For wine, don't forget to create a small life of agar jellyfly, who are they?

With thousands of years, wine has greatly enriched people's lives. But few people delve into it: How did this wine come? On the surface, it was made by the winemaker, but why can these masters turn ordinary foods eaten every day into wine?

In fact, human beings have wine accompanied by wine from ancient times to today. They are countless small lives. In the micro -world that people cannot see, they do not distinguish between day and night and work, and they have made these wonderful liquids. These liquids are exciting and blurred, making people feel a different world.

These small lives are bacteria. There are two main bacteria ancestors to participate in this work. Their names are mold and yeast. They are different in the process of brewing. , Only these agar jade liquids were made, allowing people to enjoy it for generations.

Today, let's take a look at how these small lives work, so as to thank them for their efforts.

Let's talk about wine

Most people know that wine songs can make wine. But few people know what the wine is in the wine. Many people think that the wine is yeast, and the grain becomes wine through yeast fermentation. In fact, the wine is mainly mold, and there are generally no yeast.

When the ancients invented the wine song, they didn't know this, but they didn't know it, but they knew why they knew that they could make wine with wine. As for why the wine can make wine, and using the same wine to create different wines in different places, it is not very good.

Archaeological studies have shown that the earliest wine in China appeared in the stone instrument era 9000 years ago. Before the Xia Dynasty, the brewing industry was already very developed. In the Shang and Zhou dynasties, wine has become an indispensable drink for social life. From the ordinary life of society to all kinds of national affairs.

Modern research believes that, in essence, wine is a yeast through metabolism, converting sugar into ethanol, that is, alcohol and carbon dioxide, but yeast cannot be used directly to starch. Starch, protein and other substances are glycated.

The reason why mold has a glycated effect is because during its growth and reproduction, a large amount of enzymes, such as amylase, glycated enzymes, protease, etc., these enzymes will accelerate the starch and protein in grain crops into sugar and amino acids. Essence As a result, there are reasons for time and space communication that the earliest wine of human beings is likely to naturally get from moldy foods. Smart people have gradually formed the brewing industry through the thinking of this mildew.

Moobae, also known as moldy fungi, is mainly characterized by the developed bacteria, with a size of about 2 ~ 10 μm. Moom can make moist objects moldy, make food corruption deterioration, and produce toxins, which will cause chronic poisoning, carcinogenic, distortion and other consequences, which is very harmful to human health. In this case, why can mold be brewed? This is everything in nature, which has two sides, depending on how people know and treat it.

There are many types of molds, including cachuel, root mold, mold, peniculin, oxye toxin, gem mold toxin, and corn phenenoethylene. Most of them are annoying, but there are also molds available, and some have contributed to humans. Such as lactic acid bacteria, bacteria, bacteria, Bacillus, etc. are all beneficial molds. People have also extracted drugs such as penicillin and rinomycin from mold, saving the lives of hundreds of millions of people.

Brewery also uses its useful side. It is mainly to choose molds that have strong glycosyling effect on grain, such as root mold, red mold and mold (yellow mold, black mold, rice mold) and so on. Wine wine is generally divided into wheat and rice songs made of these molds. In the long history of practice, people add other substances such as traditional Chinese medicine or beans to make a variety of wine songs, which can be manufactured to create a variety of wine songs to create a variety of wine songs. A variety of wines.

The appearance of the wine is a scattered shape generated from the beginning of the natural mold. Later, people had a purpose to vaccinate mold and artificially made into pieces. Taking Daqu as an example, the procedures for making are: wheat → moisturizing → accumulation → grinding → adding water and mixing → loading → stepping song → entering the music chamber cultivation → turning → stacking → entering the warehouse storage → storage → Products and so on.

The wines made of this method are brick -shaped, round, flat -shaped, etc., which are tight and moderate. After making rough, move into the chanting room. It can be stored for 3 months after the room.

The earliest primitive glycated fermented agent has two types: curvy and 蘖. Molding grains are called songs, and germinated grains are called 蘖. The song is to produce a large amount of enzymes that use moldy grains to reproduce to glycame the winemaking raw materials;

Modern wine is roughly divided into five categories, brewed with different wines. Among them, Mai Qu and Red Qu are mainly used to brew different rice wine; small songs are mainly used to brew rice wine and small song liquor; Daqu mainly brewed distilled wine, that is, the liquor series; bran song is the main wine song developed in modern times, replacing Da Da, which replaces Da Da. In some small songs and Daqu, more than 70%of Chinese liquor is made of bran.

The bran is a major innovation in the Chinese brewing industry, which was established and promoted in 1955. Its main feature is to use bran as raw materials and use purebred mold bacteria. It is cultivated by manual control temperature and humidity, which is convenient for mechanized processing. The production cycle is short, and the sugarization and fermentation power are strong. 10 ~ 20%.

