How to make wine? How to make wine?

People began to keep the wine stable by heating, heating at high temperature and boiling repeatedly.

In the history of our country, wine also developed slowly. Before the Northern and Southern Dynasties, wine was often sour. Since the Tang Dynasty, people began to use heating to maintain the stability of wine. Repeated boiling at high temperature is called cooking wine, and slowly heating to a certain temperature at low temperature and keeping it for a period of time is called shochu.

Cooking wine can not only filter the impurities in the wine, but also accelerate the circulation of alcohol in the blood, which makes people warm up faster. Even in modern times, some people still heat wine before drinking it in winter.

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Drinking scalded wine is good for your health, but you should also keep a proper temperature.

If the temperature of the wine exceeds 60 degrees, the aroma in the wine will be lost when it is heated, and the wine will look pale. Therefore, when drinking high-grade liquor and rice wine, you generally don't need to get burnt. If you are used to drinking warm wine, you should also master the temperature of scalding wine, which is generally 20-30 degrees. When drinking wine, aromatic wine, vermouth and other fruit wines, if it needs to be heated, it should not exceed 20 degrees, otherwise it will affect the flavor of the wine.

Moreover, drinking yellow wine in winter is recommended to be slightly hot, and the scalded yellow wine has the effect of warming the stomach. Besides, in supermarkets, we often find rice wine, which is fermented by glutinous rice and wine at a certain temperature.

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