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Brother and sister Li Youran had dinner together at the restaurant.
"Xiaoying, didn't you say that the rabbit is pitiful? Then you still have the heart to eat it." During the dinner, Li Youran made fun of the little girl.
"It's pitiful to begin with, but it's already like this. It's a waste if you don't eat it. But it's quite delicious." Sun Xiaoying's reasons are naturally very good.
"Haha, you really know how to find an explanation. By the way, such a good game, you should take a few sips." Li Youran said, stood up, took out a bottle of puree wine brought by Mr. Qu, opened it, and found a wine cup to pour it.
One cup.
Smell the smell, the aroma of this so-called puree wine seems not as strong as that of the common white wine on the market. Take a sip and find that the taste is soft, mellow and long, and a little sweet. Well, at least it is better than the one that cost more than 100 yuan a bottle.
Tianhai Daqu is delicious.
"Xiaoying, this wine is quite good, you can have a drink too." Li Youran said to the little girl.
"I don't want it, you have a spicy tongue. Brother Youran, you should drink less." Sun Xiaoying shook her head repeatedly. She could only drink low-alcohol wine such as wine at most.
"Okay, I'll just drink two small glasses." Li Youran said, then he thought, this wine must be over 50 degrees, and the little girl might not be able to bear it, so forget it.
However, he himself doesn't have the habit of drinking too much. He just drinks some to cheer him up sometimes when he gets emotional.
After the meal, Li Youran capped the bottle of the remaining wine and put it in the wine cabinet with the other bottle.
Sun Xiaoying washed the dishes, turned on the TV in the living room, and used the remote control to turn to her favorite TV series channel.
Li Youran was about to go to the study to surf the Internet, but was stopped by Sun Xiaoying.
"Brother Youran, do you still have that big peach?"
It turned out that the little girl was hungry for fruit. Li Youran smiled and shook his head, walked to the kitchen, reached out and took out a one-pound large peach from the bamboo basket next to the shelf, rinsed it under the faucet, and then cut it into small pieces with a knife and put it on the plate.
.
The fruit plate was placed on the coffee table, with a sweet aroma. Sun Xiaoying smiled. She picked up a piece with a toothpick and put it in her mouth.
"It's so sweet, Brother Youran, you should eat it too."
"Okay." Li Youran agreed and simply sat on the sofa. He ate fruit and watched TV for a while.
A restaurant scene appeared on the TV screen. Several young people at the wine table were persuading each other. Glasses were clinked frequently, and the atmosphere was very lively.
Seeing this, Li Youran couldn't help but think of his own private restaurant. After such a long period of hard work, a relatively complete system of dishes has been formed. The banquets are also divided into three grades: A, B and C to meet the needs of different guests.
.
However, there is a big shortcoming here, that is, private restaurants never sell alcohol, and guests must bring their own when dining.
The reason is that at the beginning, we mainly considered the proliferation of counterfeit wine in the current market, especially high-end liquor and red wine. It is also the hardest hit area for counterfeiting and counterfeiting. Major news media have reported on it, and the management department has also uncovered many related cases.
But at that time, the main focus was on the supply of vegetables and fish, and the preparation of dishes, and there was no time to find the most reliable channel for purchasing alcohol.
You must know that counterfeit wine is much more harmful than other foods and beverages. Among them, the most vicious methanol mixed with water can even cause blindness and disability. Although such extreme cases are rare, if you happen to win the lottery once,
The sign was smashed.
The private restaurant focuses on high-end boutiques, so we must not let anything go wrong. In addition, each banquet itself is very profitable. To save worry, we simply do not provide drinks. As for the drinks brought by the guests, it has nothing to do with the restaurant.
But no matter what, it is a pity after all. From ancient times to the present, a banquet cannot be complete without wine, and wine and food are a match made in heaven. Without one link, it is always incomplete.
Later, the space stream water played an increasingly important role in the production of various foods. He also considered whether he could use this water to make homemade wine in small batches, just like the local wine made by many people in the countryside.
But wine is different from other things such as beef soup and soy milk. It takes time to accumulate. After new wine comes out, it needs to be stored for at least three to five years before it can be slightly improved. Even then, the wine will be different from the private wine.
Whether the high-end banquet in the restaurant is worthy of it is still a question.
Li Youran once knew the relevant information and knew the principle of liquor cellaring. The microorganisms in the wine cellar react chemically with the alcohol to produce lipid aroma components, and the alcohol, aldehyde, acid and other components in the wine reach a new balance. In this way,
Only when the wine has a mellow feel can it be called a finished product.
However, the stimulating effect of space cannot be used in this regard. The outstanding vegetable preservation effect has proved that there are very few microorganisms in the space, so it cannot be used for the cellaring of liquor.
In view of this, I never considered this aspect again.
Wait, that's not right! There is also Land No. 4. Suddenly, like a flash of lightning, an idea suddenly popped into Li Youran's mind.
