Those against the use of water to your wine winemaker What think? Very negative right, I believe. All the taste of cheap wine have seeped into the water seems to appear because the flavor and taste are sparse. This is perhaps the oldest books in the form of fake alcohol, but also a number of liquor laws and regulations around the world to deal with.
But if a winemaker to tell you that he is to make wine taste seepage better, what would you feel? This problem is not easy to answer, right?
Language with euphemisms, this is a "wet" of the phenomenon has become increasingly common, in order to pursue the sacred "physiological maturity", grape farmers were asked to stay in the branches a little more time. Ago, people only require a certain level of sugar content of grapes will be harvested, but today, when the harvest in the vineyard with winemakers coming and going, waiting for more mature grapes.
They chew grape seed, to check whether they are still "green" (not good). Grapes were crushed with your fingers to see whether the grapes left hand deep color (good). They want to see the grape skin shrinkage, branch from the green into a brown, hardened. Extended "hang time" has become the most important winemakers work, they emphasized not only grapes to mature, ripe tannins and other polyphenols have. They are seeking entrance to a very thick smooth but mellow wine.
When these conditions occur in warmer growing areas, the sugar content will continue to rise. Together because of unknown reasons, yeast and more powerful, a lot of grape juice's potential to reach 16 or 17% of sugar is not a little surprised.
But how many people like to drink the strong wine like Port wine then? I do not like it.
There are more complex problem: in some places, more than 15% alcohol wine is not to be charged higher tax, that is even completely banned. Example of which is, according to traders in Australia and the European Community negotiations produced an agreement, all Australian wine (California wine is the same) and lower than 15% alcohol can be allowed to import European Community (although South Africa has the highest in the negotiations alcohol content increased to 16.5%).
This means that, over the years, the top Barossa Valley, Chela has been the practice of child _ seepage, although this is illegal. In accordance with precision, involving sugar maturity formula to end years, will result in broken when the exact amount of water added.
Part of the reason to do so, perhaps the same as all the additives, the sooner the add, regarding the combination, the better. However, I suspect also because the Australian Wine and Brandy Distillery institutions adhere to closely monitor the records of Mao in the number of wine diluted with water even if not to improve quality and increase production, and this is relevant.
In California, as people's expectations, things are more free, more easily, even if few and consumers to discuss the issue. Winemaker here to join the grapes a little water to the pump and washing equipment, of course, it is also very involved in the long hang time. Some examples of people picking the raisins rather than grapes.
Because of this development, only a year ago, the California Wine Association on the Government to issue a formal approval, to add articles from the Chinese wine net number of water "to add a few grapes in the field dehydration and loss of water." Their approval. As for how to account the amount of QIE is a mystery.
California Wine Association, the strongest argument for water seepage, these high sugar content juice fermentation would be difficult, but with the growing popularity of juice _ super-mature, more and more examples of fermentation stopped, and later adopted grape juice low acidity significantly increased bacterial infection (brettanomyces) risk, the results have led to a strong liquor smell of animals.
For California to the long time fascination with flying, one response is the emergence of a variety of lower alcohol content, services and equipment, with ultra-mature grapes Chardonnay, nature may reach 16.3% alcohol, we can send wine Some people that _ they use some rotation axis or other equipment to remove alcohol alcohol "back down" (another euphemism) to the more palatable 14.5%.
To do so because, if not, would exceed the statutory limit water seepage, or alcohol odor would become "like water." Another method is to use a special dilution of diatomite filtration, this method just as important as the filter. Seriousness of the European Community's legislation states that "the statutory process of brewing method and not allow water, unless there are special technical needs." The law also made it clear, and quite rightly prohibited from adding sugar to water, the cooler climate in many European wine producing areas, sugar is a very unusual procedure.
Ultra-ripe or over-mature harvest (depending on your point of view) the increasingly popular trend of grapes is also controversial. I must say, I found the wine is tasting more and more into showing turnoff sweet plum, raisin flavor, they are fully in line with Australia's renowned wine industry figure Brian. Crosa criticized the "dead fruit" wines. The first task of the wine is refreshing.
Another Australian, viticulture consultant Richard. Shi Mate more extreme view. He recently in California, "Journal of wineries and grape cultivation" of the author, said: "The suspension of time needs to be over-emphasized, and certainly can not accept, I believe that if the grapes need hang time, because they did not grow well. I research and business experience tells me that, if all factors such as climate are the same, the first harvest of the vineyard can makes the best wine. This is the grape health, can easily mature signal. grape harvest will lead to problems delay. "He accused those who provide alcohol services in the fall is to spread the commercial interests of mature grape over the" Gospel. "
I do not believe this conspiracy theory. Each year the weather can be very bad, people want to interfere. On the other hand, it is also true: Many grape farmers found that, as long as the grapes to improve the health and balance, they can improve the harvest than in the past. So, perhaps all of these deliberately delayed harvesting methods (in those areas where rain fall is not feasible) is not the only way to improve wine quality. As a consumer concerned about who I really want to see a healthy and natural balance of the wine grapes, than to continue to tolerate the dirty little secret of dilution. Yeah! I'm sorry, is "back down."
2010年9月4日星期六
Wine, only selected health science
High nutritional value of wine, with good health care function. Studies have shown that wine contains more than 200 kinds of nutrients beneficial to human health, including sugars, organic acids, amino acids, vitamins and other substances necessary for the body. In particular, phenolic compounds contained in wine - resveratrol, is the research hotspot in recent years, it has some antioxidant activity.
Science and drink wine in order to give full play to their nutritional value and has the physical health function. First, excessive drinking can not drink red wine, pour half a glass of ordinary, not too full, the wine temperature generally raised to 18 ℃ ~ 20 ℃ suitable. Drinking red wine should be opened half an hour before drinking bottle, fruit wine will be more perfect. But not long after the store opened, the experts recommend: the day can be stored at room temperature, if the wine inside the bottle into the fridge (12 ℃ or so, the temperature not too low) can store a week.
In the purchase of dry red wine, whether imported or domestically produced wine wine, the price proportional to its mass. But specific to the brand should be preferred brand, and to the regular malls or supermarkets.
View from the appearance of the article from the color of red wine in China Network, dry red wine should be clear and bright and transparent (deep wine color can be opaque), shiny, the color should match the name with the wine, natural color, pleasing to the eye; and poor quality of the wine , or turbidity no light, or color does not match with the names of the wines, there is no natural sense, or color is gorgeous, there is obviously a sense of the artificial pigment. Bottle dry red wine in a small amount of precipitation is normal, sediment and some compounds are pigments, flavor and taste of the wine has no effect.
From the smell, because red wine is a fermented product, and its aroma should be balanced, coordinated, integrated, elegant aroma, and pleasant; and poor quality of the wine, do not have the above characteristics, or has outstanding violent Hong fruit (plus flavor), or alcohol taste outstanding, or any other smell.
Taste, any good wine should taste pleasant, soft, full bodied, lingering aftertaste; and poor quality of wine, or smell, or the fragrant prominent wine or thin, or no after taste.
Most consumers to buy dry red wine is the drink, filling date should be chosen so close to buy wine, more fresh.
Science and drink wine in order to give full play to their nutritional value and has the physical health function. First, excessive drinking can not drink red wine, pour half a glass of ordinary, not too full, the wine temperature generally raised to 18 ℃ ~ 20 ℃ suitable. Drinking red wine should be opened half an hour before drinking bottle, fruit wine will be more perfect. But not long after the store opened, the experts recommend: the day can be stored at room temperature, if the wine inside the bottle into the fridge (12 ℃ or so, the temperature not too low) can store a week.
In the purchase of dry red wine, whether imported or domestically produced wine wine, the price proportional to its mass. But specific to the brand should be preferred brand, and to the regular malls or supermarkets.
View from the appearance of the article from the color of red wine in China Network, dry red wine should be clear and bright and transparent (deep wine color can be opaque), shiny, the color should match the name with the wine, natural color, pleasing to the eye; and poor quality of the wine , or turbidity no light, or color does not match with the names of the wines, there is no natural sense, or color is gorgeous, there is obviously a sense of the artificial pigment. Bottle dry red wine in a small amount of precipitation is normal, sediment and some compounds are pigments, flavor and taste of the wine has no effect.
From the smell, because red wine is a fermented product, and its aroma should be balanced, coordinated, integrated, elegant aroma, and pleasant; and poor quality of the wine, do not have the above characteristics, or has outstanding violent Hong fruit (plus flavor), or alcohol taste outstanding, or any other smell.
