Why does the aged wine taste more fragrant than the newly brewed wine? To answer this question, it is necessary to make the wine with a solution. Human beings knew how to make wine thousands of years ago. Fruits and fruit juices are exposed to the atmosphere, and microorganisms convert sugars in fruit juices into alcohol and other substances. By chance, primitive people drank the fermented juice, which was fragrant and delicious. Then they began to ferment the juice consciously. This is the early wine making. According to research, long before there were words, people would brew fruit wine.
China's bottled wine is well-known in the world. Most famous wines use sorghum, wheat and pea as raw materials. The starch in them uses malt or bran koji as saccharifying agent. After fermentation, maltose turns into alcohol under the action of yeast. However, the alcohol content in this wine is very low, and distilled liquor can get higher content of Baijiu.
Alcohol is quite different from the Baijiu we drink. Pure alcohol solution is almost unscented, while the ordinary Baijiu has its unique flavor, flavor and color. This is because Baijiu contains alcohol, sugar, glycerin, amino acids, organic esters and vitamins.
Fruit contains a lot of sugar, so it can also be used to make wine. Wine can be brewed from red and purple grapes, golden and yellow oranges, green and red apples, Lingnan fruit and litchi.
Whether fruit wine or Baijiu, the hero who can emit odour is ethyl acetate. But the content of ethyl acetate in the new wine is very little. The aldehydes and acids in wine not only have no fragrance, but also stimulate the throat. Therefore, the freshly brewed wine tastes raw, bitter and astringent. It takes months to years of natural cellar aging to eliminate the mixed flavor and give off a strong aroma. The working people of our country have gradually mastered the experience of aging wine in the long-term brewing process. They sealed the newly made wine in the jar and stored it in a place with suitable temperature and humidity for a long time to make it undergo chemical changes slowly. The aldehydes in the wine will be continuously oxidized to carboxylic acid, and the carboxylic acid reacts with alcohol to produce ethyl acetate with aromatic smell, so as to make the wine mellow. This change process is the aging of the wine. But this kind of chemical change is very slow and takes a long time. The aging of some famous wines often takes decades.
Maybe you think the older the wine, the better? That's not all right. It is necessary to have certain conditions for wine aging to increase ethyl acetate. If the wine jar is not sealed or the sealing conditions are not good, the temperature and humidity conditions are not appropriate, and the alcohol will run away after a long time, and it will become sour and sour, then it will become vinegar. This is because there are acetic acid bacteria in the air. When the wine comes into contact with the air, the acetic acid bacteria will take the opportunity to enter the wine. Under the action of the acetic acid bacteria, the alcohol will change into acetic acid. Beer and fruit wine are more likely to rancidity into vinegar.