acid-lactic acid fermentation (MLF)
The main application time of micro-oxygen curing technology is before MLF (malic acid-lactic acid fermentation). At this time, tannin is easier to be oxidized because of the low content of sulfur dioxide. After fermentation, it is beneficial to the rapid and thorough clarification and filtration of wine. Oxygen injection also helps to reduce impedance. After the wine is fermented, a little oxygen is added to promote the polymerization of tannin molecules. As a result, the stability of pigment is better and the taste is softer and rounder.
To delay MLF, lysozyme is recommended. Adding oxygen can help to polymerize and soften tannins, and can also weaken the green and original flavor of pericarp. The oxygen uptake of wine depends on temperature and phenols. When oxygen is injected into wine, the sensory characteristics of wine will also change due to the reduction of sulfur dioxide and green taste.
Temperature has a great influence on the oxygen uptake of wine. If the amount of oxygen is too large, the residual dissolved oxygen level of wine is higher than 0-03 mg/L, which may lead to the gradual weakening of wine flavor and the formation of acetic acid. For wines with weak tannin structure sensitivity, special attention should be paid to controlling oxygen addition.
M0 should not be used during the Multilateral Fund.
Aging of red wine
In some wineries in France, after alcohol fermentation, some wine enters wooden barrels for MLF and aging, and the rest is aged in stainless steel tanks with micro-oxygen.
MO technology is used in wine aging, and oxygen is added to the barrel instead of pouring wine, which is more conducive to the aging of red wine in stainless steel tanks with oak chips or oak strips. It was found that the average oxygen absorbed by barrel aging was 2.5mg/L per month. Rowe & Kingsbury (1999) suggested that the dosage of micro-oxygen curing technology after fermentation should be 0.75-3 mg/L per month.
In this process, the tannins in the wine soften, maintaining a fixed and fresh color and rich fruit aroma.
3.3 Choice of wine
MO was originally used for grape varieties with high tannin content, but also for wines with high tannin content and relatively low anthocyanin content, such as SANGIOVESE (Italian red grape variety). Then it is aged in wooden barrels to produce full-bodied red wine while maintaining relative softness. In fact, plump and soft wine is the theme of fashion. The research results so far show that this technology is especially suitable for short-term drinking of fashionable red wine, especially for varieties with high tannin content or great reduction potential. The ratio of tannin to anthocyanin should be paid attention to in application, and 4/ 1 is ideal.
4 process control
Wine tasting should be carried out frequently during M0, and proper oxygen consumption should be maintained. When the oxygen content is too high, acetaldehyde will appear, and when the oxygen content is too low, it will appear and even enhance the original flavor. If possible, the level of dissolved oxygen should be controlled, and the color and turbidity should be detected.
5 Problems to be solved
5. 1 The tannin structure of each wine sample is different, so each wine sample has different reaction to the treatment. The composition of wine is very complex, and many components react at different speeds. It is difficult to predict the long-term impact of M0.
The effect of 5.2 M0 on bacterial flora is also uncertain. Vivas & Glories (1995) found that the number of bacteria and volatile acids increased after wine was exposed to air. Pay special attention to the influence of Saccharomyces cerevisiae.
5.3 Every wine is different. The effect of oxygen on sulfur dioxide level is not clear enough. It is very important to carefully control the content of sulfur dioxide and volatile acids.
5.4 It takes a long time for a wooden barrel to absorb a small amount of oxygen at a time. Adding oxygen to simulate the rhythm of barrel aging is not completely clear. It is difficult to supplement a small amount of oxygen for a long time.
5.5 It is necessary to study the formation and influence of sulfide dimer and the degradation of azine.
5.6 The technical parameters of proper control to prevent drying need to be further studied and provided.
World famous brand beer
Carlsberg: Danish beer. In the forefront of global sales, high visibility, there are factories everywhere.
Heineken: Dutch beer, the boss is the richest man in the Netherlands. It tastes bitter and is widely selected by intellectuals.
Baker: German beer is really tasty, just like Germans. It is the first choice for successful people.
Budweiser: American beer. An out-and-out American boxing sponsor. This wine is fragrant because of its oak barrels. The first choice for American rural culture lovers. At the Wu Hanyou factory.
Tiger brand: Singapore beer. Southeast Asia is well known. Leeson is the first choice to bring down Bahrain Bank.
