What is the principle of the older the wine, the more fragrant it is?

The physical changes in the storage process of liquor are mainly the association of hydrogen bonds between water molecules and alcohol molecules, and the chemical changes are relatively slow, mainly oxidation, reduction, esterification, hydrolysis, condensation, etc., so that the alcohol, acid, ester, aldehyde and other components in the liquor reach a new balance. However, in actual production practice, the same liquor degree sauce-flavored liquor is softer and smoother; The same aromatic liquor, the high acidity is softer than the low acidity; High-grade wines are softer than regular wines. 1. Characteristics of ethanol and water, ethanol is amphoterior, hydrophilic and hydrophobic.

It not only contains monomeric molecules, but also tetramer, pentamer, and hexameric molecular clusters. Water molecules have a V-shaped curved structure, are highly polar, and have the ability to form hydrogen bonds with other molecules from multiple directions. Since ethanol is dissolved in water, the structural characteristics of the ethanol-aqueous solution also contain the structure of ethanol.

Due to the difference in hydrogen bond types between ethanol and water molecules, the uncertainty of the molecular structure becomes more pronounced after mixing. Wu Bin et al. showed that ethanol and water molecules are combined in different ways to form 8 kinds of cluster molecules. Han Guangzhan et al. have shown that ethanol and water molecules are combined in a six-membered ring, diamond-shaped, book-shaped, and cage-like manner, which is relatively stable.

Diethanol - water-soluble, the molecular weight of ethanol is 46, while the molecular weight of water is 18, the ethanol molecule is composed of two parts, ethyl and hydroxyl groups, which can be seen as the product of a hydrogen atom in the ethane molecule being replaced by a hydroxyl group, or it can be seen as a product of a hydrogen atom in a water molecule being replaced by an ethyl group. When ethanol is mixed with water, the phenomenon of small molecule water filling the gap between large molecule ethanol occurs, so that when 50ml of water is mixed with 50ml of ethanol, the total volume is not 100ml, but only about 97ml. Mix different ratios of ethanol and water into a 100 liter ethanol solution, the number of liters of ethanol and water required and the amount of shrinkage.

When litres of ethanol and litres of water are mixed, the maximum value of volume reduction is reached in liters, at which point the alcohol content is about 53-55 degrees. The greater the degree of association, the less freedom of the alcohol molecules, and the softness of the liquor increases. Due to the presence of acids, alcohols, esters, aldehydes, ketones, aromatic compounds, etc., the combination of hydrogen bonds in alcoholic beverages is not only the combination of hydrogen bonds between ethanol and water.

Studies have shown that the degree of density of ethanol binding to water molecules is closely related to acids and polyphenols. Acetic acid was added to the 60% ethanol aqueous solution, and with the further increase of acid concentration, the chemical shift shifted to the direction of the lower magnetic field, which promoted the proton exchange between water and ethanol, and formed a more orderly structure of the water-ethanol solution. The addition of polyphenols to the 60% ethanol aqueous solution also has the effect of adding acetic acid to the 60% ethanol aqueous solution.

The mixed solution of water and ethanol is affected by its own characteristics, pH value, temperature, pressure, etc., and is also affected by other substances in the solution, such as organic acids, polyphenols, etc.; In the mixed solution of water and ethanol, there is a process of changing from a quasi-stable collection of ethanol molecules to a more stable collection. <>

Because wine is a fermented product, the longer the mold in it will continue to work, making the wine more mellow, the scientific basis is that there is a special enzyme in the wine, under the prompting of temperature, it will continue to ferment, and it will become fragrant.

The older the wine, the more fragrant it is, because in the process of aging, the wine will undergo chemical and physical changes, resulting in the increase of the content of aldehydes, ethyl acetate and ethyl formate in the wine, so as to make its taste more mellow.

The reason why the wine gets more fragrant the older it gets.

1. Introduction to the reasons.

In the process of aging, this type of liquor will undergo chemical and physical changes, so that the content of aldehydes in the liquor will increase, while the content of methanol and ethanol will decrease, so that its pungent taste will be reduced, and the taste will be softer and softer.

2. Identification method.

Identification of aged wine can look at the color, cork, aroma and taste of wine, among which the color of the aged wine is yellow, the cork is cork, and the wine aroma is pure and thick and long, the taste is soft and sweet, and the stamina is long, but the color of the new wine is translucent and clear, and the cork is mostly plastic stopper, broken cork, etc., and the taste is spicy and easy to get on the head.

3. Storage method.

In the process of preservation, the aged wine should be placed upright, not tilted, so as not to contact the wine with air, and the storage area of the old wine can not be put perfume, mothballs and other substances with a large smell, otherwise the old wine will be smelled.

The reason why the wine becomes more fragrant the older it gets, the more it is fermented with grains during the brewing process.

The reason why wine becomes more and more fragrant as it ages is that it is fermented with grains during the brewing process. And in the process of storage, the acid, ester, alcohol, aldehyde and other flavor substances in these wines continue to release and change. In a relatively stable environment, the esterification, hydrolysis, condensation and redox reactions of baijiu promote the aging of baijiu.

The result is a softer, more harmonious wine and more intense aroma.

The 12987 process is used for soy sauce wine, which can be stored for 20-30 years, and the best drinking time is 5-15 years. The original cellar method, running cellar method, and old five retort technology used for strong fragrance can be stored for 10-15 years, and the best drinking time is 4-9 years.

How liquor is stored

1. Generally speaking, it is better to store wine in the pottery jar, the pottery jar container has good air permeability, and the jar body contains many trace elements that can promote the combination of wine molecules, which can make the wine body contain more and richer trace elements of Xunyan. At the same time, it automatically generates raw ecological oxygen to promote the oxidation and aging of beneficial substances in the wine.

2. If the bottled liquor seen in daily life needs to be stored for a long time, the bottle mouth can be sealed with wax sealing or plastic wrap and raw tape for long-term storage, but it is necessary to pay attention to maintaining the integrity of the bottle packaging.

3. The storage of liquor is the same as that of wine, and it needs to be avoided from direct sunlight, so it should be stored in a cool place.

The older the wine, the more fragrant it is, because in the process of aging, the wine will undergo chemical and physical changes, resulting in the increase of the content of aldehydes, ethyl acetate and ethyl formate in the wine, so as to make its taste more mellow.

The reason why the wine gets more fragrant the older it gets.

1. Introduction to the reasons.

nbsp;In the process of aging, this type of liquor will undergo chemical and physical changes, so that the content of aldehydes in the liquor will increase, while the content of methanol and ethanol will decrease, so that its pungent taste will be reduced, and the taste will be softer and softer.

2. Identification method.

nbsp;Identification of aged wine can look at the color, cork, aroma and taste of wine, among which the color of the aged wine is yellow, the cork is cork, and the wine aroma is pure and thick and long, the taste is soft and sweet, and the stamina is long, but the color of the new wine is translucent and clear, and the cork is mostly plastic stopper, broken cork, etc., and the taste is spicy and easy to get on the head.

3. Storage method.

In the process of preservation, the aged wine should be placed upright, not tilted, so as not to contact the wine with air, and the storage area of the old wine can not be put perfume, mothballs and other substances with a large smell, otherwise the old wine will be smelled.