According to the definition of wine, wine is fermented from grapes, and its quality depends on raw materials first, and then on technology. The production process of wine is the process of concentrating the excellent potential of grape raw materials and perfectly embodying it in wine, so as a wine, it should have the aroma of grape varieties, the aroma produced by fermentation and the aroma produced by aging. This taste should be pleasant, complex and layered. The so-called aroma of grape varieties, which is usually called fruit aroma, should come from nature-grapes, not artificially added.
In wine, wine can be divided into several types according to different varieties of raw materials and different technological requirements. In terms of color, wine can be divided into red wine, white wine and pink wine, which mainly depends on the amount of pigment on the grape skin during fermentation. In addition, according to the different sugar content of the final product, wine can also be divided into dry wine, semi-dry wine, semi-sweet wine and sweet wine.
There are many kinds of wine on the market now. There are many really good wines here, but there are also many inferior fake wines. The nature of their products is far from that of wine: some add a lot of water and alcohol; Some don't use grapes at all or use a small amount of grapes; Some have added chemical additives such as artificial pigments; Some rely on blending without any fermentation; Some alcohol content is around 4%, or even lower. The appearance of these products has seriously disrupted the market order.
The quality of wine can be judged from three main aspects, namely, physical and chemical indicators, hygiene indicators and sensory indicators. Among them, physical and chemical indicators are the most basic characteristics of wine, that is, the minimum content of components that should be achieved, such as alcohol content, sugar content, acidity, sulfur dioxide and so on. Hygienic index is to measure the degree of wine pollution by microorganisms or heavy metals; Sensory index is an important method to judge the quality of wine and a comprehensive evaluation of wine quality.
Faced with a wide variety of alcoholic products, consumers need to carefully and scientifically purchase and consume.
First of all, judge the quality from the implementation standard. According to the provisions of China's food labeling standards, the label of wine should be marked with the standards for product implementation. At present, there are three standards implemented in the wine industry: the first is the national standard GB/T 15037-94 "Wine", which requires that the product is made of grapes or grape juice by complete or partial fermentation, and the alcohol content is greater than or equal to 7% (v/v), and other requirements are stipulated. The wine produced according to this standard is the real wine. The second is the industry standard QB/T 1980-94 "Half Juice Wine". It defines the products as non-native wines blended with 50% or more wine, which are mixed with different amounts of water, alcohol and additives. The third is the enterprise standard starting with Q. At present, the quality of products implementing such standards varies greatly. Some enterprises set standards higher than the national standards, and some enterprises, especially some small enterprises, set standards far below the requirements of national standards and industry standards, which are simply tailor-made for inferior wines.
Therefore, the quality level of wine can be roughly judged only from the standards implemented by enterprises. Generally speaking, the products that implement the national standard should be wines with good quality; The quality level of standard products is generally lower than that of national standard products; Products that implement enterprise standards are generally poor or even inferior in quality, except for a few large enterprises that have formulated enterprise standards higher than those recommended by the industry or the state. Especially in the standard provisions, some enterprises set the index of "dry extract" far below the national standard or line standard, and some even avoided this index and did not stipulate it at all. This wine must be artificially blended, not fake wine. In addition, the products of some non-standard production enterprises can not be included in the procurement.
