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为什么说陈酿的酒更好喝?

发布时间:2021-02-26 浏览次数:网址:https://www.qdljjy.com

为什么陈放的酒比新酿造的酒味道芳香呢?回答这个问题还需了解酒的酿造。人类早在几千年前就懂得制酒了。果类和果汁暴露在大气中,微生物使果汁中的糖转化成酒精和其他物质。原始人偶然喝了这种经过发酵的果汁,味道芳香可口,便开始有意识的使果汁发酵,这就是早的制酒了。据考证,远在有文字之前,人们就会酿造果酒了。
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.
我国的桶装酒是世界驰名的。名酒多以高粱、小麦、豌豆为原料,其中的淀粉用麦芽或麸曲作糖化剂,再经发酵,麦芽糖在酵母菌的作用下变成了酒精。不过这种酒里酒精含量很低,经过蒸馏,便得到了含量较高的白酒了。
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.
酒精与我们喝的白酒可大不相同。纯净的酒精水溶液几乎是没有香味的,而一般的白酒具有独特的香、味、色。这是因为白酒里除了含有酒精之外,还含有糖类、甘油、氨基酸、有机酯和多种维生素等。
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.
散白酒招商加盟
水果中含有大量的糖,所以用水果也能酿酒。红得发紫的葡萄,金黄悦目的桔子,青中泛红的苹果,岭南佳果荔枝都可以酿出美酒。
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.
不论是果酒还是白酒,能散发芳香气味的功臣是乙酸乙酯。但新酒中乙酸乙酯的含量是微乎其微的。而酒中的醛、酸不仅没有香味,还有刺激喉咙的作用。所以新酿造的酒喝起来生、苦、涩不那么适口,需要几个月至几年的自然窖藏陈酿过程才能消除杂味,散发浓郁的酒香。我国劳动人民在长期的酿酒过程中逐步掌握了使酒陈化的经验。他们把新制的酒放在坛里密封好,长期存放在温湿度适宜的地方,使之慢慢地发生化学变化,酒里的醛便不断的氧化为羧酸;而羧酸再和酒精发生酯化反应,生成具有芳香气味的乙酸乙酯,从而使酒质醇香,这个变化过程就是酒的陈化。但这种化学变化的速度很慢,需要的时间很长,有的名酒的陈化往往需要几十年的时间。
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.
或许你会认为,酒越陈越好吧?这话并不全对。使酒陈化必须具备一定的条件,才能使乙酸乙酯增多。如果酒坛不经密封或密封条件不好,温度湿度条件不当,时间长了不仅酒精会跑掉,而且还会变酸变馊,则酸败成醋了。这是因为空气中存在着醋酸菌,酒与空气接触时,醋酸菌便乘机而进入酒中,在醋酸菌的作用下,酒精则发生了化学变化而变成醋酸。尤其是啤酒、果酒更容易酸败成醋。
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.