The purpose of drinking

Wine, that is, alcoholic beverages fermented by substances containing starch or sugar such as grains and fruits.

Wine is a special thing, with multiplicity: in essence, wine is a substance, a mixed drink containing acid, ester, aldehyde, alcohol and other chemical components. The main components of alcohol (alcohol) can be directly absorbed by the stomach without going through the digestive system. A few minutes after drinking, alcohol is first brought to the liver by blood, filtered by the liver, then reaches the heart, then to the lungs, then from the lungs back to the heart, then through the aorta to the veins, then to the brain and higher nerve centers ... and then has a wonderful effect on people's physiology and psychology. This may be the most basic motivation and inducement for human beings to like wine! As a cultural form and phenomenon, the connotation of wine is naturally ever-changing and colorful with the differences of times, regions and nationalities.

Wine is a big drink created by people of all ethnic groups in the long-term historical development process. The oldest physical wine in the world is the wine unearthed in Samaria, Iran, which is still mellow more than 3,000 years ago. The oldest physical wine in China is the imperial wine of Han Dynasty unearthed in Xi 'an. According to experts' research, it is grain wine (also certified as yellow rice wine by experts). As a yellow rice wine worker, I am very excited and lucky! ) It's delicious, delicious, amazing! In China's Oracle Bone Inscriptions, the word "wine" and words related to wine such as "Yi", "Zun" and "You" appeared very early. It can prove that wine has existed for a long time. As for the records in literature and history, there are countless more. For example, in China's first book of poetry, The Book of Songs, there is a poem about "Drunk with wine, full with virtue" (elegance means drunkenness). In Zhouyi, Zhou Li, Book of Rites, Zuo Zhuan and other ancient books, there are many records about ancient drinking customs, such as "drinking can support the elderly", which shows that wine has many uses. It is indispensable in life customs. Legend has it that the man who invented wine is called Du Kang. When he was a long-term worker, he once accidentally put sorghum rice into a hole in a tree. After a long time, it is fermented into wine. So it was named "wine" at the beginning, and then the word "wine" came into being. Increase the historical allusions of "wine". When wine was produced is now impossible to verify.

Wine, a masterpiece of art, permeates every corner of human life and every aspect of human culture with its unique charm of water-shaped fire characters. Similarly, life is like wine. Life should be knowledge, boldness of vision, quality of wine, optimism in the hardships of life, fortitude in the storms, and enterprising in the struggle, which can bring such rich colors and infinite joy to our life.

TTGTTG wine is a wonderful thing. At first, the ancestors probably discovered the beauty of fruit from the natural fermentation liquid of fruit, and then learned to make it. A few years ago, people found wine thousands of years ago in archaeological excavations in the mainland. Its history is not as long as that of China. Although there are cases of prohibition of alcohol at home and abroad, I'm afraid no one can completely do it. With a cup in your hand, people's minds will gradually open up and become enthusiastic and heroic. If it weren't for drinking more than a dozen bowls of good wine in a row, how dare Song Wu cross Jingyanggang? Even more amazing is that wine can stimulate people's imagination and creativity, so poets and artists always have a special fate with wine. The first poet in China who was famous for drinking was Ruan Ji in Wei and Jin Dynasties.

China has a long history of wine-making, with a variety of famous wines, which enjoys a high reputation at home and abroad. Yellow rice wine is one of the oldest wines in the world. About 3000 years ago, during the Shang and Zhou Dynasties, China people created the compound fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. About 1000 years ago in the Song Dynasty, China people invented the distillation method, and since then, liquor has become the main liquor for China people to drink. Wine permeates the whole 5,000-year history of Chinese civilization, and plays an important role in China people's life from literary and artistic creation, cultural entertainment to diet and cooking, health care and so on.

Legendary ancestors of brewing: Du Kang and Yidi.

China has the most national wines: yellow rice wine and white wine.

The first wines that humans learned to brew: fruit wine and milk wine.

The earliest malt liquor in China: whole grains.

The earliest complete set of brewing apparatus unearthed at present: Dawenkou culture period in Shandong Province.

The oldest existing wine: 1980 wine unearthed from tombs in the late Shang Dynasty in Henan (about 3000 years ago) is now in the Palace Museum.