Secondly, judge the quality from the level of alcohol. Alcohol content is a must on wine labels. According to the wine standard, the alcohol content of wine should not be less than 7% (v/v), the alcohol content of wine processed by normal technology should be around 1 1% (v/v), and some special products can be between 7% and 24% (v/v). When the alcohol content in wine is less than 7% (v/v), one reason may be the poor quality of grape raw materials; Another reason is that grapes are not fermented at all, both of which are the reasons for the poor quality of wine. In addition, the alcohol content is too low, which affects the shelf life of wine and the quality is difficult to guarantee. Third, judge the quality from the sensory characteristics. Appearance: the appearance of good wine should be 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; Inferior wine, or dull, or the color does not match the name of the wine, no natural feeling, or bright color, but it has obvious artificial color feeling. Aroma: Wine is a fermented product, and its aroma should be fruity, fermented and aged, which should be balanced, coordinated and integrated, elegant and pleasant; Inferior wine does not have these characteristics, or it has a prominent and violent fruit flavor (with essence), or it has a prominent alcohol flavor, or it has other peculiar smells, which makes people hate it. Taste: the taste of any good wine should be comfortable and pleasant, with delicate and soft aroma, mellow and complete, distinct layers and long aftertaste; Inferior wine, or with peculiar smell, or outstanding aroma, or thin body without layering, or no aftertaste.
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Classification of wine
There are many kinds of wine. Generally divided into two categories: sparkling wine and sparkling wine. Still wine can be divided into white wine, red wine and rose wine. Sparkling wine is represented by champagne. In addition, sherry with brandy; With the addition of roots and bark, absinthe made by traditional medicinal liquor brewing method is the same wine. But generally speaking, we can divide wine into the following five categories:
(1) static wine-red wine, white wine and rose wine
(2) sparkling wine-champagne
(3) Add spirits-Porter, Shirley and natural liqueur.
(4) Flavoring wine-absinthe
(5) Pinot Noir
Next, it mainly introduces three kinds of static wine, sparkling wine and spirits.
Still wine: Still wine is also called still wine because it excludes carbon dioxide produced after fermentation. This wine is the mainstream product of wine, and its alcohol content is about 8%- 13%. According to grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine.
Liquor-only the juice of grapes is fermented, and the culture period is generally less than one year. The taste is refreshing, the tannin content is low, the fruit is rich and the acidity is obvious.
Red wine-the skins, pulp and seeds of grapes have been fermented with juice for more than one year. Compared with liquor, it is rich in taste, contains tannin and has astringent taste. Because of its high degree of fermentation, it is usually not sweet, but liquor is more stable than liquor, and its shelf life can reach several decades.
Rose red wine-the so-called "rose red" is to describe its color. It is made by adding red wine to white wine, which can shorten the soaking time of red wine and has a taste between white wine and red wine.
Sparkling wine: it is named because it will produce carbon dioxide after two fermentations after bottling, and its alcohol content is about 9%- 14%. This wine is most famous for its "Champagne" produced in the Champagne region of France.
Hard liquor: Other high-concentration liquor is added during or after fermentation, resulting in a higher alcohol content than the first two, about 15%-22%. The culture period of this wine is long, and the mixed wine of different years and different producing areas has stable wine quality and long storage period. Spanish sherry is the best of its kind.
According to the color of wine, wine is divided into three categories: red wine, white wine and pink wine. Red wine, commonly known as red wine, is fermented by soaking grape skins and grape juice together, so the obtained wine contains high tannins and pigments. White wine is mostly brewed from white grapes, and red grapes can also be used, but juice should be squeezed before fermentation to separate the peel from the juice to avoid red grape juice. Pink wine, also known as rose wine, is made from red grapes. After juicing, the peel and juice are fermented together for a period of time, and the peel is removed at an appropriate time, and then fermentation is continued. Because the fruit juice and peel are pink in a short time, the wine is very romantic and deeply loved by women, but it is rare in the market.
According to the sugar content of wine, red wine can be divided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. According to the pressure of carbon dioxide in wine, it can be divided into still wine, sparkling wine and grape sparkling wine. After reprocessing, flavoring wine and brandy can also be produced.
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Composition of wine
Wine is not just a solution of water and alcohol, it has rich connotations:
80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines.
B 9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste.
C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine.
D. phenolic compounds. 1 to 5 grams per liter, mainly natural red pigments and tannins, which determine the color and structure of red wine.
