Why do you say wine smells old?

Why is Chen Fang's wine more fragrant than the newly brewed wine? To answer this question, we need to know about wine making. Humans knew how to make wine thousands of years ago. Fruit and juice are exposed to the air, and microorganisms convert sugar in juice into alcohol and other substances. Primitive people accidentally drank this fermented juice, which was fragrant and delicious, and began to ferment juice consciously. This was the earliest wine making. According to research, people would brew fruit wine long before there were words. Our country's wine is world-famous. Famous wines are mostly made of sorghum, wheat and peas, among which malt or bran koji is used as saccharifying agent of starch, and maltose after fermentation becomes alcohol under the action of yeast. But the alcohol content of this wine is very low. After distillation, you get high-content liquor. Alcohol is very different from the white wine we drink. Pure alcohol aqueous solution is almost tasteless, while ordinary liquor has a unique fragrance, taste and color. This is because liquor contains not only alcohol, but also sugars, glycerol, amino acids, organic esters and vitamins. Fruit contains a lot of sugar, so it can also be used to make wine. Red and purple grapes, golden and pleasing oranges, red apples in the green and good lychees in Lingnan can all be used to make wine. Whether it is fruit wine or white wine, ethyl acetate is the hero who can emit aromatic smell. However, the content of ethyl acetate in new wine is very small. Aldehydes in wine are not only odorless, but also irritate the throat. Therefore, the newly brewed wine tastes raw, bitter and astringent, and it takes several months to several years of natural aging to eliminate the odor and give off a strong bouquet. The working people in our country have gradually mastered the experience of aging wine in the long-term brewing process. They put the newly brewed wine in a jar and sealed it, and stored it in a place with suitable temperature and humidity for a long time, so that it slowly changed chemically, and the aldehyde in the wine was continuously oxidized into carboxylic acid; Carboxylic acid reacts with alcohol to produce ethyl acetate with aromatic smell, which makes the wine mellow. This change process is the aging of wine. However, this chemical change is very slow and takes a long time, and the aging of some famous wines often takes decades. Maybe you think the older the wine, the better, right? This is not entirely correct. The aging of wine must meet certain conditions to increase the amount of ethyl acetate. If the jar is not sealed or the sealing condition is not good, and the temperature and humidity conditions are improper, not only will the alcohol run away after a long time, but it will also turn sour and sour, so it will turn sour into vinegar. This is because there are acetic acid bacteria in the air. When wine comes into contact with air, acetic acid bacteria will take the opportunity to enter the wine. Under the action of acetic acid bacteria, alcohol will undergo chemical changes and become acetic acid. Especially beer and fruit wine are more prone to intellectual rancidity and vinegar taste. Maotai, xifeng liquor and Fenjiu are different. Because the content of alcohol in soju is about 50%, alcohol with this concentration has bactericidal effect, and acetic acid bacteria cannot survive and reproduce in soju, so alcohol will not become acetic acid. So we can say that the older the wine, the better. The development of modern science and technology has greatly shortened the aging time of wine. If the new wine is irradiated and tasted after 15 days, the aroma, glycol and aftertaste of the wine will be improved and the miscellaneous taste will be reduced. Chemical analysis shows that the content of ethyl acetate is greatly improved, and the rich wine aroma can be comparable to that of natural aging. Radiation method can effectively shorten the storage period of wine and is a scientific method for aging new wine. Recently, scientists have made a new type of wine aging equipment by using electronic comprehensive technology, which has advanced level in the world and is very suitable for aging high-quality wine and fruit wine. All kinds of new wines can be aged for six months to one year as long as they stay in it for eight to ten minutes. Thus saving a lot of warehouses, containers and funds, and contributing to the development of liquor industry ||||| My hometown Yun Yun replied: Because the main component of liquor is ethanol, it is well preserved underground. A few years later, ethanol reacted with acetic