Yes, Land No. 4 is completely different from the previous three lands. It is suitable for the growth and reproduction of microorganisms and fungi, which is also a key factor in the success of mushroom cultivation.
So, would it be suitable for wine storage? At this thought, he suddenly became excited, closed his eyes, and leaned his head on the back of the sofa.
Ever since Land No. 4 appeared, he intuitively felt that it was not just a place for growing edible fungi. Could it be that the greater function was this?
Experimentation is needed. Just speculation cannot solve any problem.
Well, when I get to the Baozi Shop tomorrow, I will discuss it with the two chefs and see if I can try some homemade wine. The cellaring effect of new wine is the most intuitive.
Will the combination of space stream water brewing and cellaring in No. 4 become a golden pairing?
Thinking of this, he couldn't help but smile.
"Brother Youran, what are you doing? A man is squinting his eyes and giggling." Sun Xiaoying's questioning voice came from the side.
"Haha, it's nothing, I thought of how to make delicious food again." Li Youran explained half-truthfully.
"Delicious? We just had dinner. You keep saying I'm greedy, but I see you're more greedy than me," the little girl muttered, and picked up a piece of peach flesh from the fruit plate with a toothpick.
Li Youran had no intention of watching TV anymore. He and Sun Xiaoying exchanged a few casual words, then got up and went to the study on the second floor to search for relevant information online.
According to the information, the storage conditions for liquor are very harsh. First of all, blended commercial liquor has no storage value because it contains flavors and other chemicals, which will easily deteriorate over time. Only pure grain-based liquor is possible.
Benefit from cellaring.
Secondly, even if grain is used to brew wine, it must be above 50 degrees. During the storage process, low-alcohol wine easily reacts with the surrounding environment and loses alcohol. Over time, almost half a bottle of water is left.
In addition, the wine container is also very particular. It is best to use a clay pot, because although the wine is sealed in the jar, the molecular structure of the ceramic product is not tight and has a microporous structure. The liquor will pass through the tiny holes on the jar.
The stomata "breathe", and this respiration will cause the alcohol and oxygen to undergo a lipidification reaction to generate more lipid substances, and it is the lipid substances that create the different flavors of liquor.
Porcelain is not as effective at holding wine as pottery, but it can still be used. As for the bowl, it is completely useless. Because the molecular structure of the bowl is very tight, the wine inside is almost completely isolated from the outside world, so there will be no change no matter how long it is stored.
Fortunately, the two bottles of puree wine sent by Mr. Qu met the test requirements in all aspects.
Next, let’s look at the requirements of wine cellars. Wine cellars are divided into two types: wine cellars, which are wine cellars, and wine cellars. The former is too troublesome and will not be considered. It is mainly for storage.
Data shows that liquor cellaring requires a constant temperature and constant humidity environment in a cellar or natural cave, which is conducive to the aging process of liquor.
In addition, there is a common misunderstanding in the market now that it is better to bury it in the soil. In fact, the soil itself cannot create a good aging environment for liquor, and the moisture in the soil and even some harmful substances can easily enter the jar and damage the wine.
Quality, outside oxygen cannot enter the wine jar, which will also affect the progress of the lipidation reaction of the wine.
Therefore, liquor is generally stored in cellars and rarely buried directly in the soil.
After reading the information, Li Youran decided to start immediately, because cellaring takes time, so it was not too late.
He closed the computer, went to take out the two bottles of puree wine from the wine cabinet downstairs, took them back to the master bedroom, locked the door and entered the space.
He patted the high-spirited dragon head that came to greet him and asked him to follow him to plot No. 4 with a shovel in his mouth.
The soil in Land No. 4 is yellow-brown and harder than the previous three lands. Fortunately, there are very few stones and sand in it, which is very suitable for the construction of a wine cellar.
In addition, the terrain of Site 4 extends to the south and has a steep slope, so it is very convenient to dig a hole or something.
Li Youran found the steepest place and dug a small hole with a shovel. Since it was a test, there was no need to make it too formal, just big enough for a wine bottle.
After the cave was dug, he picked up the unopened bottle of puree wine and put it in to try. There was quite enough space. Okay, that's it.
Putting down the shovel, he felt that something was missing. By the way, there were fewer microorganisms in the new wine cellar, and the cultivation would take longer. ▲A netizen online provided a simple method, which is to mix white wine into the soil and use it as cellar mud.
Promote the growth of microorganisms.
This is a good idea, but it comes at a cost. Li Youran thought of this, picked up the other bottle of puree wine that he had drunk, poured some into the palm of his hand, and then sprinkled it evenly on the four walls of the new wine cellar.
The remaining wine cannot be wasted. Tighten the cap of the bottle and wrap it in a plastic bag. It is estimated that the seal will be ok, so put the bottle into the hole together.
After finishing these tasks, he asked Ang Ang to find a wooden board to block the entrance of the hole, and then shoveled a few shovels of soil to seal the edge.
What we have to do now is to wait for the results. Of course, we will discuss the home brewing with the two chefs tomorrow at the same time. After all, these are very time-consuming.
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