E. 0.2 to 5 grams of sugar per liter. Different kinds of wine have different sugar contents.
F. Aromatic substances (hundreds of milligrams per liter) are highly volatile and varied.
G. amino acids, protein and vitamins (c, B 1, B2, B 12, PP). They will affect the nutritional value of wine.
Therefore, moderate drinking is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol.
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wine making
1. Screening-Grapes after harvest sometimes have grape leaves or immature grapes, so rigorous wineries will screen them before brewing and classify them according to the maturity of grapes if necessary.
2. Peeling-Contact grape juice with grape skin to dissolve tannin, red pigment and aromatic substances in grape skin. However, attention should be paid to avoid the release of oil from grape stems and seeds, which will affect the quality of wine.
3. Juicing-In the process of juicing, the pressure should be even, not too large, so as to avoid the bitter taste of grape stems and seeds destroying the taste of wine. Traditionally, the squeezing effect of air bag press is very good.
4. Clarification-precipitation method or centrifugation method is used to remove foreign substances in sediment and grape chips, and this process must be carried out at low temperature.
5. Fermentation-The temperature control of alcohol fermentation in temperature-controlled oak barrels or stainless steel wine cans is very important, and it must be kept at 10 ~ 32 degrees, so that sugar and yeast in grapes can be converted into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or sulfur dioxide is added, the fermentation will stop. The alcohol concentration and sweetness of wine can be controlled by these two methods.
6. Aging-In order to improve the stability of wine, make it mature and have a harmonious taste, high-quality red wine is aged in oak barrels to supplement the fragrance of wine, and at the same time, appropriate oxygen is provided to make the wine more round and harmonious, and precipitated substances are removed by changing barrels.
7. Bottle-After wine has been stored in oak barrels for a long time, it can be sold in the market in glass bottles with labels.
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Classification of wine
French wine grading system can be said to be the most perfect wine grading system in the world at present, and its related legal norms and control are also quite comprehensive.
French wines are divided into the following four grades, starting from the highest grade:
1.A.O.C (legally produced wine, the smaller the place of origin, the higher the degree of detail)
2.v.d.q.s (excellent regional wine, which is a grade between the wine in the legal producing area and the regional wine).
3.Vindepays (local wine, the grade is lower than V.D.Q.S)
4. Wine (daily table wine)
Many countries, such as Germany, have also established wine grading system and related laws and regulations.
German wines are divided into the following four categories according to their quality:
1.qmp (qualitatsweinmitpradikat) quality wine.
2. QBA (Qualitatsweinb.a.) special zone wine
3. Landwein wine
4.Tafelwein catering wine
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Taste wine
Tasting wine is not guessing wine, nor comparing wine. Tasting is to use sensory and non-sensory skills to analyze the original conditions of wine and judge the possible changes of wine. Objective and independent thinking ability is an important key to accurate wine tasting.
Time: Wine tasting includes blind tasting and comparison.
Wine tasting (comparative test), the best time for wine tasting and tasting is around 10: 00 in the morning. At this time, not only is there enough light, but people's spirit and taste can also be more concentrated.
Cup: The cup for tasting wine is also exquisite. The ideal glass should be a tulip cup with a thin body, colorless and transparent, and a shrinking mouth. Moreover, there should be four or five centimeters long cup feet to avoid the indirect influence of hand temperature on wine temperature when holding the cup body, and it is also convenient to observe the color of wine.
Order: If you taste a variety of wines at the same time, you should change from light to heavy, and don't spoil the taste of the latter wine because of the richness of the former wine. So the general rule is that dry white wine will come before red wine, sweet wine will come after dry wine, and the new year will come before the old year. However, you should also avoid drinking too much wine at one time. It is difficult for the average person to concentrate when it exceeds 15.
