Why can wine be preserved for so long? No matter what kind of wine is good, it can be preserved for a long time, which means that the longer it is, the more mellow it will be.

To answer this question, we need to know about wine making. Humans knew how to make wine thousands of years ago. Fruit and juice are exposed to the air, and microorganisms convert sugar in juice into alcohol and other substances. Primitive people accidentally drank this fermented juice, which was fragrant and delicious, and began to ferment juice consciously. This was the earliest wine making. According to research, people would brew fruit wine long before there were words. Our country's wine is world-famous. Famous wines are mostly made of sorghum, wheat and peas, among which malt or bran koji is used as saccharifying agent of starch, and maltose after fermentation becomes alcohol under the action of yeast. But the alcohol content of this wine is very low. After distillation, you get high-content liquor. Alcohol is very different from the white wine we drink. Pure alcohol aqueous solution is almost tasteless, while ordinary liquor has a unique fragrance, taste and color. This is because liquor contains not only alcohol, but also sugars, glycerol, amino acids, organic esters and vitamins. Fruit contains a lot of sugar, so it can also be used to make wine. Red and purple grapes, golden and pleasing oranges, red apples in the green and good lychees in Lingnan can all be used to make wine. Whether it is fruit wine or white wine, ethyl acetate is the hero who can emit aromatic smell. However, the content of ethyl acetate in new wine is very small. Aldehydes in wine are not only odorless, but also irritate the throat. Therefore, the newly brewed wine tastes raw, bitter and astringent, and it takes several months to several years of natural aging to eliminate the odor and give off a strong bouquet. The working people in our country have gradually mastered the experience of aging wine in the long-term brewing process. They put the newly brewed wine in a jar and sealed it, and stored it in a place with suitable temperature and humidity for a long time, so that it slowly changed chemically, and the aldehyde in the wine was continuously oxidized into carboxylic acid; Carboxylic acid reacts with alcohol to produce ethyl acetate with aromatic smell, which makes the wine mellow. This change process is the aging of wine. However, this chemical change is very slow and takes a long time, and the aging of some famous wines often takes decades. Maybe you think the older the wine, the better, right? This is not entirely correct. The aging of wine must meet certain conditions to increase the amount of ethyl acetate. If the jar is not sealed or the sealing condition is not good, and the temperature and humidity conditions are improper, not only will the alcohol run away after a long time, but it will also turn sour and sour into vinegar. This is because there are acetic acid bacteria in the air. When wine comes into contact with air, acetic acid bacteria will take the opportunity to enter the wine. Under the action of acetic acid bacteria, alcohol will undergo chemical changes and become acetic acid. Especially beer and fruit wine are more prone to rancidity and vinegar. Maotai, xifeng liquor and Fenjiu are different. Because the content of alcohol in soju is about 50%, alcohol with this concentration has bactericidal effect, and acetic acid bacteria cannot survive and reproduce in soju, so alcohol will not become acetic acid. So we can say that the older the wine, the better. The development of modern science and technology has greatly shortened the aging time of wine. If the new wine is irradiated and tasted after 15 days, the aroma, glycol and aftertaste of the wine will be improved and the miscellaneous taste will be reduced. Chemical analysis shows that the content of ethyl acetate is greatly improved, and the rich wine aroma can be comparable to that of natural aging. Radiation method can effectively shorten the storage period of wine and is a scientific method for aging new wine. Recently, scientists have made a new type of wine aging equipment by using electronic comprehensive technology, which has advanced level in the world and is very suitable for aging high-quality wine and fruit wine. All kinds of new wines can be aged for six months to one year as long as they stay in it for eight to ten minutes. Thereby saving a lot of warehouses, containers and funds, and making contributions to the development of the wine industry.