Spring wine refers to wine brewed in spring.

Spring winemaking not only has the best quality and taste of the year, but is also precious because of its rare production.

There is a poem that goes: "The rice is harvested in October, and this is the spring wine to celebrate the longevity of the eyebrows." There is only one season of spring wine in a year, so it is rare and rare, so there is a saying that "spring wine is as valuable as gold". Zhao Gu, a poet of the Tang Dynasty, wrote in his poem: "Spring brewing is in full swing, and pear blossoms should not worry about it." Zhou Mi of the Song Dynasty once lamented: "The four bodies are illuminated by the fragrance, as if drunk by spring brewing." There are also historical records about spring brewing. a lot of.

The reason why spring wine tastes good

In principle, wine making is always a series of processes of microbial fermentation. To brew fine wine is to create the optimal activity process of microorganisms. Therefore, mastering the most reasonable fermentation process and high-quality raw materials, such as high-quality grain, refined distiller's yeast, and pure water sources, are prerequisites for ensuring wine output and wine quality.

The next important point is temperature. The temperature affects the growth and development of microorganisms and enzymatic reactions. In summer, when the temperature is too high, microorganisms multiply too quickly, and winemaking tends to become sour at this time. In autumn and winter, the temperature is relatively low and the fermentation is incomplete, so heating treatment is necessary. Therefore, people generally choose to make wine in spring, which can take advantage of these environmental advantages and make the wine taste very mellow.