Taste, any good wine should taste pleasant, soft, full bodied, lingering aftertaste; and poor quality of wine, or smell, or the fragrant prominent wine or thin, or no after taste.
Most consumers to buy dry red wine is the drink, filling date should be chosen so close to buy wine, more fresh.
How to choose vintage wine
Withstand the more aged the better the wine, the wine market can not be aged more than 90%, the best drink in 2 years. The value of a vintage wine, the general price will be more expensive. Of course, conversely, the more expensive the wine, the wine when it is also more inclined to have more vintage ability, of course, stirred up by the high price of domestic wine not included. So if you want to buy some liquor store, wait until 7-8 years after the drink, but also still have to consider the economic aspects.
The basic concept of aged
To say our old problems, some basic concepts need to be clear, these basic concepts expressed a bottle of wine in the evolution of the entire life cycle. Wine in the bottle after bottle, a process of change, this process can be basically divided into two, by period, Suckling, recession.
Rise of the so-called, is a bottle of wine in the developed stage, not all the wine has such a stage, most New World wine, even though the top wines in the Shangshiyihou is also immediately drink a. But some of the old world wines, rose on the obvious of just came out is not suitable for drinking, or too sour imbalance, there is no odor or very close to several years to mature in the bottle, it becomes the perfect easy to read.
The Suckling is the perfect wine become relatively easy to read stage, which developed to the best and most balanced is called the peak time period. The wine had a peak after a period of decline began to slow and lose a lot of aroma, taste is also losing balance, into a recession, not suitable for drinking, even rancidity into vinegar.
Aged and preservation conditions
Vintage wine has been conducted of the problem, and found the greatest impact for the wine is aged in oxygen. It has been done an experiment, the wine-packing to six different tubes inside, 3 of which filled the other three only loaded half, leaving half of the air, and then plug plug good. Open the sample over different times showed that the air leaving the wine in vitro, only a few months a few years can become the same as the aged.
Wine in the bottle change is a slow process, the cork is able to slow through the oxygen, to continue to develop in the bottle of wine. Too bad the preservation of the environment will accelerate this process, let the wine mature too quickly, wine quality has become rough and may soon rancidity. Wine needs to light, no vibration, temperature 10-18 degrees, humidity at 70-80% of the ideal preservation conditions, placed horizontally. Other methods will accelerate the maturity of wine, and even a bottle of wine into vinegar.
Aged and wine types
To mainly high-end vintage wine dry red wine, sweet white wine, top dry white wine, vintage Champagne and Port wine.
Red wine contains tannins, tannin itself is anti-oxidant, so the article comes from China, the amount of tannin red wine net for aged wine has a more important role in capacity (of course not the more serious the better). Tannins need time to soften, and oxygen through a moderate amount of alcohol exposure and other substances which can generate new material reflecting the increased complexity of the wine. In addition to the new Beaujolais wine need to drink in a few months, most red wines are able to put 1-2 years no problem. Higher dry red wine also takes time for the Aged, allowed to develop into Suckling.
Usually a dry white wine to drink on the market in, and can open bottles of drink, but not white wine tannin, relatively short time can be aged. Of course, some very top of the white wine can be aged for a long time, but it is very rare. Sweet white wine, most have some vintage ability. No Year's champagne is aged no longer needed, listed on the drink. But some expensive non-vintage Champagne, Vintage Champagne and the famous Champagne (Cuvee Prestige) can be aged 10-20 years, or even longer. With the vintage, champagne will be more subtle, but gradually lost its vitality and strength.
Port wine is rather special, which itself is produced after a very long time aging, can be aged in the bottle to continue a long time, especially in the year Port wine. But now relatively rare in the domestic market.
Year of vintage wine
The quality of the wine year determines the wine's good or bad, also determine the corresponding capacity of aged wine. If this year damp, thin and water over grapes, this wine year in general will be instant and not aged. Hot and dry years, thick-skinned grapes, the wine tannins lead to strong ability to better aged.
Capacity mainly depends on the wine is aged wine, "potential", it comes from the wine's tannins, acidity, aroma substances, the more good wine, which the more of these components, thus corresponding to gain more through the Aged and more complex components. Talk about in front of some of the factors affecting the aged, specifically to understand how long a wine can put the best way is to try him. Of course, require some experience, the best way is to buy a dozen bottles of wine every 3-6 months to open a bottle, take a look at development. Simply the way is open a bottle of wine, drink slowly, if at a very long time, it maintains a stable Jiegou of words, can put a Jiu Shi Jian.
Aged and grape varieties and origin
Grape varieties for wine aged for a greater impact. Said tannin is the ability of red wine age more important indicator of different grape varieties, have thin skin with thick, lead to many different wine tannin, corresponding also affected the ability of the wine's vintage.
The white grape varieties, most of the white wine is not aged, and for certain specific varieties of origin, some are good vintage ability.
The basic concept of aged
To say our old problems, some basic concepts need to be clear, these basic concepts expressed a bottle of wine in the evolution of the entire life cycle. Wine in the bottle after bottle, a process of change, this process can be basically divided into two, by period, Suckling, recession.
Rise of the so-called, is a bottle of wine in the developed stage, not all the wine has such a stage, most New World wine, even though the top wines in the Shangshiyihou is also immediately drink a. But some of the old world wines, rose on the obvious of just came out is not suitable for drinking, or too sour imbalance, there is no odor or very close to several years to mature in the bottle, it becomes the perfect easy to read.
The Suckling is the perfect wine become relatively easy to read stage, which developed to the best and most balanced is called the peak time period. The wine had a peak after a period of decline began to slow and lose a lot of aroma, taste is also losing balance, into a recession, not suitable for drinking, even rancidity into vinegar.
Aged and preservation conditions
Vintage wine has been conducted of the problem, and found the greatest impact for the wine is aged in oxygen. It has been done an experiment, the wine-packing to six different tubes inside, 3 of which filled the other three only loaded half, leaving half of the air, and then plug plug good. Open the sample over different times showed that the air leaving the wine in vitro, only a few months a few years can become the same as the aged.
Wine in the bottle change is a slow process, the cork is able to slow through the oxygen, to continue to develop in the bottle of wine. Too bad the preservation of the environment will accelerate this process, let the wine mature too quickly, wine quality has become rough and may soon rancidity. Wine needs to light, no vibration, temperature 10-18 degrees, humidity at 70-80% of the ideal preservation conditions, placed horizontally. Other methods will accelerate the maturity of wine, and even a bottle of wine into vinegar.
Aged and wine types
To mainly high-end vintage wine dry red wine, sweet white wine, top dry white wine, vintage Champagne and Port wine.
Red wine contains tannins, tannin itself is anti-oxidant, so the article comes from China, the amount of tannin red wine net for aged wine has a more important role in capacity (of course not the more serious the better). Tannins need time to soften, and oxygen through a moderate amount of alcohol exposure and other substances which can generate new material reflecting the increased complexity of the wine. In addition to the new Beaujolais wine need to drink in a few months, most red wines are able to put 1-2 years no problem. Higher dry red wine also takes time for the Aged, allowed to develop into Suckling.
Usually a dry white wine to drink on the market in, and can open bottles of drink, but not white wine tannin, relatively short time can be aged. Of course, some very top of the white wine can be aged for a long time, but it is very rare. Sweet white wine, most have some vintage ability. No Year's champagne is aged no longer needed, listed on the drink. But some expensive non-vintage Champagne, Vintage Champagne and the famous Champagne (Cuvee Prestige) can be aged 10-20 years, or even longer. With the vintage, champagne will be more subtle, but gradually lost its vitality and strength.
Port wine is rather special, which itself is produced after a very long time aging, can be aged in the bottle to continue a long time, especially in the year Port wine. But now relatively rare in the domestic market.
Year of vintage wine
The quality of the wine year determines the wine's good or bad, also determine the corresponding capacity of aged wine. If this year damp, thin and water over grapes, this wine year in general will be instant and not aged. Hot and dry years, thick-skinned grapes, the wine tannins lead to strong ability to better aged.
Capacity mainly depends on the wine is aged wine, "potential", it comes from the wine's tannins, acidity, aroma substances, the more good wine, which the more of these components, thus corresponding to gain more through the Aged and more complex components. Talk about in front of some of the factors affecting the aged, specifically to understand how long a wine can put the best way is to try him. Of course, require some experience, the best way is to buy a dozen bottles of wine every 3-6 months to open a bottle, take a look at development. Simply the way is open a bottle of wine, drink slowly, if at a very long time, it maintains a stable Jiegou of words, can put a Jiu Shi Jian.