Temperature: When tasting wine, temperature is a very important link. If you drink at the most suitable temperature, not only the aroma can be completely emitted, but also the balance of taste can reach the most perfect state. Usually, the drinking temperature of red wine is higher than that of white wine, because its taste is stronger than that of white wine, so it needs higher temperature to extract its aroma. Therefore, even pure red wine or white wine will have different drinking temperatures due to factors such as wine age and sweetness.
red wine
Young tannic heavy red wine 14- 17℃
Mature red wine 15- 18℃
Young reddish wine 12- 14℃
New wine 10- 12℃
Rose red wine 7- 10℃
Chinese hard liquor
Light liquid 7- 10℃
Luzhou-flavor liquor 12- 16℃
Semi-drying at 7-8℃
Sweet white wine 4-6℃
Sparkling wine and champagne 7-8℃
The steps of wine tasting:
1. Sight (vision): Shake the glass and observe its slowly flowing feet (legs or tears); Tilt the glass at 45 degrees and observe the color and liquid edge of the wine (ideal in natural light). This step can judge the maturity of wine. Generally speaking, liquor is colorless when it is young, but with the increase of aging time, the color will gradually reflect from light yellow to slightly green; To mature straw color, golden yellow, and finally become gold and copper color. If it turns into gold and copper, it means it is too old to drink. Red wine, on the other hand, will fade with time. When I was young, it was dark red with purple, then it gradually turned into positive red or cherry red, then red with orange or brick red, and finally reddish brown.
2. Smell: After shaking the wine, put your nose deep into the cup and take a deep breath for at least 2 seconds. Repeat this action, distinguish various smells, and analyze the aroma of wine from three aspects as much as possible:
Strength: weak, medium, obvious, strong and extremely strong.
Quality: simple, complex or pleasant, unpleasant.
Characteristics: fruity, coquettish, botanical, mineral and spice.
In the life cycle of wine, the aroma presented in different periods is also different. The original aroma is the taste of wine itself; The second phase comes from the aroma produced in the brewing process, such as wood flavor, smoke flavor and so on. The third stage is the fragrance produced after ripening. On the whole, its aroma is related to grape varieties, brewing methods, wine age and even soil.
3. Tasting: Take a sip, and let the wine fully mix with the air in the mouth and contact all parts of the mouth by half gargling; At this time, tannin, sweetness, acidity, roundness and maturity can be summarized and analyzed. You can also swallow the wine to feel the final feeling and aftertaste of the wine.
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Preservation of wine
1. temperature: the temperature of wine storage environment should be kept at a constant temperature of about 1 1 degree. Otherwise, if the temperature changes too much, it will not only destroy the wine body, but also affect the cork under the action of cold contraction and thermal expansion, resulting in wine seepage. Therefore, if the storage environment of wine can be kept at a constant temperature of 5 to 20 degrees, this is an acceptable range.
2. Humidity: If the wine storage environment is too humid, it is easy to cause cork and wine labels to rot. If it is too dry, it is easy to make the cork lose its elasticity and the bottle mouth cannot be sealed tightly, so the humidity of about 70 is the best wine storage environment.
3. Brightness: It is best not to have any light in the environment where the wine is stored, otherwise it will easily deteriorate the wine, especially the fluorescent lamp will easily reduce the wine and give off a strong and unpleasant taste.
4. Ventilation: Wine, like a sponge, sucks the surrounding flavor into the bottle. Therefore, in the storage environment of wine, it is best to keep ventilation, and don't put things with strong taste in the same environment, so as not to destroy the taste of wine.
5. Vibration: Generally, wine lovers believe that excessive vibration will affect the quality of wine. Therefore, the storage environment of wine should not be a place that often vibrates, and it is necessary to avoid moving wine around as much as possible, especially old wine.
6. Placement: It is best to lay the wine flat, so that the cork can touch the wine and keep its humidity. Otherwise, if the wine is left for too long, the cork will become dry and fragile, and the bottle mouth cannot be completely closed, leading to the oxidation of the wine.