The earliest discovery so far: bronze wares of the Eastern Han Dynasty (now in Shanghai Museum).

The earliest monopoly of wine was implemented in the third year of Emperor Wu of the Han Dynasty (98 BC).

The earliest record of wine price: In the sixth year of Han Dynasty (8 1 BC), officials sold wine at a price of four yuan per liter.

The earliest written record of wine: Oracle Bone Inscriptions in Shang Dynasty.

The earliest record of wine: Sima Qian's Historical Records Biography of Dawan.

The earliest record of malt production method was Qi Yaomin's Book by Jia Sixie in the Northern Wei Dynasty.

The earliest record of medicinal liquor production technology: the silk book "Healthy Prescription" unearthed at Mawangdui in the Western Han Dynasty.

The earliest advertisement for selling wine records that Han Feizi's "Han Feizi" at the end of the Warring States period "Song people drank alcohol and held a high banner".

The earliest mechanized winery in China: Yantai Changyu Grape Brewing Company.

The earliest brewery in China was built in Harbin in 1900.

The First Fully Mechanized Yellow Winery in China: Wuxi Yellow Winery

At present, the most expensive wine in China: Moutai.

At present, the largest output of beverage wine: beer.

Another name for wine

Huanbo, cup contents, Jinbo, Baiduo, frozen mash, kettle, kettle contents, cooking, spoon, yellow seal, clear taste, old wine, light green wine, Qingzhou engagement. When people drink and praise wine, they always give wine an interesting nickname or alias. Most of these names come from some allusions, or depend on the taste, color, function, function, shade and brewing method of wine. Many nicknames of wine are widely circulated among the people, so literature is often used as a synonym for wine in poetry and novels. This is also a feature of Chinese wine custom culture.

Drinking method of wine

Drinking method of yellow rice wine

The drinking method of yellow rice wine can be eaten if the taste is not good, or you can just drink fruit juice. The latter is more common.

The traditional drinking method is warm drinking, in which the wine container is scalded in hot water or heated by fire. Warm drinking is characterized by rich aroma and soft taste. But the heating time should not be too long, otherwise the alcohol will volatilize, but it will be tasteless. Generally in winter, hot drinks are popular.

Another method is to drink at room temperature. In Hong Kong and Japan, it is popular to drink with ice. That is, add some ice cubes to the glass, inject a small amount of yellow wine, and finally dilute it with water. Some people can also put a slice of lemon in the cup.

When drinking, with different dishes, you can experience the unique flavor of yellow wine. Take Shaoxing wine as an example:

Dry red wine should be accompanied by cold dishes such as vegetables and jellyfish skin;

Semi-dry rice wine is suitable for meat and hairy crabs;

Semi-sweet wine, suitable for chickens and ducks;

Sweet fragrant snow wine is suitable for beet.

Drinking rules

Wine is usually drunk at the table, so it is often called table wine. When serving wine, if there are many kinds of wine, there are several international general rules:

White wine first, then red wine;

New wine comes first, then old wine;

Light wine first, then mellow wine;

Dry wine first, then sweet wine.

Aperitif, table wine, liqueur.

An aperitif before meals can stimulate appetite. There are many kinds of wines suitable for aperitif. Most traditional aperitifs are absinthe and sherry. Most of these wines have added spices or some plant materials to enhance the flavor of the wine. Modern aperitif is mostly mixed wine, which is based on wine or spirits, soaked with plant raw materials or added during distillation.

Table wine is the wine to drink while eating, and wine is commonly used.

In the west, there is a custom of drinking after meals. The main types after meals are brandy and liqueur. Liqueur is also a strong liquor, but its taste is determined by the spices added. There are two main production methods. One method is to soak the essence in spirits, and the other method is to add spices for distillation. Add syrup as sweetener. Therefore, liqueur is sweet wine.

Cocktails and long drinks.

Cocktails and long drinks are mixed wines. Based on spirits, with spice wine, eggs, fruit juice, ice cubes and sugar water. Spirits can be whisky, brandy, rum, Ouedec, etc. China famous wines such as Maotai, Jiannanchun and Wuliangye are also commonly used as base wines in China. Cocktails can be divided into pre-dinner cocktails, after-dinner cocktails or champagne cocktail, which are used in different occasions.