Aged and grape varieties and origin
Grape varieties for wine aged for a greater impact. Said tannin is the ability of red wine age more important indicator of different grape varieties, have thin skin with thick, lead to many different wine tannin, corresponding also affected the ability of the wine's vintage.
The white grape varieties, most of the white wine is not aged, and for certain specific varieties of origin, some are good vintage ability.
The use of additives in wine skills
The process of aging wine, winemakers often add some additives are common apple milk - lactic acid bacteria, yeast culture, as well as clarifying agent. With the continuous progress of science and technology, there will be more and more additives to increase the wine's color, taste, aroma. About how to use the enzyme (enzymes), tannic acid (tannins) and other new types of additives, there are a lot of controversy.
We want to know the proper use of additives and their effects, which products are beneficial to the brewer, this reporter interviewed three wine experts - Lars Petersen, Todd Ziemann, Steve MacRostie, ask them to comment on the wine additives.
Expert Description:
Lars Petersen worked the famous Italian Barolo (Barolo) Chateau worked one year there studying winemaking techniques, and later as a Christian Hansen Corporation (Christian Hansen) bacteria manager, saw a lot of people brewing wine process. All in all, Lars mainly engaged in the past five years the development of biological products.
Todd Ziemann grew up in Lodi, California, grandfather planted grapes. Todd received the University of California graduate, first job was in the Mirassou winery in the cellar to do chores, and later work in Sonoma's Sebastiani Winery. 2001, Constellation acquired Sebastiani Winery, Todd continue to operate the brand. Constellation Group, Robert M, 2005 Meng Dawei, Todd became Mouton (Woodbridge) wine the winemaker.
Steve MacRostie is MacRostie winery manager, and chief winemaker, received a master's degree grapes in Sonoma County with 30 years experience in brewing fine wine, the current self-MacRostie Winery, 35,000 cases of wine annually.
What are enzymes?
Lars: enzyme is an active protein, cells maintain normal function of any key factor, is the only catalyst for cell activation.
Steve: Broadly speaking, the enzyme is a three-dimensional structure of proteins, can promote the biochemical reactions, accelerate the synthesis or decomposition of material. To protease, for example, it can speed up the decomposition of protein molecules.
Lars: for example, cellulose is a complex enzyme that can speed up changes in the biological structure of grape skin, grape skin in the decomposition and cellulose gum. Some types of enzymes that breaks down flavor precursors. Some new types of enzymes are expected to release aromatic flavor, in white wine is more effective.
What is the additive, Why use additives?
Lars: I usually like to additive known as "processing aids", including yeast, fungi, tannase, and clarifying agent.
Todd: We are trying through the oak tannins, as well as grape juice or wine tannase to improve the quality of wine, supple and honest, to taste. Tannins in wine generally is grape seed, skin and stems from soaking fermentation, or stored in oak barrels and because of extraction from oak tannin inside.
Can determine the amount of tannin wine flavor, structure and texture. Lack of texture and light tannins of red wine, without a strong feeling. Single Ningfeng Fu wine can be stored for many years, brewing a more detailed full-bodied flavor.
I prefer juice to improve the process of wine balancing, even with the best berries, can also be allowed to become better, in which the secret is to add tannase.
Steve: Generally speaking, we do not use additives mentioned here, we focus on optimization of grape cultivation, strengthen the local flavor, cultivate good grapes. So often we do not rely on additives to make up for the shortcomings of wine.
Although there are many ways to improve the existing quality of the wine, but our view is that in addition to the use of quantitative extraction of enzymes to improve the quality of wine, do not add other substances. Sometimes, however, Pinot Noir in the brewing of wine, it will also use the pigment extraction of enzyme.
You have to use additives to improve the wine's taste or color?
Todd: We use additives to improve wine flavor, adjust the balance of tannins. In addition, red wine fermentation process, I like to join a large number of micro-oxygen (micro-ox) processing of wine, this process is accompanied by oak tannins, enzymes, yeast play a role together to make the wine taste more mellow harmonious texture, color more stable.
For us, the main purpose is to enhance the fullness and flavor of wine.
Lars: Steve do all efforts in the vineyard, cultivated the highest quality grapes, which is leading provider of high-end wine production. Big winery grape high demand, the acquisition of the berries can not be selective. To Pinot Noir winemakers, for example, they are most concerned about the color of wine, grape skin extract as much as possible in the pigment, requiring additives to achieve the desired color of the wine.
Steve: brewing process pH value of the total balance to face, grape juice during fermentation, pH, sometimes substantially higher, inevitably, the addition of acid. We have a familiar way, to ensure that the end of malolactic fermentation to balance pH value, this could make the cup of wine, bright color, fresh and refreshing look. During this period, just add a small dose of enzyme can achieve the desired effect.
Lars: This process is relatively straightforward, the wine's color from the grape skin, grape skin to change the biological structure and extract the maximum pigment. Enzymes can speed up this process, enzymes added the article from the Chinese red pigment network completely from the grape skin extracted, the next step needs a stable color, one way is to reduce the pH, or adding micro-oxygen. There is also a majority of winemakers do not use the method that the fermentation process in red wine added oak chips.
Todd: I like to use oak chips wine color stability. Oak chips to acetaldehyde, pigment and tannin together, this will help save more pigment aggregation. I mainly use oak chips not grilled, so the final wines balanced tannin structure.
How to destroy the flavor of wine additives?
Lars: grape seed grape skin contact with the longer, more complex structure of wine. Add the wine process there are many effects of enzymes, can accelerate the decomposition of different polymers, but also bring unsatisfactory side effects.
Lars: whether in good years or bad years, there is always need additives to improve product quality. Additives can prevent the problem from getting worse, but can not make up for deficiencies, can not bring wine to perfection.
Todd: You have to understand the characteristics of wine grapes, and then select the appropriate additives, or a waste of time, will only undermine the balance of the wine. Wine fermentation process is the most important part, if not satisfied with the process of fermentation, the wine must advance additive. Many additives can improve the taste of wine.
How do micro-oxygen combination with other additives?
Steve: We like to do things according to traditional customs, such as Chardonnay with oak fermentation. We do not like the charge of oxygen penetrating the container to add oak chips or oak chips instead of oak barrel fermentation, aging, because the latter can not be replaced. Brewing quality Chardonnay is the most feasible way to purchase suitable oak, Chardonnay fermentation, oak aging process can be combined with the full draw of the oak barrel tannins.
Todd: In general, oak can not be replaced. We are in stainless steel tanks and oak barrels are a lot of wine brewing, the fact that steel cans do not be compared with the oak.
Steel tank into the micro-oxygenation completely closed, while the oak has a certain air permeability, can provide some growth to the yeast need oxygen to promote yeast respiration to speed up growth, and promote the smooth progress of the fermentation process; barrel also provide a lot of grape juice to prevent oxidation, stable pigment trace elements, and provide micro-oxidizing environment. In addition, the oak barrels of wine brought to the hydrolysis of tannins to make a series of slow continuous oxidation of the wine variety of changes occur. Therefore, the oak barrels the wine is not just only to bring "oak" simple storage containers.
Later we also added in the steel tank oak chips, micro-injection of oxygen, the situation has improved greatly improve the taste and flavor of the wine, the only deficiency is that wines made of stainless steel fermentation tank from the color, aroma, taste the not as good as barrel fermentation of wine.
Lars: I worked in a production of premium wine company in Italy too, they are very conservative, fully fermented wines in the traditional way, I think if they are in the wine fermentation process, a little bit to add a little activity or use of oak chips will achieve more satisfactory the effect of making wine more perfect.
Steve: If today's wine industry with ten years ago the difference, you will find great changes, greatly improved the quality of wine, more soft, seductive, fruity richer.
What is a clarifying agent, what effect?
Todd: clarifying agent can get rid of the appearance and structure affect the composition of wine, fining agents are many different kinds, including casein emulsion, PVPP (polyvinyl pyrrolidone) and gelatin. Clarifying agent added to the tanks or casks, the goal will be to clarify the matter with the combination of a few days later the Department of precipitation in the end, after reversing a barrel, may be remnants of the upper and clarifying agent to clarify wine and separating. We have used most of clarifying agent for wine flavor and texture. If necessary, we also add white wine tartar, increase the acidity.
Steve: white wine in the filter, we use Peng Yun soil adsorption of protein to clarify the impurity. Of course, the clarifying agent is not additive in the wine after bottling completely filter, clarifier to remove all, there will be no wine.
