How much does the difference in water used for sake brewing affect the quality of good wine compared

The quality of water quality has a great impact on the quality of the wine, the so-called famous wine must have a good spring, and the minerals and other components in the water must be brought into the wine during the wine-making process, thus affecting the flavor of the wine. Blending technology is a process that each winery attaches great importance to, carefully blending and seasoning, so that the proportion of trace components in the wine is just right, so that the wine body is more perfect, and the style is stable.

When it comes to sake brewing water, the most important of these are brewing water and water for degrading, so you need to be careful when choosing water because it is something you eat. In the case of brewing water, it contains a variety of components, all of which are directly or indirectly related to the growth of beneficial microorganisms, the formation of enzymes, and the quality of the fermentation process to the final wine. If the water quality is not good, it will have a negative impact on the above effects, and if it continues, it will affect the generation of aroma substances, and will also cause the bitterness of the wine, and even undesirable phenomena such as peculiar smell, discoloration, and sediment.

Liquor degrading water, that is, the water used when high-degree liquor needs to be reduced to low-alcohol liquor, this practice has a professional term in the brewing process, called "slurry", which is also a necessary process for the production of low-alcohol liquor. There are some requirements for the use of degraded water: the physical characteristics of such water must be colorless and transparent.

No excessive organic matter and iron ions. The taste feels refreshing, not salty, bitter or even astringent. It cannot be used if it has any odor.

Other requirements, including pH, pH, chlorine content in the water, etc., have a very important impact on winemaking.

Water is the lifeblood of wine, and it is impossible to make good quality wine without enough good quality water sources to help the formation of wine and nutrient supplements for the "blood" of the brewing environment. As the main ingredient of liquor brewing, water is also extremely important, known as "water is the blood of wine". Professionally speaking, brewing water or called in the production of water, it is called slurry water, smoke water, stuffy water, moist grain water, etc., strong fragrance type Daqu is called water or slurry water, fragrant type Daqu is called moistened grain water, fragrant small koji is called smoke water or moistened water, the fragrance process is not the same, the name is not the same, that is, the grain (or grain powder) absorbs fresh water.

Starch gelatinization, saccharification, fermentation, etc. in grains need to have enough water to carry out.

Different water has a great impact on the quality of the wineChina is an ancient civilization in the East and the homeland of wine. In the 5,000-year-long history of the Chinese nation, wine and wine culture occupy an important position. As China's national liquor, baijiu has a special oriental flavor compared with other liquors in the world.

All aspects of the liquor production process, such as material selection, brewing, distillation, aging, blending and even fillingwill have a greater or lesser impact on the quality, taste and style of the wineToday we will talk about the influence of brewing raw materials on wine.

Regardless of the type of wine, the raw materials play a crucial role in the quality of the wine. In the wine industry, there has always been a saying that "seven points of grapes are made three points".This sentence actually emphasizes the importance of wine grapes to winemaking, including grape ripeness, sugar content, pests and diseases, etcTherefore, the climate of the year in which the grapes are grown, ripe and harvested is very important, including light, precipitation, temperature, etc.

Therefore, when we talk about wine, we should not only consider the brand of the wine, the region of the wine, but also focus on the weather and whether the weather is favorable in the year of the grape harvest. This is one of the reasons why Lafite, also from Château Lafite, is more famous than other vintages. In the rice wine industry, we are also very particular about the raw materials for sake brewing.

The "brewing rice" used is different from the rice we eat every day, and the starch distribution of this "brewing rice" is very concentrated, most of which is concentrated in the rice heart, which is also called "white heart". The larger the "white heart", the higher the starch concentration. Before sake is brewed, the first step is to grind the riceIn other words, the "rough" part of the outer layer of the rice is polished off, leaving only the starch concentrated in the center.

The various mineral content in the water is different, resulting in different flavors of the water and texture of the water bodies. When everyone drinks mineral water, they must have experienced it. For example, the taste of a certain Lunshan will be a little "thicker", and a certain treasure will be a little "thinner".

There is such a big difference between simply drinking water, and using different water as raw materials to make sake will of course have a great impact on the quality of the sake.

The impact is great, and only the best water can make good wine.

It's still quite big, water is the lifeblood of wine, and if the water is not good, the wine will not be good.

The alkali contained in the water is different, which directly leads to the difference in taste

In short, water is the most influential factor.

The quality of the wine varies depending on the amount of water.

The role that water plays in the fermentation process. The most obvious part of the difference between Chinese wine and foreign wine is in the inoculation. Foreign liquor is completely artificially inoculated, while Chinese liquor is inoculated by nature, in addition to the part that is artificially inoculated (with koji), that is, enriched with beneficial microorganisms in nature.

This is where water comes in: differences in water have a direct impact on the reproduction of beneficial microbial communities. In the process of winemaking, the unique substances in the water can play a supporting role in the fermentation process, and high-quality brewing water is conducive to the purification of the strains and can also ensure the stability of the quality of the wine.

Poor quality water must have more impurities.

It's very large, and all the well-known liquor companies have strict control over the water used to make wine.

Water is the lifeblood of wine, and good water is good.

Because water contains a lot of chemical elements, it may have a great impact on the brewing of baijiu.

Because only good water quality can make good liquor, and it can also make liquor more pure, so their requirements for water quality are very high.

I think it's because if the water quality is not good, the taste of the liquor will not be pure.

