The source of the aroma substance
Abstract:Luzhou-flavor Qu wine is a solid fermentation process with fermentation while saccharification. The temperature in the cellar is low, and the saccharification and fermentation are very slow. This special point of slow fermentation is precisely to adapt to the normal synthesis of various aroma substances. Due to the wide variety of flavor substances, their synthesis contains and affects each other, so in the usual sixty days of fermentation, often can not complete the whole process. Without the provision of precursors in the compound, the incense...
Luzhou-flavor Qu wine is a solid fermentation process with fermentation while saccharification. The temperature in the cellar is low, and the saccharification and fermentation are very slow. This special point of slow fermentation is precisely to adapt to the normal synthesis of various aroma substances. Due to the wide variety of flavor substances, their synthesis contains and affects each other, so in the usual sixty days of fermentation, often can not complete the whole process.
Without the provision of precursors in the mixing grains, the synthesis of flavor substances would take longer, and without the participation of flavor substances in the mixing tanks, the flavor substances in Qujiu would be small and monotonous.
A new winery or an old factory expansion, if the source of the box is difficult, the use of inferior boxes instead, even if the cellar is used to artificially strengthen the old cellar, the wheat koji is a high-quality fortified fungus, the wine quality of the front and second rows will still be not ideal, only after multiple rows of fermentation, so that the lees accumulate more flavor substances with the increase of the row, the wine quality will be stable.
Bamboo shoot wine technology emphasizes "to nourish cellar with bad, to nourish cellar with bad" which illustrates the dialectical relationship between the two, and the importance of influence on wine quality. In the final analysis, the source of flavoring substances and precursors is still mainly to suggest a series of biochemical reactions catalyzed by microorganisms and enzymes.
Without the provision of precursors in the mixing grains, the synthesis of flavor substances would take longer, and without the participation of flavor substances in the mixing tanks, the flavor substances in Qujiu would be small and monotonous.
A new winery or an old factory expansion, if the source of the box is difficult, the use of inferior boxes instead, even if the cellar is used to artificially strengthen the old cellar, the wheat koji is a high-quality fortified fungus, the wine quality of the front and second rows will still be not ideal, only after multiple rows of fermentation, so that the lees accumulate more flavor substances with the increase of the row, the wine quality will be stable.
Bamboo shoot wine technology emphasizes "to nourish cellar with bad, to nourish cellar with bad" which illustrates the dialectical relationship between the two, and the importance of influence on wine quality. In the final analysis, the source of flavoring substances and precursors is still mainly to suggest a series of biochemical reactions catalyzed by microorganisms and enzymes.