Wine is a living body, which has the richest and most balanced spirit, flies calmly and connects heaven and earth, compared with all other plants. The following is a paper on wine culture appreciation for everyone, welcome for reference!
abstract:
The famous French chemist Martin Chastran Guduohua (1772- 1838) once said: "Wine reflects many things in the history of human civilization, and it shows us religion, universe, nature and life. It is an encyclopedia involving life and death, aesthetics, society and politics. " Life is a glass of wine, and wine has been involved in our life and runs through our life. Tasting red wine is like tasting life. Only if you have tried it, will you understand that red wine brings you not only emotional appeal, but also nobility, romance and health. Today, there are many kinds of wine and profound cultural heritage. Learning western food appreciation-wine, then how should we know wine, know what kind of culture it contains, how to see the quality of wine and appreciate it?
Keywords: wine, wine culture, wine quality, wine appreciation
Wine refers to an alcoholic beverage with alcohol content (volume fraction) greater than or equal to 7% made from fresh grapes or grape juice through complete or partial fermentation.
Wine type
Wine can be divided into red wine, white wine and pink wine according to the color of finished products. Among them, red wine can be subdivided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. Liquor is subdivided into dry white wine, semi-dry white wine, semi-sweet white wine and sweet white wine. In terms of brewing methods, it can be divided into four categories: wine, sparkling wine, fortified wine and flavor wine.
Historical legends of wine
Legend has it that there was a Persian king in ancient times. He liked grapes very much. He kept them tightly in a big pottery jar and marked them as "poisonous" to prevent people from stealing them. A few days later, one of the king's wives got tired of life and drank a drink made of grapes in a jar marked "toxic" without authorization. It tastes very good. Not only did he not end his life, but he was extremely excited. The concubine was full of confidence in life. She specially held a cup for the king, who liked it very much after drinking it. After that, the king ordered the ripe grapes to be collected, compacted in containers and fermented into wine.
Wine efficacy
Grape has high nutrition, and grape-based wine also contains a variety of amino acids, minerals and vitamins, which are nutrients that the human body must supplement and absorb. It is known that there are about 600 kinds of ingredients in wine that are beneficial to human body. The nutritional value of wine has also been widely recognized. According to experts, the roots of vines over 25 years old are deeply rooted in underground soil, and the relative intake of mineral trace elements is also high, so the wine brewed with this fruit has the most nutritional value.
Nutritional function of wine
Wine is a kind of high-grade beverage containing many nutrients. Moderate drinking of wine can directly affect the human nervous system and improve muscle tension. In addition, a variety of amino acids, minerals and vitamins contained in wine can be directly absorbed by the human body. Therefore, wine can play a good role in maintaining and regulating the physiological functions of the human body. Especially for the weak, sleep disorders and the elderly.
Wine contains a variety of inorganic salts, among which potassium can protect myocardium and maintain heart beating; Calcium can soothe the nerves; Magnesium is a protective factor for cardiovascular diseases, and magnesium deficiency is easy to cause coronary atherosclerosis. These three elements are important components of human bones and muscles; Manganese can coagulate blood and synthesize cholesterol and insulin.
spirits culture
1. Choice of wine glasses. The ideal wine glass should be a tulip cup, which is thin, colorless and transparent with a concave mouth. Moreover, there should be four or five centimeters long cup feet to avoid the indirect influence of hand temperature on wine temperature when holding the cup body, and it is also convenient to observe the color of wine.
2. Choice of wine. If you drink wine before appreciating its color and fragrance, you will give up the most basic enjoyment of drinking. In addition, drinking is also step by step: you must stop talking before picking up the glass. Before tasting wine, lift the glass upward, observe the full, clear and bright color of the wine with your eyes, and gently shake the glass to let the wine disperse; Smell it with your nose again, and then start tasting.
3. Food and wine. The collocation of food and wine is also a science. Some people attach importance to harmony and unity, while others emphasize contrast. For those who lack the knowledge of food and wine matching, it is generally not wrong to match wine from the same area with local food. Low-alcohol red wine is often used to accompany fish. Most cheese and wine should go hand in hand. If dessert goes with champagne, it will be considered a fatal match, but Alsace musk wine and asparagus are considered a perfect match!
4. Grape picking culture. When it comes to wine culture, we can't help but mention the culture of picking grapes. Harvesting grapes is one of the most important things in French agriculture. Picking grapes in the hot sun is hard, but full of happiness. Happy people can be seen everywhere, and happy songs can be heard everywhere. Every year when new wine comes on the market, French restaurants are busy for a while. Restaurants all over the country began to sell various brands of new wine, and relatives, friends, colleagues and lovers would go to restaurants to get together and taste new wine. The air is filled with the festive atmosphere of harvest.
