How can the aroma of liquor brewed from small brewery equipment come from natural fermentation and artificial flavour in later stage?
Indeed, some wines will increase the aroma of wine by stringing distillers' grains or adding food additives.
But most wineries produce real pure grain wines, which reject spices and spices and prefer zero addition.
The aroma and taste substances of wine mainly include esters, alcohols, organic acids, aldehydes, ketones, phenols, carboxyl carbonyls, pyrazines and sulfur compounds.
The formation of these substances is closely related to raw materials, brewing technology and aging of wine.
Where does the aroma of wine come from
1、 Liquor making materials and aroma
Each grain is different, and the wine has its own flavor and taste. For example, sorghum can be decomposed into eugenic acids during brewing, tannins can be converted into aromatic substances, which can enhance the aroma.
"Sorghum fragrance, corn sweetness, Mijing, maichong, glutinous rice alcohol", each grain has its own exclusive label.
In addition, the flavor of single grain wine is different from that of miscellaneous grain wine, and the proportion and flavor of various miscellaneous grain wine are different.
2、 Brewing technology and aroma
If the five grains provide the basic function for the aroma of wine and make the wine have the possibility of "aroma", then the next brewing process is the "aroma" process.
"The aroma of the original wine depends on fermentation, and the extraction of the fragrance depends on Distillation". It is distilled by Jada's small-scale wine making equipment, so that furfural, tetramethylpyrazine, various esters, higher alcohols, organic acids and other substances produced in the fermentation process enter the wine.
Small brewing equipment for steaming wine
There are many kinds of esters in liquor, which have strong aroma and flavor. The aroma of the wine we smell is produced by ethyl ester. Alcohol can help the wine to send out the smell, but also can make the wine have a "mellow" taste.
Third, the aging of wine is the "sublimation" of aroma
The physical changes of association and volatility, as well as chemical reactions such as oxidation, esterification and condensation will take place during the natural aging of liquor.
It can make the irritant components in wine volatilize, oxidize, associate, esterify, condense and so on. At the same time, it can make the body mellower and the aroma more harmonious and full.
The above is a detailed introduction to how to improve the aroma of wine by the automatic stubble cooler. To learn more, please click /