Name the characteristics of the following drinks, combining the style and personality characteristics.

First, Rene Liu, who is not a standard beauty, is like a cup of warm milk tea. Although not as noble and elegant as red wine, not as exquisite and modern as coffee, it has its own warm and fragrant fragrance.

People who like Rene Liu and appreciate Rene Liu are attracted by the rich taste of milk tea. The more delicious it is, the more obsessed it is with this long fragrance.

Second, the dry brown color of black tea and the brewed tea soup are mainly red, so it is called black tea. It is made of new tea bud leaves suitable for making this product, which are refined by typical technological processes such as withering, rolling, fermentation and drying.

When black tea was first produced, it was called "black tea". During the processing of black tea, chemical reactions occurred, and the chemical components in fresh leaves changed greatly, and tea polyphenols decreased by more than 90%, resulting in new theaflavins and theaflavins. Aroma substances increased from more than 50 kinds in fresh leaves to more than 300 kinds, and some caffeine, catechin and theaflavin complexed to form delicious complexes, forming the quality characteristics of black tea, red soup, red leaves and sweet alcohol.

Black tea can be divided into ethnic black tea, kung fu black tea and black broken tea according to different production methods.

The efficacy of black tea

On May 3, 2002, the American Medical Association published a survey of 497 men and 540 women who had been 10 years. It has been pointed out that people who drink black tea have strong bones, and polyphenols in black tea (also found in green tea) have the activity of inhibiting substances that destroy bone cells. The contents of polyphenols in various foods are as follows: black tea-17.4, green tea -6544.

In order to prevent and treat female osteoporosis, it is suggested to drink a small cup of black tea every day for several years, and the effect is obvious. If lemon is added to black tea, the bones will be strengthened and the effect will be stronger. Various fruits can also be added to black tea, which can play a synergistic role.

The osaka city university experiment in Japan pointed out that after drinking black tea 1 hour, the blood flow velocity of the heart increased, which confirmed that black tea had a strong role in preventing and treating myocardial infarction.

American magazines report that black tea has stronger anti-aging effect than garlic, broccoli and carrots.

There are several interesting sayings about black tea for your reference:

Health care: Black tea can help digestion, stimulate appetite, induce diuresis, eliminate edema and enhance myocardial function.

Disease prevention: black tea has strong antibacterial ability. Gargling with black tea can prevent colds caused by viral diseases, prevent tooth decay and food poisoning, and reduce blood sugar and hypertension.

Whether babies or adults drink coke, it is harmful to their health.

Dr. Peter Locke of Birmingham University published an article in the British Dental Journal, arguing that drinking sparkling drinks (coke, soda) is one of the main causes of tooth decay in teenagers.

Composition and harm of cola

Carbonated drinks-affect your calcium and iron.

Carbonated drinks include all kinds of soda, flavored soda, cola, flavored cola, and all kinds of carbonated drinks.

There are four reasons why carbonated drinks should not be drunk often:

Carbonated drinks contain gas, namely carbon dioxide.

Carbon dioxide can stimulate the secretion of gastric juice, and hyperacidity can easily lead to bloating, loss of appetite and reduction of daily food intake. Insufficient intake of nutrients in diet will affect normal growth and development, learning effect, sports performance, work performance and health.

Carbonated drinks contain sugar.

A can of 355 c.c cola contains about 35 grams of sugar, equivalent to 140 calories, equivalent to half a bowl of rice. However, only the calories are equal, but the nutrients are quite different, because sugar has only calories and no other nutrients at all. It is empty card food or junk food with calories. If you drink regularly, every little makes a mickle, you will gain weight and easily develop a bad eating habit of being sweet. You only like sweet water, not boiled water. In addition, sugar has a bad effect on dental health.

Phosphoric acid, another component of carbonated drinks

Phosphoric acid can reduce the absorption of calcium in the body and affect the normal development of bone growth and height. Children and adolescents in growth and development need enough calcium to make bones grow and develop normally, maintain good bone metabolism and achieve the best bone density, so it is even more inappropriate to drink carbonated drinks. In addition, phosphoric acid will hinder the absorption of iron, which is one of the main substances for making blood. Once iron is not enough, it will cause iron deficiency anemia. Children who are growing fast need enough iron to make blood quickly. Especially adolescent girls, the demand for iron is higher, because a lot of iron is lost every month during menstruation. Therefore, girls who love carbonated drinks are more prone to iron deficiency anemia.

