Homemade wine preservation
1, homemade wine preservation appliances, usually choose wooden barrels, glass jars, etc., but no matter which is easy to choose to save, must have a good seal.
2, homemade wine preservation environment, the best storage environment is 12-15 degrees Celsius, but also must be stored in light-free conditions, to maintain the ventilation and humidity of the storage environment, to avoid shocks, such as the insulation box, the basement, the home of the shade and other places can be stored.
3, homemade wine preservation time, overall homebrew wine can be saved for how long should be based on the quality of homebrew itself to decide, but because it is an individual home brewing wine, winemaking grapes, utensils, processes and other aspects are not professional enough, and therefore tend to ultimately brewed wine will be mixed with more magazines easy to deteriorate, so it is recommended that the preservation of homebrew is the best time! The best way to keep homebrew is to keep it for more than 2 years, but of course that doesn't preclude us from making good wine that can stand up to aging.
Categorized by source of aroma
One type of aroma: the aroma substances produced during the growth of grape berries, also known as varietal aroma. Although the overall composition of most wine grape varieties is very similar, the differences in aroma composition and flavor between them are very significant. Most of these differences are due to relatively small variations in the proportions of different grape berry components.
One class of aroma consists mainly of terpenes, alcohols, carbonyls and other chemicals, with terpenes being widely studied. Studies have shown that terpenoids are present in large quantities in wine grapes, with bound terpenoids mainly in the form of glycosides. These substances are gradually transformed into aromatic substances during the fermentation and aging process of winemaking.
Based on the types of aroma components contained in different wine grapes at maturity, wine grapes can be categorized into three varieties: rosy, non-rosy, and non-aromatic. The terpenoids of rosy-scented wine grapes mainly contain more than twenty monoterpenes, from which the characteristic aroma substance 3,7-dimethyl-1,5,7-octatrien-3-ol is found. The non-rose-scented aromatic grape varieties contain a large number of terpenes, but the content is very small.
Type II aroma: produced by wine grapes in the process of alcoholic fermentation, also known as fermentation aroma, mainly including alcohols, esters, aldehydes and organic acids. The winemaking process is actually a complex microbial metabolic process. Winemaking yeast metabolizes the sugars in the unfermented grape juice to produce ethanol, carbon dioxide and other by-products, and also converts sulfur-containing and nitrogen-containing substances into wine aroma substances. Amino acids and sugars are metabolized by winemaking yeast to produce higher alcohols such as isoamyl alcohol, isobutanol and phenylethanol. Acyl CoA can synthesize higher alcohol esters with higher alcohols or fatty acid esters with ethanol under the catalytic action of esterase. Advanced fatty acids in wine can produce acids by cleavage reaction or oxidation reaction of alcohols and aldehydes. Through enzymes or acidolysis, terpenes in the bound state can be converted to the free state asked, and thiols are hydrolyzed to thiols, which are components of the wine's class II aroma.
The type and content of secondary aromas are mainly influenced by the sugar content of the grapes, the type of yeast used for fermentation and the fermentation conditions. Type II aromas can give wines dry bread, yeast or fermentation flavors. Some Type II aromas decline sharply or even disappear during the aging and storage process of wines, therefore, most wines with strong Type II aromas are new wines.
Three types of aroma: also known as wine aging aroma. Wine aromas and flavors are formed through a complex interaction between a wide range of aromatic substances and variable environmental and biological factors. However, wine is a dynamic product of the aging process in oak barrels or in the bottle. Typically, the aging process leads to chemical reactions such as oxidation or esterification of compounds in the wine, resulting in the gradual disappearance of primary and secondary aromas, and the formation of aroma substances specific to aged wines, or those that occur as a result of the deterioration of the wine. In particular, the concentration of branched-chain fatty acid ethyl esters changes during aging, and the aging of wine residues reduces the content of aromatic substances representing the fruity aromas of grapes and increases the content of higher alcohols and volatile fatty acids". When wines are aged in oak barrels, the aromatic substances and tannins in the oak are dissolved in the wine, which largely adds to the aromatic richness of the wine.