As the saying goes, "water is the blood of wine", and brewing liquor has high requirements for water quality, so there are many liquor brand descriptions that actually express their advantages of having high-quality water sources, such as Moutai, Gujinggong, etc. Water is very important for baijiu, so what kind of water will you choose when making baijiu? What are the characteristics of water sources that distinguish them?

First of all, we know that the water on the earth is surface water and groundwater, surface water generally refers to rivers and lakes, and groundwater is streams, springs, wells, drinking is of course more groundwater, rich in minerals and esters, less polluted. Tap water has been added to human society, although most of the tap water sources are surface water, but due to the addition of pipeline transportation, other substances are added to the water quality, such as carbon steel water pipes will contain iron in the water. So what kind of water source should you choose for liquor?

You may know that the brewing water of liquor is best pure soft water, that is to say, it contains as little metal ions and minerals as possible, because for example, containing iron may cause the liquor to have a fishy smell, not to mention other impurities, causing the liquor to be turbid is a big problem, but you can't use water that is completely free of trace elements. Therefore, the first thing to be eliminated in the selection of water quality is surface water, which usually has a lot of impurities, due to exposure to the air, whether it is microorganisms or some algae, etc., it is difficult to deal with it, and it is easy to cause turbidity and impurity of wine.

Tap water contains iron or manganese due to different water supply pipes and pumps, and tap water basically has chlorine in a free state, which has a small impact on feeding and koji making, but has a greater impact when used for blending and degrading, and needs to be treated with chlorine removal first. Of course, many factories choose tap water because of the low cost, after all, high-quality water sources are not so easy to obtain.

Therefore, the most used in brewing liquor is well water, stream water, and spring water, and the well water is relatively pure, but the hardness is usually relatively high, of course, it depends on the region, so there are more restrictions on the area where well water is selected. Spring water and stream water are the first choice, that is, the most ideal water quality, the hardness is relatively low, and there are fewer impurities, so like Moutai, it will go to the source of the Chishui River to get water to make wine.

In general, it is very important to choose the water source for Honghu liquor, especially now that the pollution is more serious, and the water quality of many water sources has been affected, so it is necessary to be cautious when choosing water. Many liquor companies will set up the water source used for their liquor as a protected area, which shows the important reliability of water for brewing liquor.

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The effect of metal ions contained in water on the quality of wine.

Water with more calcium ions makes the wine rough, and the calcium content in the water should be less than 45 milligrams of liters.

The effect of magnesium ions on wine is similar, and the content in the water should be less than 45 milliliters.

Sodium ions will make the water alkaline, too much sodium in the water used to make wine will make the wine not soft, and even have a salty taste, sodium in the water should be less than 10 milligrams of liters.

Potassium ions are similar to sodium ions and contain up to 10 milligrams in water.

Iron is a common impurity in water, iron ions will deepen and darken the color of the wine, bring an unpleasant iron smell to the wine, and will make the wine turbid, the iron ions in the water should be less than milligrams.

Manganese manganese is similar to iron and should be contained in less than milligrams in water.

Lead and lead are heavy metals, which have a serious harmful effect on the human body, and the content in water should be less than milligrams.

Arsenic arsenic ions have a serious toxic effect on the human body, and the content in water should be less than milligrams.

Mercury has a very serious toxic effect on the human body, and the content in water should be less than milligrams.

Zinc ions make the wine cloudy, and the content in the water should be less than 5 milliliters.

Copper ions can oxidize and turbid wine, and are harmful to the human body, and the content in water should be less than 10 milligrams of liters.

Tin ions can make wine turbid and harmful to the human body, and the content in the water should be less than 10 milligrams of liters.

Ammonium clean water without ammonium ions, its presence indicates that the water has been contaminated, because ammonium-containing water cannot be used.

Sulfate ions.

The sulfate ions in the water will increase the acidity of the wine and give the wine a bitter taste, and the content in the water should be less than 50 milliliters.

Chloride ions give the wine a coarse taste and a pronounced salty taste, and the water content should be less than 60 milliliters.

Nitrate ions.

The content in the water should be less than 3 milliliters.

Nitrite ions.

Nitrite ion is one of the strongest carcinogens among workers in the world, and the content in water should be less than milligram liters.

Fluorine fluoride ions are harmful to the human body, and the content in water should be less than 10 ml.

Why Tsingtao beer is good is that you have drunk the real one and you can definitely tell the fake one The water quality is good.

The water used for sake brewing is generally very pure water, and the best sake is made in this way.

There is a certain amount of water content in the alcohol, and the wine made from bad water quality is definitely not good.

Don't let that water have a great impact on the wine, and the better the water, the better.

The impact is also a bit big, and the wine made with good water will be relatively pure.

There is a difference, the quality of wine brewed with good water will be relatively high.

To put it bluntly, baijiu is a mixture of water and alcohol, and water will of course have a great impact.

There is a big impact, after all, who is the main reason, and then in addition to the raw materials.

The mountain spring water is the best, and there is a well in my house, and the water comes out of the cracks in the stones.

The impact is great, because water is very important for winemaking, and the quality of the water determines the quality of the wine, and the better the water, the better the wine.

Good wine is mellow and fragrant, ordinary wine is spicy in the mouth, and the taste of different wines is different depending on the water.

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 process of liquor production, in addition to cooling water and boiler water, brewing water and degrading water have higher water requirements, and are also in close contact with the liquor entering 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 humid and hot air and suitable temperature provide better conditions for the reproduction of microflora.