Caffeine contained in various colas.

Caffeine can stimulate myocardial contraction and accelerate heartbeat and breathing; It will stimulate gastric acid secretion and harm the stomach; It has diuretic effect, and the elderly are prone to dehydration; Long-term drinking will be addictive. Once you don't drink it, you will feel uncomfortable, listless or have a headache. If you drink too much for a long time, that is, caffeine exceeds 200 mg every day, there will be chronic poisoning phenomena such as indigestion, headache, insomnia, nervousness, trembling, irritability and rapid heartbeat. Caffeine is found in cola, tea and coffee. A can of 355 c.c cola contains 65 mg of caffeine, a can of 350 c.c oolong tea contains 80 ~ 120 mg, and a cup of instant coffee contains 85 ~ 200 mg. Therefore, if you drink more than three cans of coke a day, or drink a can of coke, plus a can of oolong tea and a cup of coffee, you will consume more than 200 mg of caffeine, which will easily lead to chronic poisoning if you drink it for a long time.

Tooth corrosion (the protective layer becomes thinner and the teeth become brittle) is caused by acidic substances, while dental caries is caused by eating polysaccharides. Dr. Locke observed that the teeth of 12-year-old teenagers who drank 28 grams of sparkling drinks every day were obviously eroded; Drinking 4 glasses of sparkling drinks every day, the tooth damage of adolescents aged 12 is as high as 25.2%, and that of adolescents aged 14 is as high as 5 1.3%.

4. During the Republic of China, some scholars systematically investigated the production technology of yellow rice wine and wrote some works. It is expounded by western wine-making theory. But the production technology has not changed much. After the founding of New China, there has been a new breakthrough in the production technology of yellow rice wine in recent forty years. The most important feature is the mechanized production of yellow rice wine. However, due to historical reasons, the producing areas of yellow rice wine are mainly concentrated in four southern provinces and one city (Zhejiang, Jiangsu, Shanghai, Jiangxi, Fujian), and some other places are also developed. Due to the development of other liquors and historical reasons, the annual output of yellow rice wine in China has been less than one million tons in recent decades. However, in recent years, the output of yellow rice wine has increased year by year.

All kinds of yellow rice wine

There are many kinds of yellow rice wine, but in modern times it is divided by the sugar content in yellow rice wine.

1 A dazzling array of rice wine varieties

After thousands of years of development, the family members of yellow rice wine have been expanding and the varieties are dazzling. The name of wine is more colorful. The most common is to name the wine according to its place of origin. Such as Shaoxing wine, Jinhua wine, Danyang wine, Jiujiang Fenggang wine, Shandong lanling wine and so on. This division was common in ancient times. There is also a classification based on the representative of a certain type of wine, such as "yellow wine", which is often semi-dry yellow wine; "Huadiao wine" refers to semi-dry wine; "Fenggang wine" (also called "Xiangxue wine" in Shaoxing area) refers to sweet or thick sweet rice wine; "Good brewing" refers to semi-sweet wine. Others are based on the appearance of the wine (such as color, turbidity, etc. ), such as sake, turbid wine, white wine, yellow wine and red wine (wine brewed by red yeast); Then according to the raw materials of wine, such as glutinous rice wine, black rice wine, corn rice wine, millet wine, highland barley wine and so on. In ancient times, there was a distinction between boiling wine and not boiling wine, even according to the sales target, such as "Luzhuang" (specifically, "Beijing Village", the wine sold to Beijing in Qing Dynasty). There are also some wine names, which are called according to the customs of wine, such as "Shuijiu" in Jiangxi, "Thick Liquor" in Shaanxi and "Old Liquor" in Jiangnan. In addition to liquid wine, there are also semi-solid "fermented grains". These appellations all have a certain local color. If we want to know the type of yellow rice wine accurately, we have to rely on the classification method of modern yellow rice wine.

2 Classification of yellow rice wine in the latest national standards

In the latest national standards, yellow rice wine is defined as all kinds of yellow rice wine made by steaming rice, millet, black rice, corn and wheat, mixing with wheat koji, rice koji or medicinal liquor, and saccharifying and fermenting. Yellow rice wine is divided into the following six categories according to sugar content:

Dry yellow rice wine: "dry" means that the sugar content in the wine is low, and all the sugar is fermented into alcohol, so the sugar content in the wine is the lowest. In the latest national standard, the sugar content is less than 1.00 g/ 100 ml (calculated by glucose). This wine belongs to thin mash fermentation, and the total amount of water added is about three 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. In Shaoxing, the representative of dry yellow wine is "Yuan red wine".