Lars: But when you add the tannin, the substance will be retained in the wine. Bacteria and enzymes in the completion of their "mission" will go away, do not exist in wine.
Comprehensive review of the additive and the status in the brewing process
Todd: I think that if additives used properly, can indeed improve the quality of wine. But the prerequisite is to understand the nature of wine grapes, know what you are doing.
Steve: wine tools of course useful, but I believe that grape cultivation techniques to improve and cultivate good grapes, good wine is the key.
Lars: additives, like a double-edged sword, there are good aspects and bad aspects of the fine wine depends first on the quality of berries, then use the additive to be improved.
The next most common additive to that?
Todd: I think the future will not be the universal additive tannin and tannin only for specific problems, in a small range.
Lars: the most popular additive comes as oak, which seems to rewind history, because in the past people the oak as the main tool for wine.
Todd: micro-oxygen gradually been widely used, this is an additive tool, but not suitable for all wines.
Lars: I think the popularity of micro-oxygen is not open to, enzymes and fermentation of nutrients will be used industry-wide acceptance.
We want to know the proper use of additives and their effects, which products are beneficial to the brewer, this reporter interviewed three wine experts - Lars Petersen, Todd Ziemann, Steve MacRostie, ask them to comment on the wine additives.
Expert Description:
Lars Petersen worked the famous Italian Barolo (Barolo) Chateau worked one year there studying winemaking techniques, and later as a Christian Hansen Corporation (Christian Hansen) bacteria manager, saw a lot of people brewing wine process. All in all, Lars mainly engaged in the past five years the development of biological products.
Todd Ziemann grew up in Lodi, California, grandfather planted grapes. Todd received the University of California graduate, first job was in the Mirassou winery in the cellar to do chores, and later work in Sonoma's Sebastiani Winery. 2001, Constellation acquired Sebastiani Winery, Todd continue to operate the brand. Constellation Group, Robert M, 2005 Meng Dawei, Todd became Mouton (Woodbridge) wine the winemaker.
Steve MacRostie is MacRostie winery manager, and chief winemaker, received a master's degree grapes in Sonoma County with 30 years experience in brewing fine wine, the current self-MacRostie Winery, 35,000 cases of wine annually.
What are enzymes?
Lars: enzyme is an active protein, cells maintain normal function of any key factor, is the only catalyst for cell activation.
Steve: Broadly speaking, the enzyme is a three-dimensional structure of proteins, can promote the biochemical reactions, accelerate the synthesis or decomposition of material. To protease, for example, it can speed up the decomposition of protein molecules.
Lars: for example, cellulose is a complex enzyme that can speed up changes in the biological structure of grape skin, grape skin in the decomposition and cellulose gum. Some types of enzymes that breaks down flavor precursors. Some new types of enzymes are expected to release aromatic flavor, in white wine is more effective.
What is the additive, Why use additives?
Lars: I usually like to additive known as "processing aids", including yeast, fungi, tannase, and clarifying agent.
Todd: We are trying through the oak tannins, as well as grape juice or wine tannase to improve the quality of wine, supple and honest, to taste. Tannins in wine generally is grape seed, skin and stems from soaking fermentation, or stored in oak barrels and because of extraction from oak tannin inside.
Can determine the amount of tannin wine flavor, structure and texture. Lack of texture and light tannins of red wine, without a strong feeling. Single Ningfeng Fu wine can be stored for many years, brewing a more detailed full-bodied flavor.
I prefer juice to improve the process of wine balancing, even with the best berries, can also be allowed to become better, in which the secret is to add tannase.
Steve: Generally speaking, we do not use additives mentioned here, we focus on optimization of grape cultivation, strengthen the local flavor, cultivate good grapes. So often we do not rely on additives to make up for the shortcomings of wine.
Although there are many ways to improve the existing quality of the wine, but our view is that in addition to the use of quantitative extraction of enzymes to improve the quality of wine, do not add other substances. Sometimes, however, Pinot Noir in the brewing of wine, it will also use the pigment extraction of enzyme.
You have to use additives to improve the wine's taste or color?
Todd: We use additives to improve wine flavor, adjust the balance of tannins. In addition, red wine fermentation process, I like to join a large number of micro-oxygen (micro-ox) processing of wine, this process is accompanied by oak tannins, enzymes, yeast play a role together to make the wine taste more mellow harmonious texture, color more stable.
For us, the main purpose is to enhance the fullness and flavor of wine.
Lars: Steve do all efforts in the vineyard, cultivated the highest quality grapes, which is leading provider of high-end wine production. Big winery grape high demand, the acquisition of the berries can not be selective. To Pinot Noir winemakers, for example, they are most concerned about the color of wine, grape skin extract as much as possible in the pigment, requiring additives to achieve the desired color of the wine.
Steve: brewing process pH value of the total balance to face, grape juice during fermentation, pH, sometimes substantially higher, inevitably, the addition of acid. We have a familiar way, to ensure that the end of malolactic fermentation to balance pH value, this could make the cup of wine, bright color, fresh and refreshing look. During this period, just add a small dose of enzyme can achieve the desired effect.
Lars: This process is relatively straightforward, the wine's color from the grape skin, grape skin to change the biological structure and extract the maximum pigment. Enzymes can speed up this process, enzymes added the article from the Chinese red pigment network completely from the grape skin extracted, the next step needs a stable color, one way is to reduce the pH, or adding micro-oxygen. There is also a majority of winemakers do not use the method that the fermentation process in red wine added oak chips.
Todd: I like to use oak chips wine color stability. Oak chips to acetaldehyde, pigment and tannin together, this will help save more pigment aggregation. I mainly use oak chips not grilled, so the final wines balanced tannin structure.
How to destroy the flavor of wine additives?
Lars: grape seed grape skin contact with the longer, more complex structure of wine. Add the wine process there are many effects of enzymes, can accelerate the decomposition of different polymers, but also bring unsatisfactory side effects.
Lars: whether in good years or bad years, there is always need additives to improve product quality. Additives can prevent the problem from getting worse, but can not make up for deficiencies, can not bring wine to perfection.
Todd: You have to understand the characteristics of wine grapes, and then select the appropriate additives, or a waste of time, will only undermine the balance of the wine. Wine fermentation process is the most important part, if not satisfied with the process of fermentation, the wine must advance additive. Many additives can improve the taste of wine.
How do micro-oxygen combination with other additives?
Steve: We like to do things according to traditional customs, such as Chardonnay with oak fermentation. We do not like the charge of oxygen penetrating the container to add oak chips or oak chips instead of oak barrel fermentation, aging, because the latter can not be replaced. Brewing quality Chardonnay is the most feasible way to purchase suitable oak, Chardonnay fermentation, oak aging process can be combined with the full draw of the oak barrel tannins.
Todd: In general, oak can not be replaced. We are in stainless steel tanks and oak barrels are a lot of wine brewing, the fact that steel cans do not be compared with the oak.
Steel tank into the micro-oxygenation completely closed, while the oak has a certain air permeability, can provide some growth to the yeast need oxygen to promote yeast respiration to speed up growth, and promote the smooth progress of the fermentation process; barrel also provide a lot of grape juice to prevent oxidation, stable pigment trace elements, and provide micro-oxidizing environment. In addition, the oak barrels of wine brought to the hydrolysis of tannins to make a series of slow continuous oxidation of the wine variety of changes occur. Therefore, the oak barrels the wine is not just only to bring "oak" simple storage containers.
Later we also added in the steel tank oak chips, micro-injection of oxygen, the situation has improved greatly improve the taste and flavor of the wine, the only deficiency is that wines made of stainless steel fermentation tank from the color, aroma, taste the not as good as barrel fermentation of wine.
Lars: I worked in a production of premium wine company in Italy too, they are very conservative, fully fermented wines in the traditional way, I think if they are in the wine fermentation process, a little bit to add a little activity or use of oak chips will achieve more satisfactory the effect of making wine more perfect.
Steve: If today's wine industry with ten years ago the difference, you will find great changes, greatly improved the quality of wine, more soft, seductive, fruity richer.
What is a clarifying agent, what effect?
Todd: clarifying agent can get rid of the appearance and structure affect the composition of wine, fining agents are many different kinds, including casein emulsion, PVPP (polyvinyl pyrrolidone) and gelatin. Clarifying agent added to the tanks or casks, the goal will be to clarify the matter with the combination of a few days later the Department of precipitation in the end, after reversing a barrel, may be remnants of the upper and clarifying agent to clarify wine and separating. We have used most of clarifying agent for wine flavor and texture. If necessary, we also add white wine tartar, increase the acidity.
