What grains can be used to make wine? What food makes wine delicious?

Legend has it that the original wine was fermented only after the fruit landed. In ancient times, wine was also brewed from fruits and grains. Even today, most beer is brewed from wheat. Do you know which grains can be used to make wine?

I also want to know how to drink red wine correctly.

Literature research shows that the purpose of early working people in ancient times was to make wine, not as food to satisfy hunger, so wine culture developed on a large scale in ancient times. In this process, more and more grains are used to make wine, including sorghum, rice, glutinous rice, peas, corn, wheat, barley, buckwheat and even potatoes.

However, after a period of brewing, it was found that this method of "co-brewing of five grains" was not applicable. The last winning wine grain is sorghum, known as the "wine emperor". Because of its high starch content and fruit structure, sorghum was selected as the best raw material for China liquor brewing. Since then, famous wines from different regions have begun to choose sorghum as the staple food for brewing liquor.

With the rapid development of modern brewing technology, the dominant position of sorghum as brewing grain began to change. At present, corn and rice have become the first choice raw materials for brewing liquor. Wheat is thick, glutinous rice is cotton, rice is clean, corn is sweet and sorghum is fragrant.

We know that food crops rich in starch can be used to brew liquor, but why is there a difference in the taste of liquor brewed? The reason is simple, because the content and proportion of different ingredients in different grains are different, and the flavor of the brewed wine is very different. The difference in the content of ingredients is one of the factors, and another factor also leads to the different taste of wine, that is, the internal structure of grain is different.

Wheat, barley and pea grains: Due to the high content of protein, these grains will easily lead to excessive growth of miscellaneous bacteria during brewing, which will make people feel uncomfortable.

Glutinous rice and buckwheat: As we all know, glutinous rice and buckwheat are very sticky. It is easy to harden wine with this grain, which will reduce the permeability of fermented grains and greatly reduce the efficiency of liquor fermentation.

Rice: Rice is also a very common brewing raw material, but because of its high fat and cellulose content, the taste of brewed liquor will be affected to some extent.

Corn: there is a characteristic of making wine with corn, which is high in sweetness because of high phytic acid content; The fat content of corn is also relatively high, which leads to the bad taste of liquor.

Sweet potato, potato and cassava: The protein content and fat content of potato granules are less, but the pectin content is too high, which easily leads to the growth of miscellaneous bacteria and affects the taste.

Sorghum: The most important feature is that the starch content is too high, which is easy to ferment, and the proportion of fat and protein content is also very balanced. The fermentation of microorganisms smoothly produces fragrance, which will not lead to the formation of odorous substances. Is an ideal brewing raw material.