Cocktails and long drinks are prepared in a similar way. The difference lies in the different proportions of various materials.

Cocktails, also known as short drinks. Distilled liquor is generally used as the base liquor, which is characterized by high alcohol content, accounting for about 50-70% of the total capacity, and strong flavor, so it is suitable for long-term storage.

Long-term drinking is a low-alcohol beverage mixed with spirits, fruit juice, soda and so on. There is less wine in the ingredients and more drinks, which are lighter than cocktails. Can be placed for a long time.

The best temperature for drinking.

Yellow rice wine: The taste doubles after proper heating, but whether the temperature is appropriate has not been systematically studied. In ancient times, a piece of paper and a piece of paper bowl were used. Fill the pouring bowl with hot water, and then put the wine into the pouring bowl. In modern times, wine is packed in a tin hip flask and heated in the kettle. Generally, it is advisable not to burn the mouth, and the temperature is about 45-50℃.

Liquor: Generally, it is drunk at room temperature. However, if you drink it after a little heating, the taste will be softer and the aroma will be rich. The evil smell disappeared. The main reason is that some low-boiling components in wine, such as acetaldehyde and methanol, volatilize at higher temperature, and these components usually contain spicy taste.

Wine: Different wines have different drinking temperatures.

White wine and pink wine 8- 12℃

Champagne, sparkling wine and sweet white wine 6-8℃

Fresh red wine 12- 14℃

Old red wine 15- 18℃

Beer is a low-alcohol beverage, and its suitable drinking temperature is between 7- 10℃, and some even around 5℃. If you drink dark beer, the temperature will be lower. It is more popular to freeze the wine in the refrigerator until there is a thin layer of frost on the surface.

Tips for not getting drunk when drinking.

1, don't drink alcohol on an empty stomach, because alcohol on an empty stomach absorbs quickly and people get drunk easily; The best preventive method is to eat edible food, such as fat, hooves and so on. Before drinking, or drinking milk, use the indigestible characteristics of fat in food to protect the stomach and prevent alcohol from permeating the stomach wall. Don't drink on an empty stomach, this is the main trick not to get drunk. Because it can prolong the absorption time of ethanol in the body.

2. Don't drink with carbonated drinks such as cola and soda. The ingredients in this kind of drinks can accelerate the absorption of alcohol by the human body.

As for drinking hot soup after drinking, especially fish soup stewed with shredded ginger, it has a special hangover effect.

Because alcohol is harmful to the liver, you should eat more green leafy vegetables when drinking, in which antioxidants and vitamins can protect the liver. You can also eat some soy products, of which lecithin has the function of protecting the liver.

It's best not to drink strong tea after getting drunk, but to drink light tea. Tea polyphenols in tea have a certain protective effect on the liver, but theophylline in strong tea can make blood vessels contract, raise blood pressure and aggravate headaches. If someone drinks too much involuntarily, they can eat some fruit or drink some juice afterwards, because the acidic components in fruit and juice can neutralize alcohol. Many people often don't eat after drinking, which is more harmful. They should eat some digestible food, such as a bowl of noodles.

6, should be slow rather than fast. Alcohol can enter the blood five minutes after drinking, and the alcohol concentration in the blood can reach the peak at 30- 120 minutes. If you drink fast, the concentration of ethanol in your blood will increase rapidly and you will get drunk soon. If you drink it slowly, your body can have enough time warp ethanol, and the amount of ethanol produced is less, so it is not easy to get drunk.

7. Combination of food and drink. What is the hardest thing to get drunk when drinking? It is best to eat pork liver. This is not only because of its rich nutrition, but also because pig liver can improve the detoxification ability of human body to ethanol. People who drink regularly will lose vitamin B in their bodies, and pig liver is the most abundant food of vitamin B, so it is an ideal match to eat boiled pig liver or fried pig liver.

8. Fruit dessert. Eating dessert and fruit immediately after drinking can prevent getting drunk. As the saying goes, "If you eat sweet persimmons after drinking, the smell of wine will disappear", which is true. Sweet persimmon and other fruits contain a lot of fructose, which can oxidize ethanol and accelerate the decomposition and metabolism of ethanol. Dessert has a similar effect.

