Why is it that famous wine is abundant in river systems?

Some netizens asked a very novel question, saying how much role does water play in the brewing process of liquor? Why does famous wine generally appear in the Yangtze River, Yellow River, Huai River, Wei River, Chishui River and other river basins? Is this a coincidence?

Let's analyze the relationship between water and liquor, and why famous liquor is in the river system.

Water is the blood of wine.

Water is one of the main components of wine, and the quality of water directly affects the quality of wine. In the production process of liquor, in addition to cooling water and boiler water, brewing water and degrading water have the highest water requirements, and the closest contact with the liquor that finally enters the consumer's mouth.

The various components contained in brewing water are closely related to the growth of beneficial microorganisms, the formation and action of enzymes, and the fermentation of mash or mash until the quality of the finished wine. Poor water quality will cause sluggish fermentation of brewing grains, sluggish growth of koji mold, slow rise of koji temperature, poor growth of yeast, etc., which will affect the formation of fragrant substances, and will also cause astringency and bitterness in the taste of liquor, such as peculiar odor, discoloration, precipitation and other phenomena.

Microbial fermentation.

The water used in the process of reducing the degree of high-alcohol liquor is called the water for reduction, and this process is called "slurry" in the brewing process, which is also a necessary process for the production of low-alcohol liquor. Therefore, the physical characteristics of the degraded water must be colorless and transparent, and must not contain too much organic matter or iron ions; It should have a refreshing feeling when tasted in the mouth, and should not be used if it has a salty or bitter taste; If there is a muddy smell, iron smell, hydrogen sulfide smell, etc., it cannot be used. In addition, the pH value, hardness, chlorine content, and nitrate content of the water all have a very important impact on winemaking.

In addition to providing the necessary material basis for winemaking, the huge water system also creates a unique natural environment, and the resulting "microclimate" also plays a very important role in winemaking. For example, the average annual temperature of the Chishui River Basin is 18 degrees Celsius, and the hot and humid air and suitable temperature provide excellent conditions for the reproduction of the microflora.

There are many factors influencing the quality of wine, water quality, koji, temperature, technology, etc., water is the most basic, only with good water quality can there be good wine, in order to be famous wine, the river water system is living water, the water quality is better, so the famous wine is abundant in the river system area.

That should be well understood, water is needed to make wine, and without water, where does the wine come from? The water system is developed and the water quality is good, which is a prerequisite for making good sake.

In order to make good sake, technology is important, but the raw materials should not be neglected, especially water, most of the content of wine is water, so the water that can be used for sake brewing must be of high quality.

It is important to know that the hardness and pH of the water will affect the final taste of the wine, and natural water must contain various impurities and microorganisms, even if it is extremely sweet and high-quality water, it must go through a series of treatments before it can be added to the wine.

The hardness and pH of the water are treated to the extent we need it, and the microbial journals are removed, so that the yeast can play its maximum role in fermentation and decomposition, producing sugar and alcohol.

In this process, the quality of water will affect the cost of treatment, which will increase the cost of the finished product. In addition, after too much processing, natural water will eventually lose its original "flavor", which will make the taste of the finished product different.