Steve: white wine in the filter, we use Peng Yun soil adsorption of protein to clarify the impurity. Of course, the clarifying agent is not additive in the wine after bottling completely filter, clarifier to remove all, there will be no wine.
Lars: But when you add the tannin, the substance will be retained in the wine. Bacteria and enzymes in the completion of their "mission" will go away, do not exist in wine.
Comprehensive review of the additive and the status in the brewing process
Todd: I think that if additives used properly, can indeed improve the quality of wine. But the prerequisite is to understand the nature of wine grapes, know what you are doing.
Steve: wine tools of course useful, but I believe that grape cultivation techniques to improve and cultivate good grapes, good wine is the key.
Lars: additives, like a double-edged sword, there are good aspects and bad aspects of the fine wine depends first on the quality of berries, then use the additive to be improved.
The next most common additive to that?
Todd: I think the future will not be the universal additive tannin and tannin only for specific problems, in a small range.
Lars: the most popular additive comes as oak, which seems to rewind history, because in the past people the oak as the main tool for wine.
Todd: micro-oxygen gradually been widely used, this is an additive tool, but not suitable for all wines.
Lars: I think the popularity of micro-oxygen is not open to, enzymes and fermentation of nutrients will be used industry-wide acceptance.
Micro-oxygen technology and 21st century wine
For long exposure, you only need to "Grape and wine joint workshop" (Unified Wine & Grape Symposium) show a few hours to visit. In the maze of machinery, equipment, computers and various devices, look at the complicated machinery and equipment between the pipes, cables, coils, you will naturally conclude that: a little something new here. - American wine expert Alan Goldfarb on micro-oxygen technology
To long exposure, you only need to "Grape and wine joint workshop" the show a few hours to visit. In the maze of machinery, equipment, computers and various devices, look at the complicated machinery and equipment between the pipes, cables, coils, you will naturally conclude that: a little something new here. So that it is not pretentious, and those loyal wine consumers but does not understand what happened in the end.
Zheng Ming Wa with these bright lights flashing red and green liquor made of stainless steel equipment, so your wine my wine, even though both taste good, but you may not be unique to the wine.
To alcohol use machine (wine alcohol can reduce the degree of the machines) and micro-oxygen devices (can a small amount of oxygen injected into the device without oak fermentation of wine), wine in the 21st century is definitely not your grandfather or your father's wine time even it is not your wine. Can be important, wine is good wine, is not it? This is the 21st century a new generation of wine! And chief financial officer, said the new wine is also selling well! So, you have the problem?
This wine is past, we know the kind of wine?
Ultimately, the market may still make the point more publicity and public relations. Origin? That is to say the 20th century! Origin name? Ah! It was a good story! But what they all mean? Americans drank more wine than ever, that more wine is sold. A cup of wine to go round the financial sector it!
The wine you drink may not be without manual intervention from a natural origin for agricultural products. If you only care about you no better drink the wine, not to explore the wine comes from where, and how to do who is the wine, there is no need to study its trademark. However, if you insist that you want to taste the cup of wine grape varieties and origin, then you too pedantic, old-fashioned you, and study go mark.
They pipe it called MOX, the industry referred to as a micro-oxygen technology. Industry experts do not want to let you know too much content, they are afraid you do not understand, worse, they fear you will think they are doing Franken wine (Translator Note: Franken wine, producing a kind of Franken, Germany wine, is a more powerful, masculine wine. in the metaphorical alternative non-traditional wine).
First, some technical process. However, if you have to understand the role of oak barrels, you will understand how the matter MOX. Second, they are not doing a different type of wine. In fact, those who use the micro-oxygen technology, they believe doing so would improve the wine quality. They're right.
Micro-oxygenation wine (mostly red wine, white wine is more and more) can be removed in the Qing Caowei wine - fruit for wine brought by those who do not like the flavor; can enhance the wine's color; to make wine more, taste more attractive.
Using micro-oxygen technology, saving 30%; save labor; wine to market quicker, thus reducing the investment and accelerate capital flows. As a result, reduce costs and cut down the oak wine indirect losses arising.
Most of Oxygen for micro-priced wines under 25 dollars, so avoid using expensive oak barrels (micro-oxygen technology more and more wine for more than 25 U.S. dollars), while the stainless steel tank for Chu Li wine, making oak barrels are gradually withdraw from some of the largest wine manufacturer, these wineries were only using oak barrels to do some small quantities of high-end products. At first use of oak, in part because of its porous permeability, making a small amount of oxygen through the Tong Bi, so that the role of alcohol and oxygen, rather than oxidation. How do aging casks and brewing a cask of wine?
Cask to imitate nature, process in connection with the use of oak products, namely, oak chips, oak chips, oak panels, oak or powder. They can be alone or in combination with the feed hopper in place. Carefully monitor the amount of oxygen additive, and often taste of wine changes. This wine can be in the 9-11 months after the sale. Comparison barrel aging of wine, use one to three years to complete the aging, for sale. Of course, the result is significant cost savings for the oak barrel spending and transportation dollars.
French oak barrels, each priced at 800 U.S. dollars, while in neutral barrels (old casks) insert oak board, costs only about 95 U.S. dollars. A new American oak barrels in between 300-400 U.S. dollars, while in old oak casks in the plug plate costs only 85 U.S. dollars. A 5900 gallons of stainless steel tank cost 16,000 U.S. dollars, in such a tank insert French oak panels, the cost is 6000 U.S. dollars, while the oak board with a cost of 5,000 U.S. dollars (Translator's Note: 5900 gallons ≈ 99 Nje 225 l volume of wood barrel volume. From this we can estimate the cask wine with red wine net 5 articles from China 900 gallons of wine in this one on costs.).
Moreover, according to "Wine Business Monthly" magazine issue of the investigation, oak chips and oak barrels block has been the most popular alternatives; oak board, whether in barrels or in stainless steel tanks are the second alternative spaces; oak powder ranks third, usually it stems in addition to the use of crushing and fermentation process, can greatly facilitate the extraction of pigment, especially for Pinot Noir grapes.
8% from 2002 to the present small wineries as high as 16% of small wineries in the use of micro-oxygen technology; medium-sized wineries, the utilization rate from 30% in 2002 to nearly 50%; Currently, 83% of the major wine factory in the application of this technology. It appears that large wineries applying the technology primarily to reduce costs, while small wineries is to improve the quality of wine. Speed up the wine market is another consideration, and nearly 25% of the small wineries, and 44% of the large wineries use this method to save time.
Yuehanmaikai (John McKay) is an advocate of micro-technology is one of oxygen. His 1998 to 2004 was Napa Valley Oakvue (Oakville) Napa Wine Company's Chief Winemaker. Mr. MacKay is now a consultant three major customers, he Napa Wine Company (the largest custom wine processing enterprises) as they do wine. According to him, the company has 25 tanks of oxygen in the wine for the customer to do micro-processing.
Sacramento (capital of California) Grape and Wine Conference, the Technical Committee as a member of microaerobic his opening statement that he technical operation of the micro-oxygen introduction is strictly pragmatic, Putting aside its economy.
"I first set foot in micro-oxygen technology with a large number of the Qing Caowei of bulk wine. (No micro-oxygenation ago) and we sell the wine maximum of 1.2 dollars / gallon. Micro-oxygen treatment after three months, we sold 1.6 dollars / gallon. I serve it! "
Mr. MacKay since 2000 for his customer's Marilyn Merlot wine make micro-oxygen trademark processing capacity of 25% of the wine. "You have to dare to use some micro-oxygen, but not everyone is as bold as I deal with wine. Not all taste the wine changes every week. If you are not careful, you may do too far with the micro-oxygen, the wine made familiar (due to over-oxidation). However, in coastal areas, Wine can absorb more oxygen. "
Wine consultant Mike Rowland (Michel Rolland) (in the film "wine family" has been described as a micro-oxygen technology enthusiasts) said recently that he is not a "micro-oxygen fans." The Landeerge Salem (Randall Grahm) (wine industry is considered the most intelligent one of the most character) can be said that micro-oxygen technology supporters. Four years ago, he once said, "as a tool, micro-oxygen, of course there may be excessive use, which makes the wine seems to be dipping too, may lose the characteristics of the wine itself." He added, "But I think, if used carefully , it does make wine more expressive, better show the characteristics of their own. "Yuehanmaikai believe micro-oxygen technology may deviate from its origin to wine characteristics. "Origin is a very complex issue, I believe that the origin of the concept, it makes wine different. However, in the wine production process, there are many factors to a certain extent weaken the origin of the features," he told the North American wine information network about "... ... now commercial wineries in the activities carried out in the wine producing properties weakened. "Yuehanmaikai continued," Micro-oxygen can not solve all the problems of your wine. It can solve some major problems brewing, but it can not guarantee that the problem does not occur. "Maike Ha Man (Michael Havens) [that Pacha Man cellar (Havens Wine Cellars) winemaker] is a very frank, he is a supporter of micro-oxygen technology (but not promote lower degree of alcohol).