acid with less content in liquor, and the ethyl acetate produced was fruity. Although the above reaction is reversible and the reaction speed is slow, the longer the time, the more ethyl acetate is produced, so the older the wine, the more fragrant it is. But the older the better, it refers to the intact state in the wine cellar, such as wine in oak barrels. Once filled, it will come into contact with air and has a shelf life. |||||| Walking in the rain Answer: Alcohol and alcohol are mainly composed of ethanol. The ethanol content of alcohol is very high, for example, the ethanol content of medical alcohol is 97% (not sure, it is very high anyway). Alcohol is generally considered as a generic name for ethanol. The alcohol content of wine is 5%-58% (generally, I have drunk the so-called 70-degree homemade wine in China). Alcohol, that is, ethanol, is generally considered as the degree of alcohol. But the difference is that alcohol is produced by the fermentation of grain or fruit (microbial action). Generally speaking, alcohol (such as medical alcohol) is very cheap, so it should not be finished food, but chemical finished products, and the raw materials are unknown. Although the main ingredients of wine are known, it is still a mystery. Take China Liquor as an example: China Liquor can be divided into Maotai-flavor, Luzhou-flavor and Fen-flavor according to its production technology and flavor (generally referring to the feeling that liquor brings to the tongue, nose and eyes). Maotai-flavor type represents the aroma-forming substances of Kweichow Moutai, and the water used to brew Moutai contains mysterious trace elements (or microorganisms). In a word, it is said that the wine brewed after the relocation of Maotai Distillery tastes different and can only be brewed with Maotai water. Luzhou-flavor represents the basic content of LU ZHOU LAO JIAO CO.,LTD Co., Ltd., which seems very clear, but the mystery lies in that the pits used for brewing can only be called old pits if they have been used for more than 50 years. The oldest known cellar still in use in the world is in Luzhou, Sichuan, which was used in 1573. The microbes in the old cellar are unknown. Why do these wonderful creatures help us get such good wine? Don't know yet. Fen-flavor liquor is represented by Fenjiu in Xinghua Village, Shanxi Province. Sorry, I don't know this kind of wine. Please give me expert advice. The older the wine, the better it smells. Refers to the time that wine is kept in the cellar. It is a sealed microbial world with biochemical movements that we can't understand, so it won't volatilize because of sealing. The same is true of foreign wines, such as wine. Although there is no wine cellar, the wine is sealed in specially treated wooden barrels and will not volatilize. The year of wine refers to the year when it is sealed and preserved. In fact, most wines will be stored for more than two or three years before leaving the factory ||| Echo replied: My own feeling is that the old wine has no pungent taste, and the mellow taste is more prominent. I once forgot to drink at home for a few years. |||||| rely on a: The new wine just brewed is spicy and can only be regarded as a semi-finished product, so it is generally necessary to store the new wine for a period of time to reduce the spicy taste of the new wine, which is in the process of brewing. During aging, organic acids in wine can be mutually lipidated with fusel to form various lipid compounds, each lipid has a fragrance, so the fragrance of aged wine is mixed and very rich! The main components of wine are alcohol and water. From the point of view of nutrition, wine is a pure heat energy food. Different types of wine may detect amino acids, protein, peptides, sugars, organic acids, vitamins, minerals and other nutrients, but they are all very trace, and trace nutrients can not offset and cover up the physiological toxicity of ethanol. Moreover, excessive drinking will cause excess calories, reduce the intake of other foods and destroy the nutritional balance! |||||| Xiaoyou replied: Because the main component of liquor is ethanol, if liquor is buried underground and preserved, after several years, ethanol will react with acetic acid with less components in liquor, and the generated ethyl acetate will be fruity. Although the above reaction is reversible and the reaction speed is slow, the longer the time, the more ethyl acetate is produced, so the older the wine, the more fragrant it is. But the older the better, it refers to the intact state in the wine cellar, such as wine in oak barrels. Once filled, it will come into contact with air and has a shelf life.