Quality of wine Sugar, acid, tannin, pigment and aromatic substances are the elements that constitute the quality of wine grapes.
Water and sugar are the most important components of grapes, and they are the material basis for grapes to ferment into wine under the action of yeast. Alcohol is the product of sugar fermentation in grape fruit. Under the current fermentation technology, about 17 g of sugar will increase the alcohol content per 1 liter of grape juice by 1%. Therefore, the sugar content in grape fruit is the factor that restricts the alcohol content of fermented wine.
The acid content in grapes also has a great influence on wine. In wine, acid can not only balance the taste, but also have antioxidant effect, and keep the delicious wine. In taste, moderate acidity will make wine sweet but not greasy, and balance alcohol, sweetness and grape fruit in taste, thus increasing taste comfort.
Tannin and pigment also have significant effects on the characteristics and flavor of red wine. Tannin is a good antioxidant. At the same time, its astringency and astringency make the wine rich and heavy. Moderate and excellent tannins give people a wonderful feeling. The color of wine comes from the pigment in grapes. Grape pigment determines the color temperament of red wine.
Aromatic substances are one of the substances that create the flavor of wine. The more aromatic substances, the stronger the fragrance of wine.
Although tannins, pigments and aromatic substances account for a very small proportion in the whole grape raw material composition. But they have a very important contribution to the characteristics and flavor of wine. Tannins, aromatic substances and pigments mostly exist in grape skins, so sometimes people think that the thickness of grape skins will affect the color and flavor of wine.
In fact, in addition to the brewing process, the content and composition ratio of five elements in grape fruit play a very important role in the quality of wine. It can be said that sugar, acid, tannin, aromatic substances and pigment in grape fruit are the index substances to judge the quality of wine grapes.
The steps of wine tasting are as follows:
1. Look. Shake the glass and watch the wine feet slowly flow down; Tilt the glass at 45 degrees and observe the color and liquid edge of the wine (ideal in natural light). This step can judge the maturity of wine. Generally speaking, white wine is colorless when it is young, but with the increase of aging time, the color will gradually change from light yellow to light green; To mature straw color, golden yellow, and finally become gold and copper color. If it turns into gold and copper, it means it is too old to drink. Red wine, on the other hand, will fade with time. When I was young, it was dark red with purple, then it gradually turned into positive red or cherry red, then from red to orange red or brick red, and finally to reddish brown.
2. Smell. After shaking the wine, put your nose deep into the cup and take a deep breath for at least 2 seconds. Repeat this action, distinguish various smells, and analyze the aroma of wine from three aspects as much as possible. Strength: weak, medium, obvious, strong and extremely strong. Texture: simple, complex or pleasant, unpleasant. Smell is one of the methods to identify wine, and its characteristics are: fruit flavor, Sao flavor, plant flavor, mineral flavor and spice flavor. The specific operation is divided into the following two steps: the first step is to put your nose into the cup when the wine surface in the cup is still, and the aroma you smell is elegant and light, which is the most diffused part of the wine. Step 2: Hold the glass column by hand and shake the glass clockwise continuously, so that the wine circulates in the glass and the wine liquid hangs on the glass wall. At this time, most of the aromatic substances in the wine can be volatilized. After stopping shaking, smell the aroma for the second time. At this time, the smell is fuller, richer and richer, which can truly and accurately reflect the internal quality of wine.
3. Taste. Take a sip, and let the wine fully mix with the air in the mouth through half gargling, and contact all parts of the oral cavity; When you capture the charming aroma of red wine, the wine is as smooth and firm as pearls in your mouth, and as smooth and lingering as silk, which makes people reluctant to give up. At this time, tannin, sweetness, acidity, roundness and maturity can be summarized and analyzed. You can also swallow the wine to feel the final feeling and aftertaste of the wine.
4. vomiting. Good wine needs the appreciation of a bosom friend. If you want to know and appreciate her perfectly, sometimes you have to give up something, which is the last step of the appreciation process: vomiting. When the wine fully contacts the taste buds in the mouth, the tongue feels her sour, sweet and bitter taste, and then spits out the wine. At this time, what you want to feel is the aftertaste of wine in your mouth and the aftertaste of your tongue. The long and rich aftertaste shows that this is a good red wine. Culture has a long history, and food and wine are fun. As the saying goes, "the luminous glass of grape wine" must be displayed with beautiful things to set off beautiful things. Learn wine, understand its cultural essence, know its quality characteristics and understand its appreciation. There is no end to learning. Learn various cultures and expand your social horizons.
refer to
[1] wine. Baidu knows.
[2] Guo Yongliang Zhang Lizhong Li Xinbang "Chinese and Foreign Grapes and Wine" 2003 No.4.
