What is the chemistry of winemaking

The fruits of starch-rich plants, such as rice, corn, and sorghum, are commonly used in winemaking. Steam them, and add the wine song, which contains saccharinizing and liquefying enzymes, to a small amount of cold boiled water to make a cloudy liquid, and then mix it well with the steamed food. Put in 30 to 40 degrees Celsius environment.

1. At this time, the reaction occurs as starch and water to generate glucose.

In order to verify whether there is glucose generation, you can take out a small amount of product and new copper hydroxide mixed heating, if there is a red precipitate. If you want to know whether the starch is completely converted to glucose, you can take a small amount of iodine, add the first step of the reaction is not blue.

2, after the generation of glucose, under the action of alcoholase, glucose is oxidized into ethanol.

To verify whether there is ethanol generation, you can take out some of the solution, insert a heated red-hot copper wire, if there is a pungent odor, it can indicate that there is ethanol generation.