9. To prevent gastritis and dehydration after drinking, you can drink milk with sugar or honey, which can promote the decomposition of ethanol and protect the gastric mucosa. Because dehydration will cause salt loss, you can drink some light salt water or rehydration salt.

Why is old wine particularly fragrant? In general wine, besides ethanol, it also contains organic acids and fusel. Organic acids are sour, fusel smells bad, tastes astringent and stings the throat. However, in the process of long-term storage, organic acids and fusel can be esterified with each other to form a variety of ester compounds, each of which has a variety of aroma, so the aroma of old wine is mixed. Rich and beautiful, because esterification removes fusel, the taste becomes pure.

Liquor, beer, wine and rice wine are also called the four major wine systems in China, among which: Liquor is popular in Shandong, Sichuan, Guizhou, Northeast China, Anhui, Henan and other regions; The per capita beer consumption in some coastal or large and medium-sized cities is much higher than that in small and medium-sized cities and rural markets in the central and western regions; Wine occupies an absolute monopoly position in Tonghua, Changli, Yantai, Xinjiang and other production bases; Yellow rice wine is popular in Jiangsu, Zhejiang and Shanghai, and gradually becomes the mainstream of local alcohol consumption.

Encyclopedia of hangover relieving methods:

1, honey hangover. Dilute honey with water and take it slowly. Honey water has a higher concentration.

2, vinegar hangover. Cook a bowl of sour soup with vinegar and take it. Slowly take a small cup of vinegar (about 20 ml). Shredded radish soaked in jealous sugar (a big bowl). Take two preserved eggs soaked in vinegar. Vinegar can relieve alcoholism, mainly because the ethanol in wine and the organic acids in vinegar will meet in the human stomach, resulting in acetylation reaction, reducing the concentration of ethanol, thus reducing the toxicity of alcohol.

3, tofu hangover. Tofu dishes should be used as appetizers when drinking. Cysteamine trapped in tofu is a main amino acid, which can detoxify hexanal and excrete it quickly after eating.

4, raw egg white, fresh milk, frosted persimmon hangover. These three herbs are decocted in soup to relieve hangover.

5, sugar tea hangover. Sugar tea can dilute the alcohol concentration in the blood and accelerate excretion.

6, celery hangover. Celery juice can cause headache and brain swelling after drinking, facial flushing.

7, mung bean hangover. Appropriate amount of mung beans, washed with warm water, mashed, washed with boiling water or boiled in soup.

8, salt hangover. Excessive drinking makes the pleura uncomfortable. You can add a little salt to the boiling water, and you can immediately relieve the hangover after drinking it.

9, citrus peel hangover. Bake orange peel, grind it into powder, add salt 1.5g, and make soup.

10, white radish has a hangover. A catty of white radish, mashed into mud to get juice, and served at one time. You can also drink brown sugar in white radish juice. You can also eat raw radish.

1 1, fresh orange hangover. Three or five fresh oranges (fresh oranges are also acceptable), which can be squeezed or eaten.

12, raw pear hangover. Eat pears or squeeze pear juice to drink.

For people who are as drunk as a fiddler, if they still can't sober up after adopting the above methods, they can gently rub their throats with clean chicken feathers or pinch their throats with their hands to make them spit out the remaining wine in their stomachs, which can alleviate the drunken state. If it still doesn't work, you need to see a doctor.

Chinese hard liquor

-According to the koji used and the main technology.

The main types of solid liquor are:

(1) Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat, barley and a certain amount of peas. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.

(2) Xiaoqu Liquor Xiaoqu Liquor takes rice as raw material, which is mostly semi-solid fermentation, while southern liquor is mostly Xiaoqu liquor.

(3) bran koji wine was developed on the basis of Yantai operation method after liberation. Pure cultured Aspergillus and pure cultured distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because the production cost is low, it is adopted by most wineries, and this kind of wine has the largest output. Take the public as the object of consumption.

(4) Liquor by mixed koji method is mainly a mixture of Daqu and Xiaoqu.

(5) Liquor by other saccharifying agents This is liquor brewed by saccharifying enzyme fermented by active dry yeast (or aroma-producing yeast).