"Micro-oxygen technology is a tool, it allows me a more accurate way to choose wine evolution" in his wine from New Zealand distributed information network in North America, wrote the message, "In particular, it provides a way to choose wine structure and texture characteristics, is more structural and reducing or better taste and openness. "You should understand that micro-oxygen technology is not just simple tools, in order to become more soft and more to meet the wine market (which usually the brewer's choice), people can also use micro-oxygen technology, production pits a hard skeleton for long-term survival of the wine. "I started in 1997 using micro-oxygen technology ... ..." he continued, "My initial idea is simple: if we can oxygen into wine, then why move to oxygen with the wine (the traditional pouring method)? "
"Today, micro-oxygen technology has on us is a standard procedure, although each batch of wine according to their own composition, and our goal Yao conducted differently. Ajo gives us the opportunity and Pu Taojiu dialogue, Kai Qi oxygen Zai wine new world wine, the response of wine to make corresponding adjustments. Therefore, the comparison simple to follow the traditional process, this process required more guidance winemaker, not the more laissez-faire. "Mr. MacKay said in conclusion: "The problem is that consumers will not know the difference between them, difficult to distinguish from the senses."
To long exposure, you only need to "Grape and wine joint workshop" the show a few hours to visit. In the maze of machinery, equipment, computers and various devices, look at the complicated machinery and equipment between the pipes, cables, coils, you will naturally conclude that: a little something new here. So that it is not pretentious, and those loyal wine consumers but does not understand what happened in the end.
Zheng Ming Wa with these bright lights flashing red and green liquor made of stainless steel equipment, so your wine my wine, even though both taste good, but you may not be unique to the wine.
To alcohol use machine (wine alcohol can reduce the degree of the machines) and micro-oxygen devices (can a small amount of oxygen injected into the device without oak fermentation of wine), wine in the 21st century is definitely not your grandfather or your father's wine time even it is not your wine. Can be important, wine is good wine, is not it? This is the 21st century a new generation of wine! And chief financial officer, said the new wine is also selling well! So, you have the problem?
This wine is past, we know the kind of wine?
Ultimately, the market may still make the point more publicity and public relations. Origin? That is to say the 20th century! Origin name? Ah! It was a good story! But what they all mean? Americans drank more wine than ever, that more wine is sold. A cup of wine to go round the financial sector it!
The wine you drink may not be without manual intervention from a natural origin for agricultural products. If you only care about you no better drink the wine, not to explore the wine comes from where, and how to do who is the wine, there is no need to study its trademark. However, if you insist that you want to taste the cup of wine grape varieties and origin, then you too pedantic, old-fashioned you, and study go mark.
They pipe it called MOX, the industry referred to as a micro-oxygen technology. Industry experts do not want to let you know too much content, they are afraid you do not understand, worse, they fear you will think they are doing Franken wine (Translator Note: Franken wine, producing a kind of Franken, Germany wine, is a more powerful, masculine wine. in the metaphorical alternative non-traditional wine).
First, some technical process. However, if you have to understand the role of oak barrels, you will understand how the matter MOX. Second, they are not doing a different type of wine. In fact, those who use the micro-oxygen technology, they believe doing so would improve the wine quality. They're right.
Micro-oxygenation wine (mostly red wine, white wine is more and more) can be removed in the Qing Caowei wine - fruit for wine brought by those who do not like the flavor; can enhance the wine's color; to make wine more, taste more attractive.
Using micro-oxygen technology, saving 30%; save labor; wine to market quicker, thus reducing the investment and accelerate capital flows. As a result, reduce costs and cut down the oak wine indirect losses arising.
Most of Oxygen for micro-priced wines under 25 dollars, so avoid using expensive oak barrels (micro-oxygen technology more and more wine for more than 25 U.S. dollars), while the stainless steel tank for Chu Li wine, making oak barrels are gradually withdraw from some of the largest wine manufacturer, these wineries were only using oak barrels to do some small quantities of high-end products. At first use of oak, in part because of its porous permeability, making a small amount of oxygen through the Tong Bi, so that the role of alcohol and oxygen, rather than oxidation. How do aging casks and brewing a cask of wine?
Cask to imitate nature, process in connection with the use of oak products, namely, oak chips, oak chips, oak panels, oak or powder. They can be alone or in combination with the feed hopper in place. Carefully monitor the amount of oxygen additive, and often taste of wine changes. This wine can be in the 9-11 months after the sale. Comparison barrel aging of wine, use one to three years to complete the aging, for sale. Of course, the result is significant cost savings for the oak barrel spending and transportation dollars.
French oak barrels, each priced at 800 U.S. dollars, while in neutral barrels (old casks) insert oak board, costs only about 95 U.S. dollars. A new American oak barrels in between 300-400 U.S. dollars, while in old oak casks in the plug plate costs only 85 U.S. dollars. A 5900 gallons of stainless steel tank cost 16,000 U.S. dollars, in such a tank insert French oak panels, the cost is 6000 U.S. dollars, while the oak board with a cost of 5,000 U.S. dollars (Translator's Note: 5900 gallons ≈ 99 Nje 225 l volume of wood barrel volume. From this we can estimate the cask wine with red wine net 5 articles from China 900 gallons of wine in this one on costs.).
Moreover, according to "Wine Business Monthly" magazine issue of the investigation, oak chips and oak barrels block has been the most popular alternatives; oak board, whether in barrels or in stainless steel tanks are the second alternative spaces; oak powder ranks third, usually it stems in addition to the use of crushing and fermentation process, can greatly facilitate the extraction of pigment, especially for Pinot Noir grapes.
8% from 2002 to the present small wineries as high as 16% of small wineries in the use of micro-oxygen technology; medium-sized wineries, the utilization rate from 30% in 2002 to nearly 50%; Currently, 83% of the major wine factory in the application of this technology. It appears that large wineries applying the technology primarily to reduce costs, while small wineries is to improve the quality of wine. Speed up the wine market is another consideration, and nearly 25% of the small wineries, and 44% of the large wineries use this method to save time.
Yuehanmaikai (John McKay) is an advocate of micro-technology is one of oxygen. His 1998 to 2004 was Napa Valley Oakvue (Oakville) Napa Wine Company's Chief Winemaker. Mr. MacKay is now a consultant three major customers, he Napa Wine Company (the largest custom wine processing enterprises) as they do wine. According to him, the company has 25 tanks of oxygen in the wine for the customer to do micro-processing.
Sacramento (capital of California) Grape and Wine Conference, the Technical Committee as a member of microaerobic his opening statement that he technical operation of the micro-oxygen introduction is strictly pragmatic, Putting aside its economy.
"I first set foot in micro-oxygen technology with a large number of the Qing Caowei of bulk wine. (No micro-oxygenation ago) and we sell the wine maximum of 1.2 dollars / gallon. Micro-oxygen treatment after three months, we sold 1.6 dollars / gallon. I serve it! "
Mr. MacKay since 2000 for his customer's Marilyn Merlot wine make micro-oxygen trademark processing capacity of 25% of the wine. "You have to dare to use some micro-oxygen, but not everyone is as bold as I deal with wine. Not all taste the wine changes every week. If you are not careful, you may do too far with the micro-oxygen, the wine made familiar (due to over-oxidation). However, in coastal areas, Wine can absorb more oxygen. "
Wine consultant Mike Rowland (Michel Rolland) (in the film "wine family" has been described as a micro-oxygen technology enthusiasts) said recently that he is not a "micro-oxygen fans." The Landeerge Salem (Randall Grahm) (wine industry is considered the most intelligent one of the most character) can be said that micro-oxygen technology supporters. Four years ago, he once said, "as a tool, micro-oxygen, of course there may be excessive use, which makes the wine seems to be dipping too, may lose the characteristics of the wine itself." He added, "But I think, if used carefully , it does make wine more expressive, better show the characteristics of their own. "Yuehanmaikai believe micro-oxygen technology may deviate from its origin to wine characteristics. "Origin is a very complex issue, I believe that the origin of the concept, it makes wine different. However, in the wine production process, there are many factors to a certain extent weaken the origin of the features," he told the North American wine information network about "... ... now commercial wineries in the activities carried out in the wine producing properties weakened. "Yuehanmaikai continued," Micro-oxygen can not solve all the problems of your wine. It can solve some major problems brewing, but it can not guarantee that the problem does not occur. "Maike Ha Man (Michael Havens) [that Pacha Man cellar (Havens Wine Cellars) winemaker] is a very frank, he is a supporter of micro-oxygen technology (but not promote lower degree of alcohol).
