Experts interviewed: Dean of the College of Agriculture of Northwest Agriculture and Forestry University Fang Yulin
What is the difference between dry red and dry white (white wine)?
Many people believe that dry red is produced from red grapes, and dry white from white grapes. Fang Yulin pointed out that this understanding is not entirely correct. Dry red and dry white are not only different in brewing raw materials, but also different in processing technology. Dry red is produced by fermenting the skin with red or white skin or red skin, using skin and juice mixed fermentation, and then separating and brewing; dry white is selected white grape or light grape, skin, juice Separation, taking its juice for fermentation and brewing. In terms of nutritional value, the content of riboflavin, nicotinic acid, pantothenic acid and other nutrients in dry red is higher than that of dry white. In addition, not only skin fermentation brings It is a pigment, and it also gives dry red antioxidant phenolic substances, such as tannins. Many studies have shown that phenolic substances have a strong free radical scavenging ability, and the dry red antioxidant effect with the concentration of phenolic substances Increase and increase.
How many more wine hanging cups the better?
Hanging cup is the 'Marangoni effect' caused by the liquid surface tension, that is, the volatilization rate of alcohol is higher than that of water. After the alcohol volatilizes, the surface tension of the water in the wine glass inside the wine glass will become larger and larger. Under the effect of surface tension, the liquor is pulled into a “wine tear” together, and slowly slides down under its own weight, resulting in a so-called cupping phenomenon. Can't judge the quality of wine.
The older the wine, the better the quality?
The year is very important for wine, but the longer the wine is stored, the better. The wine produced can be said to be 'Everything is good.' And we usually hear that wine of a certain year is a good good product. It is because This year's information represents the overall information contained in the growing season of the grape, including meteorological factors, soil factors, cultivation and management and other factors. In addition, brewers are also important factors in determining the quality of wine.
The deeper the groove in the bottom of the bottle, the better the quality of the wine?
In the early stage, due to the limitation of winemaking level and technical conditions, the impurities in the wine could not be completely filtered. The design of the groove can effectively collect impurities, and the impurities will slowly slide from the bottom of the groove to the bottle shoulder to avoid the bottle The sediment at the bottom raises the turbidity of the wine. Nowadays, the improvement of the technical level has been able to filter out the impurities in the wine. It means that the bottom of the bottle is not concave, it will not affect the quality of the wine, but also with the wine. Quality does not matter.
Do all wines need to sober up?
Sobering means that by speeding up the wine's oxidation process, the wine is allowed to release its original aroma, while softening the tannins in the wine, thereby improving its taste. The need to avoid soberness depends on the situation: Dry red contains tannins. The sobering will soften the tannins and make them more mellow, so most of the dry reds need to be sober; there is no tannins in the dry whites, and the main taste is the acidity and aroma, so there is no need for sobering; the biggest feature of the sparkling wine is Beautiful, rich bubbles that pour out to drink, do not need to sober; brandy has been stored in oak barrels for many years, do not need to sober up when drinking; most of the potter and sherry, after many years of oak barrels Bottling before bottling, they do not need to sober up. ▲