The types of liquor by solid-liquid combination method are:

(1) The representative of semi-solid and semi-liquid fermented wine is Guilin Sanhua wine, which is made of rice as raw material, Xiaoqu as saccharifying starter, solid saccharification, semi-solid and semi-liquid fermentation and distillation.

(2) Fen-flavor liquor adopts Fen-flavor technology, which is represented by Sichuan Tuopai liquor. There is also a kind of essence-series steamed wine, which is made by adding essence to fermented grains and then series steaming.

(3) Blended liquor This liquor is a liquor made by blending solid liquor (not less than 10%) with liquid liquor or edible alcohol in a proper proportion.

(4) Liquid fermented liquor, also known as "one-step" liquor, is similar to alcohol production, but absorbs some traditional techniques of liquor, and the quality of liquor is generally average; Some processes are compensated by aroma-producing yeast.

In addition, there is a special blended liquor, which is based on edible alcohol and blended with edible essence.

-According to the flavor type of wine (in national wine evaluation, wines are often classified like this)

(1) maotai-flavor liquor, represented by maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji.

(2) Luzhou-flavor liquor, represented by Luzhou Laojiao Tequ, Wuliangye and Yanghe Daqu. It is characterized by rich aroma, sweet and delicious taste, diverse fermentation raw materials, mainly sorghum, and mixed steaming and slag-continuing process. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. This type of wine is produced by wineries in Sichuan, Jiangsu and other places.

(3) Fen-flavor liquor, represented by Fenjiu, is characterized by its pure flavor, which is fermented by steaming, deslagging and ground vats.

(4) Rice-flavor liquor, represented by Guilin Sanhua Liquor, is characterized by pure rice flavor, with rice as raw material and Xiaoqu as saccharifying agent.

(5) Other aromatic liquors, such as xifeng liquor, Dongjiu and Baisha Liquor, have their own characteristics. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method.

-According to the quality of the wine

(1) * * * conducted a national-level appraisal of national famous liquor. Maotai, Fenjiu, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and other liquors have been rated as famous wines in previous national wine tasting.

(two) the national quality wine and wine review at the same time.

(3) The provinces and departments identify famous wines.

(4) Generally, liquor such as liquor is produced by liquid method.

-According to the alcohol content

(1) High-alcohol Liquor This is the liquor formed by traditional production methods in China, and its alcohol content is above 4 1 degree, mostly above 55 degrees, and generally not more than 65 degrees.

(2) Alcoholization technology is adopted for low-alcohol liquor, and the alcohol content is generally 38 degrees. There are also more than 20 degrees.

beer

-Classification according to wort concentration

1, low concentration type: wort concentration 6 ~ 8 (Bahrain sugar content meter), alcohol content about 2%. It can be used as a refreshing drink in summer, but its disadvantages are poor stability and short storage time.

2. Medium-strong type: the wort concentration is 10 ~ 12, with 12 as the common type, and the alcohol content is about 3.5%, which is the main variety of beer production in China.

3. High concentration type: the wort concentration is 14 ~ 20, and the alcohol content is 4% ~ 5%. The beer has long production cycle, high solid content and good stability, and is suitable for storage and long-distance transportation.

-Classification according to yeast characteristics

1. Top fermented beer: wort is made by leaching saccharification and fermentation with top yeast. The beer produced by this method is world famous, such as ale, light beer, dark beer and dark beer.

2. Fermented beer is as follows: wort is made by boiling saccharification and fermented by the following yeasts. The beer produced by this method includes Pearson light beer, Dortmund light beer and Munich dark beer internationally. All beer produced in China is fermented beer.

-According to the color of beer.

1, yellow beer (light beer): pale yellow, with short malt as raw material, hops with outstanding aroma and refreshing taste, is a bulk product of beer production in China. Its chromaticity (expressed by the number of milliliters of 0.00 1 1 mol iodine solution/100 ml) is generally kept between 0.5ml iodine solution.

2. Dark beer: dark red-brown or dark brown in color, brewed from malt roasted at high temperature, with high solid content, high wort concentration, low fermentation degree, mellow taste and obvious malt aroma. Its chromaticity is generally between 5 ~ 15 ml iodine solution.

-Classification by sterilization.

1, Draft beer: Also called draft beer, it is beer sold without pasteurization. Draft beer contains live yeast, which has poor stability.