Asahi: Japanese beer. It tastes light and has no Japanese connotation. Patriots shouldn't drink it.
Kirin: Japanese beer, the same as above, just like sake, can make a bird fade out of your mouth and have no taste.
Guinness stout: produced in Ireland. Boutique beer has a unique taste, which is the first choice for business travelers and an aphrodisiac for foreigners before doing business. It has a strong genital odor and is very emotional (sexy).
Corona: Mexican Brewing Group. The first brand in the world. The first choice of Americans and the favorite of bar lovers. The taste is as touching as her name. It was only after drinking cola that Anna knew what beer was.
Taiwan Province Lianlio: Longan-flavored beer.
Thai lion brand: bitter and strong, not as strong as dark beer, but better than ordinary beer. It is definitely the best choice for drinkers.
Old beer from Laos: It's very famous in zhina. Like beer in Southeast Asian countries, it is one of the first choices for Southeast Asian lovers and hedonists.
Simply judging the quality standard of wine
Wine luminous cup-Many people's earliest wine enlightenment originated from ancient poetry. It is said that wine is imported. In fact, following these familiar poems, it is not difficult to find the footprints of wine in the long history of China. As early as the Western Han Dynasty, Emperor Wu of the Han Dynasty sent Zhang Qian to the Western Regions to introduce grapes and wine-making techniques from the Western Regions into the Central Plains, which promoted the development of grape planting and wine-making techniques in the Central Plains. Wine became a treasure enjoyed by the royal family and dignitaries at that time.
Today, wine is no longer the exclusive pet of aristocrats, but its luxury status can be emulated, especially vintage wines in some well-known areas. I once drank the famous French Bordeaux red wine, which is said to be a rare product in a special year. Unfortunately, I am not a good wine lover. It is difficult for me to appreciate the delicious taste of Didi, but I secretly feel sorry for the high price.
Fortunately, price is not the only criterion to measure quality, and good and cheap wines abound. What really affects the quality of wine is the raw materials, that is, the wine grapes themselves. There is an old saying in the industry-seven-point grapes are brewed in three points. It is said that good quality wine is not "made" but "planted". This means that, except for the craft, any link of sunlight, soil, air and water indirectly affects the quality of wine. Affected by raw materials, the wine market fell into an embarrassing "foreign garbage" dilemma a few years ago, and the authenticity of the wine year was questioned, which affected the whole industry. Now that the shadow has dissipated, the raw material problem of wine has been obviously improved and the quality has been greatly improved. The rise of some brand enterprises has doubled consumer confidence.
Like many consumers, I am keen to judge the quality of wine through my senses, which is a scientific approach. The quality of wine includes hygiene, physico-chemical and sensory, among which sensory index is the most comprehensive and effective index to reflect the quality of wine. Anyone with a little experience knows that no matter how far the year is, the price is high or low, and the wine with good quality must be full of color, fragrance and taste.
Color is reflected in luster. Good wine looks clear and transparent (dark wine can be opaque), shiny, its color is consistent with the name of the wine, and its color is natural and pleasing to the eye; Aroma is manifested in harmony. Wine is a fermented product, and its aroma combines the fruit aroma, fermented wine aroma and aged mellow aroma of grapes, which is balanced, coordinated and integrated. As for the taste, it's a long story. Although there are different preferences, many consumers love wine precisely because it concentrates the four flavors of sour, sweet and astringent, but it is fine but not miscellaneous and exists in a delicate and harmonious balance.
Among them, the most popular sweetness comes from the sugar in grape fruit, because it makes wine more charming than women. Different grape varieties have different sugar content, and the brewing method also affects the sweetness of the finished wine. It should be noted that some wines are not sweet because of the addition of sweeteners, which will affect the true properties of wine and reduce the quality of wine. Relatively speaking, I prefer the slight acidity of wine. It is said that fruit acid is a natural preservative, and the acidity of wine often gives people a refreshing feeling and is not too greasy. Many people find the unique sweetness of wine unacceptable, but this sweetness is indispensable. The longevity of wine (generally, the shelf life is 10 year) is due to the sweet tannins (grape tannins come from branches, stones and peels). In short, all wines to be stored for a long time are rich in tannins. However, it doesn't mean that Gaotanning's wine is excellent. Without the balance of fruit aroma, wine can't grow day by day at any time, and the taste is so mellow and delicious.