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Wine and health care
In the minds of ordinary people, enjoying life always seems to run counter to health. Wine has proved to us that enjoyment and health can be enjoyed at the same time, as long as it is not excessive. 1992, an epidemic occurred in the United States and Canada. Pathologist C ELLISON pointed out: In France, people often eat high-fat foods, and the average cholesterol content of French people is not lower than that of other countries. However, the death rate of heart disease in France is the lowest among industrialized countries, and its incidence rate is only 60% of that in the United States. The secret of longevity is that people often drink. It is rich in various minerals, such as phosphorus, calcium, iron, magnesium, copper and so on. And antioxidant polyphenols. It has advantages in preventing arteriosclerosis, heart disease and stroke, and improving deficiency-cold and sleep. Tannin with a slightly astringent taste can relieve stress, calm the spirit, eliminate fatigue, regulate physique, improve skin quality, moisturize skin with vitamin C, improve vision and lower cholesterol with boron. ...
First, the health function of wine
1, increase appetite
The bright colors and clear and transparent posture of wine are pleasing to the eye; Pour it into the cup, and the aroma of fruit and wine is fragrant; When tasting, the tannins in the wine are slightly astringent, which promotes appetite. All these make the human body in a comfortable and pleasant state, which is beneficial to physical and mental health.
2. Nourishing effect
Wine contains sugar, amino acids, vitamins and minerals. These are all essential nutrients for human body. Without pre-digestion, it can be directly absorbed by human body. Especially for the infirm, drinking a proper amount of wine often is beneficial to the recovery of the body. Phenols and oligomeric elements in wine have the function of oxidants, which can prevent the damage of reactive oxygen species (Ros) produced in the process of human metabolism to human body (such as DNA and RNA in cells), and are one of the factors leading to some degenerative diseases, such as cataracts, cardiovascular diseases, arteriosclerosis and aging. Therefore, drinking wine in moderation often has the effect of preventing aging and prolonging life.
3. Help digestion
Wine contains a variety of organic acids, slightly sour, similar to human acidity (PH2-2.5). This is a suitable condition for protein to digest, so wine is the best table drink with protein. Wine can stimulate gastric acid to secrete gastric juice, and every 60- 100g of wine can increase gastric juice secretion 120ml. Tannin in wine can increase the contraction of smooth muscle fibers in intestinal muscle system and regulate the function of colon. Has certain curative effect on colitis. Sweet white wine contains sorbitol, which helps digestion and prevents constipation.
4. Weight loss effect
Wine can lose weight. Every liter of dry wine contains 525 calories, which is only 65,438+0/65,438+05 of the average daily calorie required by human body. After drinking wine, it can be directly absorbed and digested by the human body, and it will be completely consumed within 4 hours without gaining weight. Therefore, people who often drink dry wine can not only supplement the water and various nutrients needed by the human body, but also help to lose weight.
5, diuretic effect
Some liquors contain high contents of potassium tartrate, potassium sulfate and potassium oxide, which has diuretic effect, can prevent edema and maintain acid-base balance in the body.
6, sterilization effect
The bactericidal effect of wine has long been recognized. For example, colds are common and frequently-occurring diseases, and antibacterial substances in wine can inhibit influenza viruses. The traditional method is to drink a glass of hot wine or a glass of red wine after heating, add an egg and stir, that is, stop heating and drink after cooling slightly. Studies show that the bactericidal effect of wine is because it contains antibacterial and bactericidal substances.
Second, the auxiliary therapeutic effect of wine on some diseases
1, alcohol and the prevention and treatment of cardiovascular diseases
Procyanidins in wine can stably form collagen fibers of various membranes, inhibit histidine decarboxylase, avoid producing too much histidine, reduce the permeability of blood vessel wall and prevent arteriosclerosis. In addition, the risk of death from proanthocyanidin infarction. According to the statistics of the American Medical Research Association, French and Italians who like to drink low-alcohol wine have the lowest death rate from heart disease, while Americans and Finns who drink more and drink less have a high death rate from heart disease.