Semi-dry yellow rice wine: "semi-dry" means that all the sugar in the wine has not been fermented into alcohol, and some sugar remains. In the production, the amount of water added in this wine is low, which is equivalent to increasing the amount of rice when adding ingredients, so it is also called "rice wine". The sugar content of wine is between 1.00~3.00%. In the fermentation process, the requirements are higher. This wine is very strong and tastes good. It can be kept for a long time. It is the top grade of yellow rice wine. Most of the wines exported from China belong to this type.

Semi-sweet yellow rice wine: the sugar content of this wine is 3.00~ 10.00%. This wine adopts a unique technology, in which the finished yellow rice wine is added to the fermented mash instead of water, so that the alcohol concentration in the fermented mash reaches a high level in the initial stage of saccharification and fermentation, and the growth rate of yeast is inhibited 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. This wine aroma is rich, moderate in alcohol content and sweet and mellow in taste. It is a treasure in yellow rice wine. But this wine should not last long. The longer the storage time, the darker the color.

Sweet yellow rice wine: This kind of wine is usually made by pouring rice, adding medicinal liquor, building nests and making sweet distiller's grains. When saccharification reaches a certain level, 40-50% rice wine or distiller's grains are added to inhibit saccharification and fermentation of microorganisms, and the sugar content in the wine reaches10.00-20.00g/100 ml. Because of the addition of rice wine, the alcohol content is also high. Sweet yellow rice wine can be produced all year round.

Thick sweet yellow rice wine with sugar content greater than or equal to 20 g/ 100 ml.

Flavor yellow wine: This yellow wine is made by soaking (or re-steaming) aromatic animals and plants or adding the extract of aromatic animals and plants.

3. Dripping wine, spreading wine and feeding wine.

This is the name of yellow rice wine when it is classified according to brewing methods. According to this classification method, yellow rice wine can be divided into three categories:

Dropping rice wine: Dropping rice wine refers to cooling steamed rice with cold water, then mixing it with medicinal powder, building nests, saccharifying it, and finally fermenting it into wine with water. The taste is weak. In this way, some factories were used as mother wine. The so-called "pour rice wine niang".

Spread rice wine: spread steamed rice on bamboo grates, let the rice cool in the air, and then add wheat koji, distiller's yeast (soaked rice distiller's yeast) and soaked rice slurry. And directly fermenting after mixing.

Feed wine: When brewing wine in this way, rice is not added at one time, but in batches.

4 Wheat Qu yellow rice wine, Xiaoqu yellow rice wine, red rice wine and Wuyi red rice wine.

Yellow rice wine can also be divided according to the types of koji. Such as Xiaoqu yellow rice wine, raw wheat yellow rice wine, cooked wheat yellow rice wine, pure wheat yellow rice wine, red rice wine, yellow rice wine and Wuyi red rice wine.

Mechanized rice wine production

1 Brewing material and its pretreatment technology

The traditional raw materials of yellow rice wine are glutinous rice and millet. Due to the low yield of glutinous rice, it can not meet the production needs. In the mid-1950s, by reforming the cooking method of rice, the purpose of replacing glutinous rice with japonica rice and indica rice was realized. The quality of wine remained stable. In 1980s, corn yellow wine and sweet potato yellow wine were successfully trial-produced. It has played a very good role in reducing production costs and expanding raw material sources. At present, the sensory and physical and chemical indexes of yellow rice wine brewed with indica rice, japonica rice, early rice, corn and other raw materials can meet the national standards. The cooking of rice gradually changed from wood stove to boiler steam. Rice washing machine and rice sprinkling machine were adopted, and rice steaming equipment was changed into mechanized rice steaming machine (vertical and horizontal), and the transportation of raw rice was mechanized.

2 Innovation of Saccharification Starter for Yellow Rice Wine

The traditional method is natural inoculation with traditional distiller's yeast, which consumes a lot of grain, manual operation and labor intensity. Modernization is mainly an improvement in two aspects. The first is the separation and screening of brewing microorganisms. Many excellent brewing microorganisms have been isolated from distiller's yeast all over the country. The second is the improvement of koji-making technology. Traditional koji-making is mainly based on raw materials. In 1960' s, pure wheat koji was adopted, which greatly improved the liquor yield. In recent years, bran koji and enzyme preparation have been widely used as compound saccharifying agents, and pure cultured yeast has also been used. In recent years, special dry yeast for active yellow rice wine has also been used for brewing.

