Learn about mysterious biotechnology in wine tasting

Winemaking is the oldest and most influential biotechnology in the world. People have found thousands of reasons for drinking: more nutritious, social lubricants than water: from China Wine Information Network, mysterious liquids that relax the mind, indispensable drinks in celebrations, holy waters that inspire creativity and inspiration, etc. . Wine is something that cannot be lacking in human life.

The use of yeast may be the earliest biotechnology of mankind. This technology of using bio-fermentation has progressed rapidly over the years and has been thoroughly remodeling the winemaking process. The following are the principles and effects of several biotechnologies in wine:

Physical maturity

Traditionally, people use a "mature table" to measure the sugar content of the grapes to know if the grapes are ripe, and enough sugar to ensure enough alcohol in the wine. However, in recent years, people have begun to doubt this practice: When the sugar content of the grapes reaches a certain level, does the grape really mature? Are their tastes ripe? Are their tannins mature?

Therefore, fruit farmers should use physical maturity criteria to judge the timing of picking. If the color of the skin changes from green to yellow, it is a sign of the physical maturity of the grape. If the grapes are not fully ripened, they will be picked and will cause the wine to be green and rough because of the effects of immature tannins in the skin, seeds and vines.

Low temperature fermentation technology

Once upon a time, the fermentation process of wine was carried out in cement tanks or jars, which caused the growth of bacteria, and too high temperatures would make the fermentation process too fast, bacteria would kill the yeast, and the fermentation process would At the end of the morning, the result is that the sugar left in the wine is too high. Later, people added sulfide to the wine to prevent bacterial infection, but this time influenced the taste of the wine. Source: winechina.com. Until 1980, the introduction of stainless steel barrels coupled with a temperature control system allowed people to finally control the fermentation process. The problem of oxidation and bacterial contamination has been solved, and since then, the wine has become more refreshing, fresh and full of aroma.

Tannin

In chemical form, tannin is actually a combination of polyphenols and proteins, and polyphenols are a group of chemical molecules composed of many atoms and molecules. In wine, the taste of tannins has a profound effect on the taste of the wine. In red wine, tannins come from grape skins and grape seeds, and they dry up in the mouth. The winemaker will be careful to handle the tannins during the grape pressing stage to ensure proper tannin content. Tannins also play an important role in the process of wine ripening. Tannins also have factors that are beneficial to people's health and prevent symptoms such as arteriosclerosis.

Oak barrel aged

Ripening wine in oak barrels has been around for thousands of years, and in oak barrels, wines become softer and have a richer taste. In oak barrels, wine has a small evaporation and oxidation. A small amount of oxidation will make the tannins in the wine more supple. The oak also blends with the wine, bringing the flavors of violets and tobacco into the wine. Senior Spanish Rioja red wines are often aged for more than 10 years to change the aroma of soil and violets.