2. The preventive and therapeutic effects of wine on cerebral thrombosis
Wine contains resveratrol, which is a plant antitoxin and can inhibit platelet aggregation. Veratrum in wine exists in grape skin and is a taxonomic glycoside. It contains about 1 μ g/L in red wine, but only 0.2 μ g in white wine. Experiments show that even if red wine is diluted 1000 times, it can still effectively inhibit platelet aggregation, with an inhibition rate of 42%, which can reduce the occurrence of cerebral thrombosis.
3. Wine can prevent and treat kidney calculi.
German scientists found in their research that moderate drinking of wine can prevent kidney calculi. Recently, medical scientists from the Medical Research Institute of Munich University pointed out that the traditional view that drinking more drinks can prevent kidney calculi is unscientific and incomplete, and the most important thing is to look at what kind of drinks to drink. Through clinical observation of 45,000 healthy people and patients, the researchers confirmed that people who drink regularly and moderately are unlikely to suffer from kidney calculi's disease. Researchers found that people who drink different drinks in moderation have different risks of kidney calculi. People who drink a quarter liter of coffee every day have a 65,438+00% lower risk of kidney calculi than people who don't have this habit. Drinking black tea often is low14%; People who drink regularly have the least chance of developing kidney calculi, and their risk is 36% lower than those who are not used to drinking.
4. Alcohol can prevent breast cancer.
The latest experimental results show that wine has a strong inhibitory effect on cancer by feeding mice that induce cancer. Researchers at Illinois Pharmaceutical University chose mulberry, peanut and grape skin as the most effective anticancer agents. American scientists have recently discovered that wine contains a chemical that can prevent breast cancer. Williams told a news conference in Washington that they found a substance in red wine and white wine that can prevent breast cancer. This substance has this effect because it can resist estrogen, which is associated with breast cancer.
5. Alcohol can inhibit fat absorption.
Japanese scientists found that red wine can inhibit fat absorption, and some mice did experiments. After drinking wine for a period of time, mice found that the absorption rate of fat in their intestines slowed down, and the same conclusion was reached in human clinical trials.
6, red wine to prevent retinal degeneration.
Harvard University found that red wine can prevent macular degeneration. Macular degeneration is caused by the free of harmful oxygen molecules, which damages the macula in the body. Wine, especially red wine, contains resveratrol, which can eliminate oxygen free radicals and protect eyesight from it. Experiments have confirmed that people who often drink a small amount of red wine are 20% less likely to suffer from macular degeneration than those who don't drink.
7. Alcohol helps to improve memory.
The experimental results published by scientists show that moderate drinking helps to improve brain memory and learning ability. After a lot of experiments, two doctors from Milan University found that drinking wine in moderation can promote the brain to produce a certain amount of chemicals, which can promote the production of an enzyme related to nerve cell memory. According to the measurement, compared with people who don't drink alcohol, the production of this enzyme after drinking alcohol enhances the memory and learning ability of the brain. Another doctor found that obese patients who drink alcohol properly during weight loss will maintain vigorous energy and will not be depressed because of dieting, which will lead to memory loss.
8. Alcohol can prevent colds.
So far, there is no good strategy for influenza in the world, because the influenza virus is resistant to most drugs. But the study found that people who drink wine often seldom catch a cold. This phenomenon attracted attention, and they added red liquor and grape juice to the virus culture solution for experiments. The results showed that common cold viruses such as herpes simplex virus and coxsackie virus would lose their vitality in wine and juice, and the juice extracted from grape skin was the best. Scientists believe that this is because grapes contain "phenol" compounds, which can form a thin film on the surface of the virus, making it difficult for it to enter human cells, thus achieving the effect of preventing and treating colds. Because "phenol" mainly exists in grape skins, drinking hot red wine when you have a cold can alleviate and prevent colds.
The above facts show that it is no exaggeration to call wine "the oldest drink and the most important medicine that has never been used in the whole world history".