"Micro-oxygen technology is a tool, it allows me a more accurate way to choose wine evolution" in his wine from New Zealand distributed information network in North America, wrote the message, "In particular, it provides a way to choose wine structure and texture characteristics, is more structural and reducing or better taste and openness. "You should understand that micro-oxygen technology is not just simple tools, in order to become more soft and more to meet the wine market (which usually the brewer's choice), people can also use micro-oxygen technology, production pits a hard skeleton for long-term survival of the wine. "I started in 1997 using micro-oxygen technology ... ..." he continued, "My initial idea is simple: if we can oxygen into wine, then why move to oxygen with the wine (the traditional pouring method)? "
"Today, micro-oxygen technology has on us is a standard procedure, although each batch of wine according to their own composition, and our goal Yao conducted differently. Ajo gives us the opportunity and Pu Taojiu dialogue, Kai Qi oxygen Zai wine new world wine, the response of wine to make corresponding adjustments. Therefore, the comparison simple to follow the traditional process, this process required more guidance winemaker, not the more laissez-faire. "Mr. MacKay said in conclusion: "The problem is that consumers will not know the difference between them, difficult to distinguish from the senses."
Cultivate the habit of taking notes tasting
Now more and more types of wine available in the market to emerge, consumers at large, this is undoubtedly a very enjoying life in the business. In the major supermarkets or retail stores can buy wine for your wine needs. But you through the pen and paper down the wine you tasted it?
Here, I use wine as an example to highlight how like to go wine tasting, words that you need to do tasting notes record which points.
First observation, we have to observe the color of wine in the cup, observe it clear, if we find wine is cloudy it indicates the quality of wine has gone bad. Then according to White; red; rose wine color to be properly recorded. Because we know the color of the wine grape variety and year based to impact. We can use white wine pears white, gold, amber to describe; rose wine, then you can use pink, orange-red to describe; red wine can be purple, ruby red, garnet red and brown to describe.
The second step is to smell wine, wine is also highlighted one of the characteristics of grape varieties, each grape variety through its own unique flavor will make you slowly discover the difference between liquor and wine. Wine flavor broadly divided into five categories: fruity; blossom; spices; vegetables; oak. Not all wines will be included in the aroma, fragrance, when in identifying these needs with your memory to recall that you feel familiar with the taste of wine and then painted right out.
The third step is to taste, our tongue can only taste out of our 4 flavors, they are "sour, sweet, bitter, salty." Sweet tongue is more sensitive; the middle of the tongue is salty sensitive; the base of the tongue is more sensitive to bitterness, which is why we are going to be the use of liquid medication to directly through the base of the tongue to avoid bitterness; the whole both sides of the tongue is more sensitive to acidity. Then there is the wine which in the end few things we need to try out? 6 generally have the following: sugar; wine; acidity; tannins (most in red wine); taste and aftertaste.
Wine is a thing to engage with the taste buds, will sip liquor into a small hole placed in front of mouth, through the tongue and mouth to warm liquor, fragrance slowly to escape.
Wine, on the mouth to mouth and throat may feel warm to be called the "full" in liquor; the other hand is referred to as "light" wine.
Sugar, red wine, feel the article from the Chinese sweet wine net less than what is called "dry" wine, that is what we often see and hear in the market, "Dry Red Dry White," meaning dry; taste to the sweet touch of Italy, can be called "semi-dry type"; tasted the sweetness of obvious, it can be called "sweet."
Acidity of different grape varieties, wine brewed acidity are not the same. Through full access to liquor on both sides of the tongue, feeling the wine acidity. From mild to moderate intensity divided. Mild as apple, moderate, like oranges, and a high degree of like eating the same lemon.
Tannin, where we need to introduce what is tannin? Single-Ning Youyi on Cardiovascular Disease Prevention
Contains a substance called tannin Procyanidols, not only has a protective effect of human blood vessels, and can protect the arterial wall to prevent atherosclerosis, the protective cardiovascular effect. And it is mainly in grape skin and seeds, there is, because the different brewing process, the highest content of tannins in red wine, white wine in little. Tannic astringency in the mouth will produce a rather astringent taste of red wine constitute the main elements of the structure. Sommelier see this as the skeleton of red wine, also from the mild to moderate intensity divided.
Taste: It is broadly divided into 5 categories: fruity; blossom; spices; vegetables; oak. These flavors are based on the end product is a life to the taste of the material to be classified as described under. This is also the cumulative and need a long memory to store these good taste. Sometimes encounter such problems, some very familiar taste, but just can not describe the exact material. Good wine slowly in the mouth was found in a wide range of tastes. However, some general wine is not some other flavor highlights.
Aftertaste: that is that we will swallow or spit the wine, the mouth feel and will not disappear immediately. Because in the mouth, pharynx, nasal cavity was also filled with wine and steam, there are a lot of sense and taste continue to exist, they are gradually reduced and finally disappear, this is the finish. The length of finish and comfort, because wine varies.
All of the above is what you need to record in wine measure, take out your notebook and pen to record every step of the discovery of wine, write down the wine name, year and the date you enjoy this bottle of wine. Such a system full of tasting notes is complete.
Here, I use wine as an example to highlight how like to go wine tasting, words that you need to do tasting notes record which points.
First observation, we have to observe the color of wine in the cup, observe it clear, if we find wine is cloudy it indicates the quality of wine has gone bad. Then according to White; red; rose wine color to be properly recorded. Because we know the color of the wine grape variety and year based to impact. We can use white wine pears white, gold, amber to describe; rose wine, then you can use pink, orange-red to describe; red wine can be purple, ruby red, garnet red and brown to describe.
The second step is to smell wine, wine is also highlighted one of the characteristics of grape varieties, each grape variety through its own unique flavor will make you slowly discover the difference between liquor and wine. Wine flavor broadly divided into five categories: fruity; blossom; spices; vegetables; oak. Not all wines will be included in the aroma, fragrance, when in identifying these needs with your memory to recall that you feel familiar with the taste of wine and then painted right out.
The third step is to taste, our tongue can only taste out of our 4 flavors, they are "sour, sweet, bitter, salty." Sweet tongue is more sensitive; the middle of the tongue is salty sensitive; the base of the tongue is more sensitive to bitterness, which is why we are going to be the use of liquid medication to directly through the base of the tongue to avoid bitterness; the whole both sides of the tongue is more sensitive to acidity. Then there is the wine which in the end few things we need to try out? 6 generally have the following: sugar; wine; acidity; tannins (most in red wine); taste and aftertaste.
Wine is a thing to engage with the taste buds, will sip liquor into a small hole placed in front of mouth, through the tongue and mouth to warm liquor, fragrance slowly to escape.
Wine, on the mouth to mouth and throat may feel warm to be called the "full" in liquor; the other hand is referred to as "light" wine.
Sugar, red wine, feel the article from the Chinese sweet wine net less than what is called "dry" wine, that is what we often see and hear in the market, "Dry Red Dry White," meaning dry; taste to the sweet touch of Italy, can be called "semi-dry type"; tasted the sweetness of obvious, it can be called "sweet."
Acidity of different grape varieties, wine brewed acidity are not the same. Through full access to liquor on both sides of the tongue, feeling the wine acidity. From mild to moderate intensity divided. Mild as apple, moderate, like oranges, and a high degree of like eating the same lemon.
Tannin, where we need to introduce what is tannin? Single-Ning Youyi on Cardiovascular Disease Prevention
Contains a substance called tannin Procyanidols, not only has a protective effect of human blood vessels, and can protect the arterial wall to prevent atherosclerosis, the protective cardiovascular effect. And it is mainly in grape skin and seeds, there is, because the different brewing process, the highest content of tannins in red wine, white wine in little. Tannic astringency in the mouth will produce a rather astringent taste of red wine constitute the main elements of the structure. Sommelier see this as the skeleton of red wine, also from the mild to moderate intensity divided.