3. Reform of fermentation process

In the mid-20th century, the state organized forces to scientifically summarize the production technology of Shaoxing wine. Yellow rice wine has been fermented in metal fermentor since 1960s. Now there are 30 cubic meters of fermenters. And build a large-scale factory with an annual output of 10000 tons of yellow rice wine. Because there is a great difference between large pot fermentation and traditional pottery jar fermentation, a series of improvements have been made in fermentation technology. The traditional post-fermentation is to pour fermented grains into a small jar, but now it has developed into a large post-fermentation tank, and the post-fermentation is low temperature treatment. Carbon steel coating technology is also widely used in large storage tanks.

4 squeezing of yellow rice wine

The traditional pressing method is wood pressing. Since 1950s, screw press, rod filter press and hydraulic press have been gradually adopted. In 1960s, the gas film plate-and-frame filter press was designed and popularized. And the liquor yield is improved.

All alcoholic drinks are called wine. Besides alcohol, beverage wine also contains other alcohols, esters, vitamins and other ingredients. Prisoners must have their own unique styles and tastes because of their different ingredients.

Liquor is divided into flavor types according to flavor types: Fenjiu, Erguotou and other most liquors in the northern region have pure flavor types; Luzhou-flavor: Wuliangye, Jingjiu, Hongxing Royal and Kongfu, rich, pure and light; Rice flavor type: Guilin Tofu pudding wine, with pure rice flavor; Fengxiang type: Xifeng type, with outstanding Fengxiang, mellow and elegant; Lan Xiang type; Jingzhi wine; Xiang Tao style: Maotai liquor, empty cup for grain.

Liquor: Drink less and eat more vegetables. You'd better drink it after ironing. Liquor contains miscellaneous ingredients, besides ethanol, there are some substances harmful to health, such as methanol, acetaldehyde, fusel oil and so on. If liquor is heated, methanol (64℃) and acetaldehyde (265,438+0℃) can play their roles as much as possible. Acetaldehyde will increase the pungent smell of wine and cause dizziness, while a small amount of methanol will cause harm to eyes. Intake of 10ml methanol will lead to blindness, and it will be life-threatening. For example, in the past two years, Shanxi has mixed methanol into loose wine to defraud high profits. Remind consumers not to focus on immediate interests, but to learn to protect themselves because of small losses.

Types of red wine

1. Distilled liquor that cannot be called wine falls into this category. This is the wine after the carbon dioxide produced by decomposition is volatilized, and the alcohol concentration is between 9- 17 degrees.

The main points can be divided into:

A. Red wine: It is fermented from red grapes with skins, and usually takes at least 5 or 6 years to mature.

B. White wine: It is made from white grapes (yellow and green) or red grapes by removing stems and skins and then squeezing. It can be divided into sweet and unsweetened, and it takes about 2 to 5 years to mature.

C. Rose red wine: red grapes are picked and fermented together with the peel, and the peel is removed during fermentation or red and white grapes are mixed for fermentation, or the prepared white wine is soaked in the red grapes.

Champagne sparkling wine

A. Champagne: Only sparkling wine produced in champagne in a small area of northeast France can be called champagne.

B sparkling wine: brewed in the traditional way in the production area outside champagne. Because there will be some residual carbon dioxide in the second fermentation, it will bubble violently after opening the bottle.

3. Fortified wine, also known as fortified alcohol. After the pressed grape juice is added with yeast mother, white ground is added to prevent its fermentation, because it contains higher alcohol content and sweetness than other wines, such as sherry, and the alcohol concentration is 14 to 24 degrees.

4. Flavored wine, also known as mixed wine. Herbs, spices and pigments, such as absinthe, are mainly added to wine.

5. Fruit juice, which is what we usually call 100% fruit juice (or pure fruit juice), refers to the product with the color, aroma and soluble solid content of the original fruit pulp. It can be obtained in the following three ways:

1. Direct pressing technology: fresh fruits are used as raw materials to make juice by mechanical methods such as crushing and pressing;

2. Percolation or leaching process: the juice in the fruit is extracted by percolation or leaching process, and the added water is removed by physical method to obtain the product;

3. Concentration and reduction process: adding water equivalent to the natural moisture lost in the process of juice concentration to obtain the product.