[3] Li Hua, Yuan Chunlong, etc., Wine Chemical Science Press,No. 1 2005.
[4] Drinking Wine with Jeremy by Jeremy Oliver, China Tourism Press, April 2009 1.
[5] Ye Fucheng Yoko's "Red Wine Health" Qingdao Publishing House, 2nd edition in July 2009.
[6] Wu Zhu's "Art on the Wine Table" Century Publishing Group Shanghai People's Publishing House, 2nd edition, June 5-438+ 10.
[7] Ikeda Bookstore "Talking about Wine" Liaoning Science and Technology Press 20 12 March 1 Edition P67-P96.
kind
There are many varieties of wine, and the product styles are different due to the different grape planting and wine production conditions.
According to China's latest wine standard GB 15037-2006, wine is an alcoholic beverage with an alcohol content of not less than 7.0% made from fresh grapes or grape juice through complete or partial fermentation.
According to the color of the wine
1. white wine: made of white grapes or grapes with red skin and white meat. The color of wine is yellowish with green, almost colorless or yellowish, straw yellow and golden yellow. Any color such as dark yellow, khaki, tan or tan does not meet the color requirements of white wine.
2. Red wine: It is made from grapes with red skin and white meat or red skin and flesh by mixed fermentation of grape skin and grape juice. The color of wine is natural deep ruby red, ruby red, purple red or pomegranate red, and any yellow-brown, brown or earthy brown does not meet the color requirements of red wine.
3. Pink wine: made of colored red grapes by skin fermentation or separate fermentation. Wine is light red, pink, orange or rose. Any color that is too dark or too light does not meet the requirements of pink wine. This wine tastes fresh and fruity, and the tannin content should not be too high. Rose grape, Pinot Noir, Chardonnay and French blue are all suitable for making pink wine. Another red and white wine blended in a certain proportion can also be regarded as pink wine.
According to the sugar content
1. Dry wine: The sugar content is less than 4g/L, so it can't taste sweet, and it has clean, elegant and harmonious fruit and wine fragrance.
2. Semi-dry wine: The sugar content is 4 ~ 12g/L, which is slightly sweet. The wine tastes clean, elegant and mellow, and has a harmonious and pleasant fruit aroma and wine aroma.
3. Semi-sweet wine: The sugar content is 12 ~ 45g/L, and it has sweet, smooth and comfortable fruity and bouquet.
4. Sweet wine: The sugar content is more than 45g/L, the taste is sweet, mellow, comfortable and smooth, with harmonious fruit and wine fragrance.
Display carbon dioxide content or not
1. Distilled liquor is a kind of liquor that does not contain self-fermentation or artificially added CO2, that is, static liquor.
2. Sparkling wine and sparkling wine both contain a certain amount of CO2 gas, which can be divided into two categories:
(1) sparkling wine: Carbon dioxide is produced by adding sugar to wine and then fermenting. The sparkling wine produced in Champagne, France, is called champagne and enjoys a high reputation in the world. According to international practice, the same type of products produced in other regions should not be called champagne, but generally called sparkling wine.
② Sparkling wine: CO2 is artificially added into wine, which is called sparkling wine. Because of carbon dioxide, this wine has a fresh, pleasant and refreshing taste.
According to the brewing method
1. Natural wine: grape raw materials are completely used for fermentation, and sugar and alcohol are not added in the fermentation process. The method of increasing the sugar content of raw materials is selected to increase the alcohol content of finished products and control the residual sugar content.
2. Fortified wine: After fermenting into the original wine, the alcohol content is increased by adding brandy or deodorized alcohol, which is called fortified dry wine. Adding brandy or alcohol and sugar to improve the alcohol content and sugar content is called fortified liqueur, which is called concentrated liqueur in China.
3. Seasoning wine: it is an aperitif made by soaking aromatic plants in wine, such as absinthe, clove wine and osmanthus wine. Or tonic wine, such as ginseng wine, is made by soaking medicinal materials in wine and carefully blending.
4. Grape distilled liquor: distilled from high-quality raw grape wine, or distilled from grape skin residue after fermentation, or distilled from grape pulp separated from grape juice separator after sugar water fermentation. Generally, what is carefully blended is called brandy, and what is not blended is called grape shochu.
According to the alcohol content
1. Soft drink wine (or still wine): dividend, white. This wine is called table wine, and its alcohol content is below 14.
2. Sparkling wine: champagne, Burgundy, Moser, America, etc. They are all producing areas, and the alcohol content does not exceed 14 degrees.
3. Fortified wine: There are several kinds of sherry, port, madeira, Marsala, Malaga and so on. Alcohol content 14 ~ 24 degrees.
4. Flavored wine: there are Italian and French absinthe, as well as quinine-flavored wine, with an alcohol content of 15.5 ~ 20 degrees.
