"One minute" understands wine

Wine is one of the products closest to nature, and it is also the perfect manifestation of the harmony of man and nature. It is popular all over the world because of its pleasing appearance, fragrant aroma, and complex and changeable taste.

Wine is based on fresh grapes or grape juice, which is made of fermented wine made of a certain wine accuracy by all or partial fermentation.According to the amount of sugar (with glucose meter), it can be divided into sweet (> 45.0 g/L), semi -sweet (12.1 g/L to 45.0 g/L), semi -dry (4.1 g/L to 12.0 g/L),,),There are 4 types of dry (≤4.0 g/L); according to color, it can be divided into three types: white, peach red, red wine (often referred to as red wine); according to the size of carbon dioxide, it can be divided into foam (≥0.05 mpa), calm wine(<0.05 MPa) There are two types.In addition, special wines are made with fresh grapes or grape juice in the picking or brewing process, such as liquid wine, ice wine, low alcohol wine, alcoholic wine, etc.

According to Article 92 and 97 of the Food Safety Law of the People’s Republic of China, imported pre -packaged foods should have Chinese labels, and the Chinese label shall meet the requirements of relevant laws and regulations and national standards of food safety in my country.Therefore, imported wines with regular channels will have Chinese labels.

When buying wine, the ingredients are often seen: grape juice/grapes, sulfur dioxide.Consumers may feel puzzled. Sulfur dioxide is the most common, simplest, and irritating sulfur oxides. Why does it appear in wine?

In fact, sulfur dioxide is a commonly used food additive at home and abroad. In wine, "antioxidants", "preservatives" and "preservatives" and "preservatives" are played in wine.The first is to selectively kill other miscellaneous bacteria other than wine and yeast to protect the healthy development and normal fermentation of wine yeast; the second is to facilitate the settlement of suspension in grape juice and make the grape juice clearly clarify; the third is to reduce tannins and pigmentsOxidation, preventing oxidation and turbidity, color degeneration; fourth, it can increase the content of immersion and the color of wine.Fifth, synergy increases non -volatile acid content.Although a small amount of sulfur dioxide will naturally produce in wine production, the content is not enough to play, and it needs to be added additional.Therefore, according to the "Food Safety Standard Standard Packaging Food Labeling General Principles" (GB 7718-2011), the food additive section requirements are required, and the ingredient table must be clearly identified.

Wine has a normal phenomenon of solid -state precipitation. The following 3 types are common:

The first is the crystallization of liquor.Beach is one of the main organic acids in wine. It is usually dissolved in the liquor. When the temperature is low, it will be combined with the potassium ions in the wine to make it in a crystal form to form alcoholic crystals.

The second is wine mud or dregs.It mainly includes yeast cells, grape skin, grape stems and grape seeds that die after the fermentation of alcohol fermentation.

Third, phenolic compounds and other substances.In the process of aging (that is, storage), the phenolic substances will have a chemical reaction, forming some solid -state compounds and accumulated at the bottom of the bottle.The above precipitation is related to wine brewing and aging, which is harmless to the quality of the human body and wine, and you can drink it with confidence.

However, when wine is contaminated with microbial pollution such as bacteria, mold, and acetate bacteria at the time, it may produce cloud -like or flocculent precipitation that is different from the above three cases. Because of floating in the wine, it makes it turbid and opaque.The wines that have occurred in this kind of situation have basically deteriorated and should not be consumed.

Consumers’ homemade wine does not mean that it is cleaner and safe.The first is contaminated with bacteria. The surface of the grapes is generally distributed with a variety of bacteria and fungi. The self -brewing process is not controlled. The liquor is corrupted and deteriorated.Grapes can produce harmful substances such as methanol, formaldehyde, and alcohol oil. The home brewing does not remove harmful substances such as methanol; the third is that the fermentation container is unreasonable, and the home brewed wine fermentation container has various types.The cylinder is in line, but the chemical reaction occurs during the fermentation process, which may dissolve harmful substances in the wine, such as plasticizers and lead; fourth is that explosion may occur.After huge pressure, an explosion may occur once the tolerance limit of the container is exceeded.It is risky for self -brewing, and it is necessary to be cautious for self -brewing.

Content source: "Consumer Guide" magazine

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