In fact, it is not just that fake wines are mixed with additives like glycerin and ethyl acetate, but even normal wines will add these things. It’s just for a better taste and a stronger aroma.

People in later generations have higher requirements for quality of life. Things like people in this era who drink rancid inferior beer will not happen in later generations. If the taste is a little bad, they may be complained. If there is a problem, they will be poked online.

Therefore, later manufacturers racked their brains to please customers. They also spent money and time on the issue of taste improvement. Even the famous candidate academician of Moutai Group was engaged in research on blending.

Therefore, in the wine industry, blending is everywhere. As long as it is fully launched in supermarkets, there is nothing that has been blended. If you want to drink authentic wine, you can learn from some celebrities, buy a winery by yourself, and make authentic barrels to make wine. You can also make your own wine and even liquor at home according to online tutorials.

However, additives such as glycerin and ethyl acetate are not a disaster. Otherwise, these things would not be defined as food additives and allowed to be legally added. 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 alkalis such as potassium bicarbonate to neutralize the sourness in inferior wines. Of course, this is a low-end method. Some winemakers will add lactic acid bacteria to convert the malic acid in the wine into a milder lactic acid...

The above two methods can not be used by winemakers in this era... After all, the semester of chemistry only appeared in the 17th century. Now, it is the world of alchemists.

However, it was not the people of this era who did not understand additive technology at all. For example, in this era, about 1487, 7 years before Marin traveled here, the German Emperor issued a decree, ordering the addition of sulfur to wine, with an amount of about 18.8ppm (one in a million), which is higher than today's international standard of 10ppm, but not too far from today's international standard.

(This command seems to be the father of Maximilian I, under the old emperor Frederick III. The Emperor of the Habsburg family, Frederick III, loved to study astrology and alchemy in his later years. Adding sulfur to wine may be the result of the emperor's alchemy achievements)

This is because Europeans have discovered very early that adding sulfur to wine will inhibit the rancidity of wine and facilitate the preservation of wine. Even adding during the fermentation period can reduce the formation of rancid substances. This principle, explained by 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 was more direct than sulfur. But sulfur dioxide is an unpleasant poisonous gas. In this era, even if Marin knew that adding sulfur dioxide was better, she would not do it. Because sulfur dioxide smelled bad. If you saw someone fart into the wine while making wine, would you drink it?

Therefore, even if Marin knew about it, she would not let someone add sulfur dioxide to the wine. It would be easier to add sulfur directly? And the cost is also low.

Moreover, there is another advantage in adding sulfur - it does not inhibit the effect and performance of lactic acid bacteria. As long as the amount of addition is small, the presence of sulfur does not affect the effect of lactic acid bacteria, but it can inhibit the growth of other harmful bacteria.

Lactobacillus converts poor-taste malic acid into lactic acid similar to later lactic acid beverages, which can give wine a better taste.

But what surprised Marin was that in this era, it seemed that only the German region added sulfur to wine due to official orders. However, in the French region, sulfur was not added to wine.

Therefore, wines in Germany in this era have a low sour taste. French wines, especially inferior wines, are sour and bitter, no wonder they can't sell wines in Germany.

After Marin imported inferior French wines, the wine was found to be very sour. But after using some techniques from later generations, he added lactic acid first... What do you think lactic acid is difficult to deal with? This is easy to deal with. There is a lot of lactic acid in natural yogurt (not fake yogurt from later generations)...

Then, add potassium bicarbonate to neutralize the sour taste. Of course, control the amount and don’t lose the sour taste. The lactic acid tastes very good. It is easy to obtain potassium bicarbonate, which is extracted after soaking in water. The ash contains potassium, and also carbonate and bicarbonate. Extract it, which is potassium carbonate and potassium bicarbonate. In fact, there is not much difference between these two, and the neutralization effect of acid is similar. However, potassium bicarbonate is easier to decompose and produce bubbles.

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

...

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

It should be noted that it is also fortunate that sulfur is added. Otherwise, the wine will have a short shelf life. Because marin uses glycerin to decompose tannins. However, although tannins will bring bitter taste, they can kill bacteria and inhibit oxidation. If glycerin decomposes tannins, the bacteria will get out of control and the wine itself will be more likely to oxidize.

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

In other words, inferior wines can be added with glycerin, but they must be matched with sulfur. This will not only remove the bitter taste, but also ensure that the wine will not deteriorate easily...

...

Marin shook his head, and he felt that searching for these memories of his previous life was a headache. These days, he was almost becoming a winemaking master.

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

But there is a problem - Beihai Country has no grape production area, where do these high-quality wines come from?

If you sell inferior wines in exchange for sale, no one will pursue the origin. After all, inferior wines can be drunk. High-quality wines will always arouse the interest of others. Especially the pretentious nobles will care about the origin of the wines.

This is related to the traditional customs of Europeans. For example, muskets and craftsmen will engrave inscriptions with names on them. In addition to being used for accountability, they also have the meaning of brands. The same is true for the wine industry. Even if the inferior wine is not enough, the producers probably feel embarrassed to engrave inscriptions on the wine barrels. However, producers are very proud of mid-range and high-end wines, and they will definitely engrave names to promote their own winery.

So, although Marin blended good wine, it made it a bit of a headache for how to engrave the inscription.

In the end, he ignored it and directly asked someone to engrave the inscription "Burgundy Quality Wine" on the barrel, named after the region. As for which winery in Burgundy produced it? You guess...

However, it is different from the previous "Master Hans" made of the melee. The "Master Hans" melee uses inferior steel and is easy to explode. However, "Burgundy High-quality Wine" is really not a bragging thing. It is indeed very high-quality, has a good taste, is sour and sweet, and has no bitter taste, like a drink from later generations.

Therefore, later, the "Hans Master" melee and "Burgundy Quality Wine" became two famous brands. The former "Hans Master" brand has a reputation, while the latter "Burgundy Quality Wine" was unanimously recognized by all over Europe... They are also fake brands posted, but their fates are completely different...
Chapter completed!