2. Cooked beer: Cooked beer is pasteurized after bottled or canned, which is relatively stable and can be sold all year round, and is suitable for export to other places or abroad.

Classification of wine:

There are many kinds of wine. Generally divided into two categories: sparkling wine and sparkling wine. Still wine can be divided into white wine, red wine and rose wine. Sparkling wine is represented by champagne. In addition, sherry with brandy; With the addition of roots and bark, absinthe made by traditional medicinal liquor brewing method is the same wine. But generally speaking, we can divide wine into the following five categories:

1, still wine: Still wine is also called still wine because it excludes carbon dioxide produced after fermentation. This wine is the mainstream product of wine, and its alcohol content is about 8%- 13%. According to grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine.

Liquor-only the juice of grapes is fermented, and the culture period is generally less than one year. The taste is refreshing, the tannin content is low, the fruit is rich and the acidity is obvious.

Red wine-the skins, pulp and seeds of grapes have been fermented with juice for more than one year. Compared with liquor, it is rich in taste, contains tannin and has astringent taste. Because of its high degree of fermentation, it is usually not sweet, but liquor is more stable than liquor, and its shelf life can reach several decades.

Rose red wine-the so-called "rose red" is to describe its color. It is made by adding red wine to white wine, which can shorten the soaking time of red wine and has a taste between white wine and red wine.

2. Sparkling wine: it is named because it will produce carbon dioxide after two fermentations after bottling, and its alcohol content is about 9%- 14%. This wine is most famous for its "Champagne" produced in the Champagne region of France.

3. Fortified wine: Other high-concentration wines are added during or after fermentation, resulting in higher alcohol content than the first two, about 15%-22%. The culture period of this wine is long, and the mixed wine of different years and different producing areas has stable wine quality and long storage period. Spanish sherry is the best of its kind.

4. Seasoning wine-absinthe

5. Black Pi Nuo wine [/url]

Composition of wine:

Wine is not just a solution of water and alcohol, it has rich connotations:

80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines.

B 9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste.

C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine.

D. phenolic compounds. 1 to 5 grams per liter, mainly natural red pigments and tannins, which determine the color and structure of red wine.

E. 0.2 to 5 grams of sugar per liter. Different kinds of wine have different sugar contents.

F. Aromatic substances (hundreds of milligrams per liter) are highly volatile and varied.

G. amino acids, protein and vitamins (c, B 1, B2, B 12, PP). They will affect the nutritional value of wine.

Therefore, moderate drinking is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol.

Wine brewing:

1. Screening-Grapes after harvest sometimes have grape leaves or immature grapes, so rigorous wineries will screen them before brewing and classify them according to the maturity of grapes if necessary.

2. Peeling-Contact grape juice with grape skin to dissolve tannin, red pigment and aromatic substances in grape skin. However, attention should be paid to avoid the release of oil from grape stems and seeds, which will affect the quality of wine.

3. Juicing-In the process of juicing, the pressure should be even, not too large, so as to avoid the bitter taste of grape stems and seeds destroying the taste of wine. Traditionally, the squeezing effect of air bag press is very good.

4. Clarification-precipitation method or centrifugation method is used to remove foreign substances in sediment and grape chips, and this process must be carried out at low temperature.

5. Fermentation-The temperature control of alcohol fermentation in temperature-controlled oak barrels or stainless steel wine cans is very important, and it must be kept at 10 ~ 32 degrees, so that sugar and yeast in grapes can be converted into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or sulfur dioxide is added, the fermentation will stop. The alcohol concentration and sweetness of wine can be controlled by these two methods.

6. Aging-In order to improve the stability of wine, make it mature and have a harmonious taste, high-quality red wine is aged in oak barrels to supplement the fragrance of wine, and at the same time, appropriate oxygen is provided to make the wine more round and harmonious, and precipitated substances are removed by changing barrels.

7. Bottle-After wine has been stored in oak barrels for a long time, it can be sold in the market in glass bottles with labels.

Classification of wine:

French wine grading system can be said to be the most perfect wine grading system in the world at present, and its related legal norms and control are also quite comprehensive.

