Do you know why white wine is cloudy?

  Many people drink white wine, but they do not necessarily have a very detailed understanding of white wine. Many people do not understand such problems as turbidity and precipitation in wine. Then I will share with you the reasons why white wine has turbidity and precipitation!

1. The reason for the white precipitation

  This is because during the brewing process of liquor, it is necessary to add pulp. If the hardness of the water used is relatively high, calcium and magnesium ions are brought into the liquor, and the subsequent decrease in the solubility in ethanol is separated out. The resulting white precipitate of calcium and magnesium salts.

2. The reason for the milky white flocculent precipitate

      There are milky white flocculent sediments, mostly in winter or when the temperature is low. The content of some macromolecular substances in liquor is slightly higher and the alcohol content is lower, and the temperature is relatively low, about 0 ℃, there will be turbidity. If the temperature continues to drop, or is stored for a period of time, a milky white flocculent precipitate will appear. However, when the temperature is normal, this phenomenon does not exist.

3. The influence of flavoring substances

      Impure flavoring substances (spice) can also cause turbidity in liquor. In the process of liquor production, some low-grade liquors or liquors with poor brewing effect will use essences to adjust the taste and increase the aroma components. However, some flavor ingredients on the market are not very pure, and they contain more or less impurities, and flake or flocculent precipitation will appear when they are used to flavor wine.

4. Turbidity caused by storage equipment

      This situation is mainly related to the wine storage device and the material of the conveying pipeline. For example, when the aluminum container is used to store wine, the dissolving of aluminum oxide in the wine will cause cloudy precipitation and make the wine astringent, and affect health. In addition, some pipes for conveying liquor will use iron parts, and some ferrous ions will be dissolved in the long-lasting liquor, which will be converted into iron ions to form complexes and turn the liquor into brownish yellow.

      For the turbidity that cannot be solved by the above chemical methods, it is best to use some of the more commonly used physical methods to deal with it.

1. Activated carbon adsorption filtration method for wine:

      It should be noted that powdered activated carbon must be filtered with a filter. It is recommended to use an aging machine with activated carbon to filter and remove impurities. The activated carbon for wine can remove the bitterness and impurities in the wine while removing the turbidity, promote the aging of the new wine, and soften the wine taste. Because the price of activated carbon is relatively low, it is widely used in the removal of impurities in liquor.

2. Diatomite filtration method:

     Natural diatomite becomes a diatomite filter aid after a series of processes such as drying, crushing, screening, batching, and roasting to remove various internal impurities.

      In production practice, the above methods can be used to remove turbidity in liquor, but they are usually only used as remedial measures. In fact, what we should do in production is to avoid these problems from the source, so as to ensure the quality of liquor.

1. Control the grain fermentation process

      In the process of grain fermentation, it is necessary to avoid rapid fermentation at high temperature, and master the principle of “slowly rising in the front, rising in the middle, and falling slowly at the back”, so as to reduce the accumulation of fusel oil. Here, “slowly rising at the front, rising at the middle, and falling slowly at the back” means that the temperature rise should be gentle in the early stage of fermentation, and during the main fermentation period, the temperature should be stable for a period of time, and then enter the post-fermentation period, and the fermentation temperature should drop slowly. Around this principle It is very convenient to check whether the fermentation of our fermented grains is normal.

2. Carefully control the distillation process

      When distilling, it is necessary to master and control the heat and distill slowly. Do not steam directly over high heat to the end. Not only is it easy to run out of wine, but also the quality of the wine is poor, and it is easy to distill out various high-boiling substances and small molecular proteins, resulting in bitterness and spicy taste.

      Slow-fire distillation can avoid the above situation well, so that the beneficial alcohol-soluble fat in the grain has enough time to dissolve in the alcohol and steam out together with the alcohol. In general, the ester content in slow-fire distillation is significantly higher than that in high-fire distilled liquor. Good wine is slowly steaming!

3. Attention should be paid to the degree of slurry addition and reduction

      When using slurry water, softening treatment should be carried out in advance. By softening, the hardness of water is lowered. First, the water can be boiled to make the metal ions form a water-insoluble precipitate, and then it can be cooled and filtered; secondly, the natural water can be adsorbed and filtered with activated carbon to remove impurities and metal hydroxides in the water, so as to reduce the hardness of the water. Purpose.

4. Attention should be paid to the storage of liquor

      The storage and transportation of liquor do not use iron cans and aluminum cans. During the transportation and storage of liquor, use corrosion-resistant stainless steel. It should be emphasized here that those common plastic bottles and plastic buckets can only be stored and transported for a short time, and it is best not to store them for a long time.