Taste: It is broadly divided into 5 categories: fruity; blossom; spices; vegetables; oak. These flavors are based on the end product is a life to the taste of the material to be classified as described under. This is also the cumulative and need a long memory to store these good taste. Sometimes encounter such problems, some very familiar taste, but just can not describe the exact material. Good wine slowly in the mouth was found in a wide range of tastes. However, some general wine is not some other flavor highlights.
Aftertaste: that is that we will swallow or spit the wine, the mouth feel and will not disappear immediately. Because in the mouth, pharynx, nasal cavity was also filled with wine and steam, there are a lot of sense and taste continue to exist, they are gradually reduced and finally disappear, this is the finish. The length of finish and comfort, because wine varies.
All of the above is what you need to record in wine measure, take out your notebook and pen to record every step of the discovery of wine, write down the wine name, year and the date you enjoy this bottle of wine. Such a system full of tasting notes is complete.
Buy wine knowledge
1, the major wine grape varieties
A long history of grape cultivation, many varieties can be broadly divided into two major wine grape and table grape type. By geographical distribution and ecological characteristics, can be divided into European and Asian populations, East Asian populations and North American populations of the three populations. The inherent characteristics of each grape, the quality of the wine has a decisive importance. Can be said that any grape wine, but not any wine grapes can come to spawn.
Here are several varieties of red wine for wine:
(1) Cabernet Sauvignon. Eurasian species, originating in France, in 1892, Yantai, Shandong Province by the introduction of Western Europe. The brew was ruby red red wine, alcohol and co-ordination, wine Feng fact, the typical grass, green pepper aroma, long aftertaste, is an important international luxury wine red wine varieties.
(B) Snake Pearl. Eurasian species, French origin, introduced in 1892 from Western Europe, Yantai, Shandong, Hebei Changli in recent years also have a plant. Cabernet Sauvignon is the sister line, the brewing of dry red wine aroma, sturdy wine, full, full of energy.
(C) of the other varieties. Merlot, Caramel, Syrah, and Carignan Blue French grape varieties such as red wine suitable for brewing.
The following is suitable for brewing dry white wine varieties:
(1) Riesling. Also known as Riesling, the Eurasian species of origin in southern France, in 1892, Yantai, Shandong Province by the introduction of Western Europe, now the old course of the Yellow River in Shandong Peninsula and the more cultivated areas. The wine of pale yellow wine, fruity, mellow wine, lingering aftertaste, a luxurious wine dry white wine varieties.
(B) Chardonnay. Also known as Chardonnay, the Eurasian species, French origin, introduced by the French in 1980, currently Hebei, Shandong, Henan, Shaanxi and Xinjiang are cultivated. The wine of pale yellow wine, fruity, soft refreshing, dry aging is the production of rare varieties of white wine.
(C) of the other varieties. Riesling, Sauvignon Blanc is fermented dry white wine such as the famous variety.
Second, wine classification
(A) Color points by Wine
1, red wine. Red meat with the skin or flesh white grape skins are made of red paper from China, made of red wine yeast network, liquor containing colored peel or pulp material, making it mainly in red wine.
2, white wine. White meat white meat or red skin with white grapes by fermentation peeled, these wine color to yellow tone.
3, pink wine. Grapes with colored material colored by some leaching fermentation, its color range between red wine and white wine.
(B) the sugar content of wine points
1, dry wine. As the color difference, is divided into red wine, dry white wine and dry pink wine. Dry wine is the sugar content (glucose, the same below) is less than or equal to 4.0g / L of wine.
2, semi-dry wine. Because of different colors, divided into semi-dry red wine, dry white wine and semi-pink wine. Semi-dry wine is the sugar content of 4.1 ~ 12.0g / L of wine.
3, semi-sweet wine. Because of different colors, divided into semi-sweet red wine, semi sweet white wine and pink semi-sweet wine. Semi-sweet wine is the sugar content of 12.1 ~ 50.0g / L of wine.
4, sweet wine. Because of different colors, are divided into sweet red wine, sweet white wine and sweet pink wine. Semi-sweet wine is the sugar content is greater than 50.1g / L of wine.
Third, choose Notes
With the improvement of living standard, people have become increasingly demanding consumer goods tend to be healthy, naturally. Wine is the world's smooth species of wine, more nutritional value and health effects, which combines culture, art, nutrition and fashion all in one, in an array of wine drinks, has become the focus of attention of consumers. Hot to make wine a part of unscrupulous manufacturers of fake and shoddy products, they use lack of knowledge of wine consumers by using the "three Seiichi water" (alcohol, flavor, saccharin and water), and even chemical compounds (such as artificial colors, by thick etc) so-called blending wine, hurt the consumer. Consumers generally can not correct the wine tasting, blending out of this so-called wine only from physical and chemical indicators is more difficult to distinguish, so choose the best-known consumer products companies.
A long history of grape cultivation, many varieties can be broadly divided into two major wine grape and table grape type. By geographical distribution and ecological characteristics, can be divided into European and Asian populations, East Asian populations and North American populations of the three populations. The inherent characteristics of each grape, the quality of the wine has a decisive importance. Can be said that any grape wine, but not any wine grapes can come to spawn.
Here are several varieties of red wine for wine:
(1) Cabernet Sauvignon. Eurasian species, originating in France, in 1892, Yantai, Shandong Province by the introduction of Western Europe. The brew was ruby red red wine, alcohol and co-ordination, wine Feng fact, the typical grass, green pepper aroma, long aftertaste, is an important international luxury wine red wine varieties.
(B) Snake Pearl. Eurasian species, French origin, introduced in 1892 from Western Europe, Yantai, Shandong, Hebei Changli in recent years also have a plant. Cabernet Sauvignon is the sister line, the brewing of dry red wine aroma, sturdy wine, full, full of energy.
(C) of the other varieties. Merlot, Caramel, Syrah, and Carignan Blue French grape varieties such as red wine suitable for brewing.
The following is suitable for brewing dry white wine varieties:
(1) Riesling. Also known as Riesling, the Eurasian species of origin in southern France, in 1892, Yantai, Shandong Province by the introduction of Western Europe, now the old course of the Yellow River in Shandong Peninsula and the more cultivated areas. The wine of pale yellow wine, fruity, mellow wine, lingering aftertaste, a luxurious wine dry white wine varieties.
(B) Chardonnay. Also known as Chardonnay, the Eurasian species, French origin, introduced by the French in 1980, currently Hebei, Shandong, Henan, Shaanxi and Xinjiang are cultivated. The wine of pale yellow wine, fruity, soft refreshing, dry aging is the production of rare varieties of white wine.
(C) of the other varieties. Riesling, Sauvignon Blanc is fermented dry white wine such as the famous variety.
Second, wine classification
(A) Color points by Wine
1, red wine. Red meat with the skin or flesh white grape skins are made of red paper from China, made of red wine yeast network, liquor containing colored peel or pulp material, making it mainly in red wine.
2, white wine. White meat white meat or red skin with white grapes by fermentation peeled, these wine color to yellow tone.
3, pink wine. Grapes with colored material colored by some leaching fermentation, its color range between red wine and white wine.
(B) the sugar content of wine points
1, dry wine. As the color difference, is divided into red wine, dry white wine and dry pink wine. Dry wine is the sugar content (glucose, the same below) is less than or equal to 4.0g / L of wine.
2, semi-dry wine. Because of different colors, divided into semi-dry red wine, dry white wine and semi-pink wine. Semi-dry wine is the sugar content of 4.1 ~ 12.0g / L of wine.
3, semi-sweet wine. Because of different colors, divided into semi-sweet red wine, semi sweet white wine and pink semi-sweet wine. Semi-sweet wine is the sugar content of 12.1 ~ 50.0g / L of wine.
4, sweet wine. Because of different colors, are divided into sweet red wine, sweet white wine and sweet pink wine. Semi-sweet wine is the sugar content is greater than 50.1g / L of wine.
Third, choose Notes
With the improvement of living standard, people have become increasingly demanding consumer goods tend to be healthy, naturally. Wine is the world's smooth species of wine, more nutritional value and health effects, which combines culture, art, nutrition and fashion all in one, in an array of wine drinks, has become the focus of attention of consumers. Hot to make wine a part of unscrupulous manufacturers of fake and shoddy products, they use lack of knowledge of wine consumers by using the "three Seiichi water" (alcohol, flavor, saccharin and water), and even chemical compounds (such as artificial colors, by thick etc) so-called blending wine, hurt the consumer. Consumers generally can not correct the wine tasting, blending out of this so-called wine only from physical and chemical indicators is more difficult to distinguish, so choose the best-known consumer products companies.
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