Chapter 2141： "Bourgogne Premium Wine"

In fact, not only fake wine will incorporate dry additives such as glycerin and ethyl acetate, even normal wine will also add these things. Without him, just for better taste and stronger fragrance.

People in later generations have higher requirements for the quality of life. Things like people in this age who drink rancid and inferior beer will not happen in later generations. If the taste is slightly bad, you may be complained. If something goes wrong, you will be stabbed online.

Therefore, the producers of later generations also racked their brains in order to please customers. For the problem of taste improvement, it also spends money and time to study. Even the well-known candidate academician of the Maotai Group is engaged in blending research.

Therefore, in the beverage industry, blending is everywhere. As long as the wine is fully spread in the supermarket, there is nothing that has been blended. Want to drink authentic wine? You can learn from some celebrities, buy a winery yourself, and get authentic barrels to make wine. You can also make your own wine or even white wine at home based on online tutorials.

However, additives like glycerin and ethyl acetate are not scourges. Otherwise, these things will not be defined as food additives and are allowed to be added legally. For example, glycerin, as long as it is not industrial glycerin but food-grade glycerin, there is no problem.

In addition, wine can also add edible weak bases such as potassium bicarbonate to neutralize the sourness of poor-quality wine. Of course, this is a low-end approach. Some winemakers will add lactic acid bacteria to convert the malic acid in the wine into milder lactic acid...

Neither of the above two methods can be used by winemakers in this era... After all, the semester of chemistry did not begin to sprout until the 17th century. Now, it is the world of alchemists.

However, it's not that people of this age don't understand additive technology at all. For example, in this era, about 1487, that is, 7 years before Marin crossed here, the German emperor issued a decree ordering the addition of sulfur to wine at a level of about 18.8 ppm (parts per million). Although it is higher than today's international standard of 10ppm, it is not too far away.

(This order seems to have been given by the father of Maximilian I, the old emperor Frederick III. Frederick III, the emperor of the Habsburg family, loved to study astrology and alchemy in his later years. Adding sulfur to wine may be From the emperor’s alchemical achievements)

This is because Europeans discovered early on that adding sulfur to wine can inhibit the rancidity of wine and facilitate the preservation of wine. Even adding it during the fermentation period can also reduce the production of rancid substances. This principle, explained in later generations, is that sulfur inhibits the formation of bacteria and the oxidative deterioration of wine.

Of course, in later generations, people added sulfur dioxide, which is more direct than sulfur. But sulfur dioxide is a foul-smelling poisonous gas. In this era, Marin would not do it even if he knew that adding sulfur dioxide would be more effective. Because of the stench of sulfur dioxide. If you see someone farting into the wine while making wine, would you drink it?

Therefore, even if Marin knew it, he would not let people add sulfur dioxide to the wine. Is it easier to put sulfur directly? And the cost is also low.

Moreover, there is another benefit of putting sulfur-it does not inhibit the effect of lactic acid bacteria. As long as the added amount is small, the presence of sulfur does not affect the function of lactic acid bacteria, but it can inhibit the growth of other harmful bacteria.

Lactic acid bacteria convert malic acid, which has a poor taste, into lactic acid, which is similar to the taste of later lactic acid bacteria beverages, which can make wine taste better.

But what makes Marin strange is that in this era, it seems that only the German region has added sulfur to the wine due to official orders. In France, sulfur is not added to wine.

Therefore, wines from the German region of this era have relatively low acidity. French wines, especially inferior wines, are sour and bitter. No wonder the prices cannot sell wines from the German region.

After Marin imported inferior French wines, the wines were found to be very sour. But after he took advantage of some of the techniques of later generations, he added lactic acid first... What, do you think lactic acid is difficult to do? This is very easy to make, natural yogurt (not the yogurt of later generations), there is a lot of lactic acid...

Then, add potassium bicarbonate to neutralize the sourness. Of course, keep the amount under control so that the sourness is not lost. The taste of lactic acid is still very good. Potassium bicarbonate is also very easy to obtain. It is extracted from plant ash after soaking in water. Plant ash contains potassium, as well as carbonate and bicarbonate. The extracted products are potassium carbonate and potassium bicarbonate. The two are actually not much different, and the effect of neutralizing acid is almost the same. It's just that potassium bicarbonate breaks down more easily and produces bubbles.

Then, add glycerin to remove the sweetness. At the same time, sulfur is added to inhibit oxidation and bacterial growth. With the addition of sulfur, there is no need to pasteurize the wine.

…

After this series of operations of adding lactic acid bacteria, potassium bicarbonate, glycerin and sulfur, Kohler and others were surprised to find that the original sour and inferior French Bordeaux wine tasted much better. Although it still has a sour taste, it is a part of lactic acid with a good taste that is deliberately reserved. Coupled with the sweetness of glycerin, the taste of this wine is greatly improved, and it has the feeling of top wine.

It should be noted that, fortunately, sulfur was added. Otherwise, the shelf life of the wine will be very short. Because Marin uses glycerin to break down tannins. However, although tannins bring bitterness and astringency, they can kill bacteria and inhibit oxidation. The glycerin breaks down the tannins, the bacteria will get out of control, and the wine itself is more susceptible to oxidation.

Therefore, if only glycerin is added and the tannins are resolved, the wine will easily deteriorate and greatly reduce the shelf life.

In other words, glycerin can be added to low-quality wine, but it must also be paired with sulfur. In this way, both the bitterness and astringency can be removed, and the wine will not deteriorate easily...

…

Marin shook his head. He felt that searching for the memory fragments of these past lives was a headache. These days, he is almost becoming a master brewer.

But to be honest, his series of operations of adding glycerin, adding lactic acid bacteria, adding potassium bicarbonate and adding sulfur did greatly improve the quality of wine. At least, everyone loves it.

But there is a problem-there is no grape producing area in Beihai country. Where do these high-quality wines come from?

If it is reselling inferior wines, no one will trace the origin. After all, inferior wine, you can drink it. And high-quality wine will always arouse the interest of others. Especially hypocritical nobles will care about where the wine is produced.

This is related to the traditional customs of Europeans, such as muskets, where craftsmen will engrave their names with inscriptions on them. In addition to being used for accountability, it also has the meaning of brand. The same is true for the wine industry. Even if the inferior wine is the same, the producers estimate that they are embarrassed to engrave inscriptions on the barrels. However, the producers of mid-range and high-end wines are very proud and will certainly engrave their names to promote their own wineries.

Therefore, although UU reading Marin blended out a good wine. However, how to engrave the inscription makes it a little headache.

In the end, he didn't care about it, and directly let people engrave the inscription "Bourgogne Premium Wine" on the barrels in the name of the region. As for which Burgundy winery produced? you guess…

However, it is different from the matchlock gun made by the "Master Hans" before. The "Master Hans" matchlock is made of low-quality steel, which is easy to explode. However, "Bourgogne premium wines" are not really bragging. They are indeed high-quality, with a good taste, sweet and sour, without any bitterness, like a drink of later generations.

Therefore, later, "Master Hans" matchlock and "Bourgogne premium wine" became two famous brands. The former "Master Hans" brand became famous, while the latter "Bourgogne premium wine" received It is unanimously recognized by the whole Europe...the same are all fake brands, but the fate is completely different...

However, the nonsense is that the authentic Burgundy wineries later saw the fake "Bourgogne premium wine" fire, so they learned this trick and engraved "Bergo" on their own wine barrels. The words "Gendy Premium Wine". It's a strange thing that Li Kui came to rub up with Li Gui's enthusiasm...