French wines are divided into the following four grades, starting from the highest grade:

1.A.O.C (legally produced wine, the smaller the place of origin, the higher the degree of detail)

2.v.d.q.s (excellent regional wine, which is a grade between the wine in the legal producing area and the regional wine).

3.Vindepays (local wine, the grade is lower than V.D.Q.S)

4. Wine (daily table wine)

Many countries, such as Germany, have also established wine grading system and related laws and regulations.

German wines are divided into the following four categories according to their quality:

1.qmp (qualitatsweinmitpradikat) quality wine.

2. QBA (Qualitatsweinb.a.) special zone wine

3. Landwein wine

4.Tafelwein catering wine

Types of yellow rice wine

Yellow rice wine is made from rice and other grains through cooking, saccharification, fermentation and filter pressing. There are many kinds of yellow rice wine. One of the criteria for classification is based on sugar content. Yellow rice wine can be divided into four categories according to sugar content: dry rice wine, semi-dry rice wine, semi-sweet rice wine and sweet rice wine. Through scientific analysis and identification, these four kinds of yellow wine are the four famous brands of Shaoxing wine, namely Yuan red wine, yellow wine, good wine and Xiangxue wine.

Dry yellow rice wine-sugar content is less than 1.00g/ 100ML (calculated by glucose). "Dry" table wine contains less sugar, and all the sugar is fermented into alcohol, so the sugar in wine is the lowest. The wine belongs to dilute mash fermentation, and the total amount of water added is about 3 times that of raw rice. The fermentation temperature is controlled low, and the time interval between harrowing and stirring is short. Yeast grows vigorously, so the fermentation is thorough and the residual sugar is very low.

Color, fragrance and taste: the taste is mellow and fresh, rich and mellow, orange yellow to dark brown, clear and transparent, and shiny.

Semi-dry yellow rice wine-sugar content is 0.0 1-0.03g/mL. The sugar in the semi-dry table wine has not been completely fermented into alcohol, and some sugar remains. In the fermentation process, the requirements are higher. This wine is of good quality and good flavor. It can be kept for a long time. It is the top grade of yellow rice wine. Most of China's exported wines fall into this category.

Color, fragrance and taste: the taste is mellow, soft and fresh, rich and mellow, orange yellow to dark brown, clear and shiny.

Semi-sweet yellow rice wine-sugar content 0.03-0. 10g/mL. This wine has a unique craft. Adding the finished yellow wine instead of water into the fermented mash made the alcohol concentration in the fermented mash reach a high level in the initial stage of saccharification and fermentation, which inhibited the growth rate of yeast to some extent. Due to the small number of yeast, the sugar produced in the fermented mash can not be converted into alcohol, so the finished wine has a high sugar content. The wine is rich in aroma, moderate in alcohol content, sweet and mellow in taste, and is a treasure in yellow rice wine. Disadvantages: Not suitable for long-term storage. The longer the storage time, the darker the color.

Color, fragrance and taste: mellow, fresh, sweet and refreshing, harmonious, rich and mellow, clear and transparent, full of luster.

Sweet yellow rice wine-sugar content 0. 10-0.20g/mL. Generally, the rice sprinkling operation method is used to mix the medicinal liquor and nest the sweet distiller's grains first. When saccharification reaches a certain level, 40-50% rice wine or distiller's grains are added to inhibit saccharification and fermentation of microorganisms. Because of the addition of rice wine, the alcohol content is also high. It can be produced all year round.

Color, fragrance and taste: fresh, sweet, mellow, harmonious, rich and mellow, orange-yellow to dark brown, clear, transparent and shiny.

Thick sweet yellow rice wine-sugar content is 0.20g/mL.

Color, fragrance and taste: honey is sweet and mellow, with harmonious wine body, rich and mellow, orange yellow to dark brown, clear and transparent, and shiny.

Cocktails

One: Pre-dinner cocktails, after-dinner cocktails, dinner cocktails, bedtime cocktails and party cocktails are divided according to drinking time and occasion.

(1) Pre-meal cocktail, also known as pre-meal appetizer, is mainly drunk before meals, which plays a wonderful role in stimulating body fluid and appetizing. These cocktails usually contain less sugar and taste sour or dry. Even sweet pre-dinner cocktails are not very sweet and greasy. Common pre-dinner chicken