According to the grape juice content
1. Full-juice wine is made of 100% grape juice, represented by dry red and dry white.
2. Semi-fruit juice wine has a certain market in China, but it has no place in the international market.
By grape source
1. Homebrew: wine brewed from artificially cultivated wine grapes, and the products are directly named after the wine. Most domestic wine producers are mainly producers.
2. Mountain wine: wine brewed from wild grapes, and the products are named after mountain wine or wine.
sweet taste
Classification by aroma source
A kind of aroma: the aroma substance produced during the growth of grape berries, also known as variety aroma. Although the components of most wine grape varieties are very similar in general, there are significant differences in aroma components and flavors between them. Most of these differences are due to the relatively small changes in the proportion of berry components in different grapes.
A kind of aroma mainly includes terpenoids, alcohols, carbonyl compounds and other chemicals, among which terpenoids have been widely studied. The results showed that the content of terpenes in wine grapes was rich, and the bound terpenes mainly existed in the form of glycosides. These substances will gradually change into aromatic substances during the fermentation and aging of wine brewing.
According to the types of aroma components contained in different wine grapes at maturity, wine grapes can be divided into three varieties: rose-scented, non-rose-scented and non-aromatic. The terpenoids of rose-flavored wine grapes mainly contain more than 20 monoterpenes, from which a unique aroma substance, 3,7-dimethyl-1, 5,7-octatriene -3- ol, was found. However, non-rose-scented grape varieties contain many terpenes, but the content is very small.
Secondary aroma: produced by wine grapes during alcohol fermentation, also known as fermentation aroma, mainly including alcohols, esters, aldehydes and organic acids. The brewing process of wine is actually a complex microbial metabolism process. Saccharomyces cerevisiae generates by-products such as ethanol and carbon dioxide from sugar in unfermented grape juice through metabolism, and also converts sulfur-containing substances and nitrogen-containing substances into aroma substances of wine. Amino acids and sugars can produce higher alcohols such as isoamyl alcohol, isobutanol and phenylethanol under the metabolism of Saccharomyces cerevisiae. Acyl-CoA can synthesize higher alcohol esters with higher alcohols or fatty acid esters with ethanol under the catalysis of esterase. Higher fatty acids in wine can produce acids through cracking reaction or oxidation reaction of alcohols, aldehydes and other substances. Through enzyme or acid hydrolysis, terpenoids in bound state can be converted into free state, and mercaptan can also be hydrolyzed into mercaptan, which is the component of secondary aroma of wine.
The types and contents of secondary aroma are mainly affected by the sugar content of grapes, the types of yeast used in fermentation and fermentation conditions. Secondary aroma can give wine the taste of dry bread, yeast or fermentation, and some secondary aroma rapidly decreases or even disappears during the aging and storage of wine. Therefore, most of the wines with strong secondary aroma are new wines.
Three types of aroma: also known as the aged aroma of wine. The aroma and flavor of wine are formed by the complex interaction between various aromatic substances and changeable environmental and biological factors. However, wine is a dynamic product of aging in oak barrels or bottles. Usually, the aging process leads to chemical reactions such as oxidation or esterification of compounds in wine, so that the first and second kinds of aroma gradually disappear, forming aroma substances unique to aged wine or aroma substances produced by wine deterioration. Especially in the aging process, the concentration of branched fatty acid ethyl ester changes, and the aging of wine residue can reduce the content of aromatic substances representing the aroma of grape fruit and increase the content of higher alcohols and volatile fatty acids. "Wine is aged in oak barrels, and the aroma substances and tannins in oak will dissolve in wine, which greatly increases the richness of wine aroma.
Active odor classification
The aroma components of wine were classified by Spurrier method, which were mainly divided into the following eight types:
(1) Animal odor: musk, fat and meat of old wine, etc.
(2) balsam smell: mainly the smell of various resins.
(3) Burning smell: various smells such as burning and smoking, as well as the change of tannin caused by wine aging or the aroma formed by the dissolution of substances in oak barrels in wine.
(4) Chemical odor: The common bad odors in wine, such as sulfur, vinegar and oxidation, will reduce the quality of wine to varying degrees.
(5) Spice flavor: There are mainly the smells of laurel, pepper, licorice and mint, and the spice flavor is more common in high-quality wines aged for a long time.
(6) Floral fragrance: All floral scents, such as hawthorn, rose, jasmine, warbler's tail, geranium, forging tree and grape flower, are very common.
(7) Fruit aroma: The most common aroma of all fruits are raspberry, cherry, pomegranate, gooseberry, apricot, pear, banana, walnut and fig.
(8) Plant and mineral smells: mainly including the smells of grass, fallen leaves, tuberous roots, wet straw and soil.
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