Seeing an article "After 80 batches of unsatisfactory French wine products were suspected to be false", the article mentioned that "5 batches of wines were unqualified for mildewing" caused the author's interest and attached the media himself. Statistics of the “Table of Summary and Analysis of the Causes of Disqualification of Entry Wine from January to June 2014â€, in which the tenth item is “mildewâ€. The term “mildew†also appeared in the paraphrasing of the expert’s discourse, and it was classified as a wine failure item with unqualified dry leachables and excessive heavy metals.
The first time I heard about the word "wine mildew," she began to trace the origin of his waywardness while checking the data. Enter Baidu, search for the keyword "wine moldy", there are more than 40,000 pieces, look carefully and you can find that basically are saying that "brewed wine will change" (Note: I will write additional articles on the issue of homemade wine) . According to the clues provided in the article, we entered the website of the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) to search for unqualified food and cosmetics information from January to November 2014 (only searchable to November). None of the imported wines were found to be unqualified. The reason is described as "mildew." There is no such thing as “wine mildew†in the wine-related books at home and abroad, but only the content related to “wine mildewâ€. After reviewing the various standards related to wine, there was no evidence of “mildew†items and determinations.
Looking back at this article, it reads, "Grape is not easy to preserve at room temperature, it is easy to mold, if the freshness is not high, it will make it easier to breed mold." Give a person can grow a lot of wine Moldy feeling. The author here is basically sure that the original author did not understand the concepts of the words "wine mildew" and "wine mildew", or confused the two. What should be the real situation?
Since it is "mildew," it is certainly related to microbes. The deterioration caused by microorganisms in wine is generally called pollution. As Xinhuanet said in its article, in the process of brewing wine, grapes are contaminated with mold before or during harvest, which has a serious impact on wine. There are various microorganisms on the grapes in the vineyard, including wild yeasts, acetic acid bacteria, and molds. If there is a broken grape on the plant or during transportation, the juice that flows out of it can easily cause various microbial infections including molds. Therefore, the fruit, rotten fruit, immature fruit, etc. of the grape must be carefully picked when picking. Excluding, otherwise it will have a major impact on the taste and aroma of the wine after fermentation. In general, it is like a mouse breaking a pot of good soup. At the same time, measures must be taken to shorten the transport distance and time, add a certain amount of sulfur dioxide and other measures to control the growth of various microorganisms as much as possible.
Even if part of the mold enters the fermentation process through the above conditions, the low pH value of the grape juice and the anaerobic condition during the fermentation are very unfavorable to the growth of the mold, and the tolerance of the mold to the alcohol is poor. Therefore, mildew may have a certain influence on the quality of the wine just before the wine is fermented, such as making the wine have an unpleasant taste of “must†or “flood smellâ€. However, if the previous period of effective control, the impact of wine on the start of the fermentation itself is not a problem. The influence of wild yeasts, acetic acid bacteria, and other harmful microorganisms on grapes should also be taken into consideration. They can cause low levels of alcohol and oxidation to acetic acid, and produce the harmful substance acetaldehyde, a stimulant ether. Like smell.
Another condition that gives the wine a “must†is contamination of the wine by TCA, 2,4,6-trichloroanisole, in a cork stopper. This material has a mildewy taste, although the content is very low. Only a few ppb concentrations can be felt by people. The existence of this substance is devastating to wine, although its incidence is low.
In summary, molds can cause “mildew†of raw materials at the grape stage. If they are not controlled effectively, the substances they produce will contaminate the wine, which will have an important influence on the physical and chemical stability and sensory characteristics of the wine at the later stage. Wine produces so-called “corruptionâ€, “rancidity†or “metamorphism†rather than “wine moldyâ€.
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