What are the alcoholic substances in wine?

Alcohols in liquor are produced by protein, amino acids and sugars in the fermentation process, which is one of the important aroma components in liquor and also an important flavor-presenting substance. There is a lot of alcohol in liquor. Generally, alcohols containing more than 3 carbons are called higher alcohols, mainly isoamyl alcohol and isobutanol. Followed by n-propanol, sec-butanol, n-butanol and n-hexanol; In addition, there are 2,3-butanediol, B- phenylethanol and glycerol (glycerol). It is generally believed that higher alcohols are flavoring agents, but too much content will easily lead to the increase of bitterness, astringency and spicy taste of wine, and too little content will lack the flavor of traditional liquor.

As a special cultural form, wine culture has its unique position in China traditional culture. In the history of civilization for thousands of years, wine has almost penetrated into all fields of social life. First of all, China is a country based on agriculture, so all political and economic activities are based on agricultural development. Most of the wines in China are brewed from grain, and wine is closely linked with agriculture and becomes a part of agricultural economy. The prosperity of grain production is a barometer of the rise and fall of wine industry. According to the grain harvest, the rulers of various dynasties regulated the production of wine by issuing or opening bans, thus ensuring the people's food. In some places, the prosperity of wine industry has played a positive role in improving the living standards of local society. Wine, in the long history of human culture, is not only an objective material existence, but also a cultural symbol, that is, a symbol of Dionysian spirit.