However, this method must be mixed at the same time as the yeast (alcohol) when brewing, and the aroma of liquor brewed is lacking. Other microbial fermentation is needed to make up for it. There are many ways and theories about wine songs, and they will not be listed one by one. In short, from the perspective of popular science, brewing needs to use wine songs, and the wine is mainly moldy, and these molds are constantly producing catalytic enzymes to convert the starch in the crops into sugar and provide yeast raw materials for yeast.

Some winemaking ingredients, such as the grapes, contain sugar, so there is no need to use the step of mold glyching, and the yeast fermentation is used directly.

How does yeast turn sugar into wine?

Brewing in two steps, the first step, through the effect of mold in the wine, converts the starch and protein in the raw materials into sugar; the second step is It's left, there is a wine left.

But these two steps are not strictly distinguished, sometimes mixed. In ancient wine brewing, yeast does not need to be added, because it is yeast everywhere in nature. It exists everywhere in the air, water, soil, and in the animal. Microorganisms with anaerobic characteristics can survive under aerobic and anaerobic conditions, which is a natural fermentation agent.

The brewing yeast belongs to the yeast family, which is a single -cell, oval or spherical, with a size of 2.5 to 10 μm*4.5 to 21 μm. The brewing yeast has cell walls, cellular membranes, nucleus (extremely small, often not easy to see), liquid spore, mitochondria and various storage substances, such as oil droplets and liver sugar.

Although yeast can also survive under aerobic conditions, it will better convert sugar into ethanol and carbon dioxide under hypolidation or anaerobic conditions, and draw on the nutrients they need in this process. Therefore, brewing is roughly divided into two processes. During the early period of opening, the molds in the wine tune converted the starch and other substances in the raw materials into sugar. In the later period of closed fermentation, it was the time when the yeast showed its skills.

Yeasts can decompose sugar into alcohol, but it is unbearable. As the wine brewed rises, it will be killed by alcohol. Alcohol is the product of yeast anaerobic metabolism. When the yeast converts the sugar in the environment into an alcohol concentration of more than 12%, it is a bit "drunk" and the growth is inhibited; It was "drunk" and completely stopped metabolic activities; when the concentration of alcohol reached 20%, yeast began to die.

Therefore, fermentation wine is not fell longer, the stronger, and the general alcohol concentration before the distillation will not exceed 20%. Therefore, liquor manufacturing generally needs to obtain a higher number of wine through the different temperature of the boiling point of alcohol and water through the different temperature of the boiling point of alcohol and water.

The boiling point of the water is 100 ° C, and the temperature of the boiling point of ethanol is 78 degrees Celsius. As long as the special distillation equipment is used to master the heat, you can get the liquor of different degrees.

In the process of brewing, the main effects are mold and yeast, but there are many microorganisms participating, and the participation of microorganisms in wine companies and workshops in various places is different, so it can produce a variety of different flavors. For example, Moutai, the boss of China's liquor industry, announced that there were 1946 microorganisms in the brewing environment, of which 1063 bacteria were found, and there were 883 types of yeast and silk fungus microorganisms.

China has established the first brewing microbes' resource library. Hundreds of storage bacteria resources have reached hundreds of species and more than 13,000 strains.

Further reading: Several misunderstandings in the liquor market

1. The quality of blending wine and brewing wine is unscientific and accurate.

Because all liquor needs to be listed to become commercial wines. The concentration of alcoholic alcoholic alcohol content is very high, and the general content is more than 95%. Of course, the degree of product labeling can be achieved by blending; The degree also needs to be blended with water to become a standard product.

2. All liquor, whether it is edible alcohol or grain brewed liquor, can drink safely as long as it meets national standards. Most of the edible alcohol is brewed by grain or sugar, such as corn, rice, sorghum and other grains, or sweet potatoes, cassava, sugar, etc. The main difference between special brewing liquor is that the amount of consumer alcohol is before blending. Just higher.

3. The difference between white wine blended with edible alcohol is mainly brewed grain and wine, mainly in aroma and taste. The reasons for the different flavors of liquor and lipsticks that lead to blended with edible alcohol and food are the following aspects:

Generally speaking, the raw ingredients made by edible alcohol is relatively single, and because of the multiple purifications, the water in the original wine is rejected. The raw material formula is made of a variety of food and ingredients, and it contains a variety of impurities. After purification, it will form a variety of different flavors.

Many companies or workshops brewing liquor, many of the historic, fermented venues or wine cellars, and microorganisms, minerals such as microorganisms, minerals contained in water, have different strains with local characteristics. Therefore ; No matter where the edible alcohol is brewed, because of the high alcohol, the ingredients and flavors inside are very small. During the blending process of liquor, it is mainly alcoholic accuracy and fragrance. Although the brewed wine also needs to be performed, it mainly preserves the unique flavor. Generally, there is no natural flavor, so you want to adjust what flavor can be adjusted, and has a wider range of modulation.

Finally, a reminder: Although wine has enriched human life, the WHO has listed it as a type of carcinogen, so from the perspective of health, it is better to drink less or not. However, life is all different, just grasp it yourself. In this regard, what you think, welcome to discuss and comment.

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