What Is an Oenologist?

Winemaker refers to the person who guides the design of the production process and the control of parameters during the wine brewing process. The work includes: (1) selection of brewing raw materials and auxiliary materials; (2) selection and use of brewing equipment; (3) preparation and selection of saccharification starter; (4) design and application of saccharification, fermentation, distillation, storage, and filling processes; (5) Monitor various process parameters; (6) Develop new raw materials, new processes and new wine products.

Winemaker

Winemaking has a history of thousands of years in our country, and winemakers are professions that have developed with the continuous development of wine product manufacturing processes. Unlike the nature and responsibilities of winemakers, the work of winemakers is reflected in the core technical aspects of winemaking, and their ability plays a vital role in the formation of product personality and product quality.

With the continuous progress of science and technology, China has modernized the conditions for wine production, and the wine production technology has reached the international advanced level. This puts forward higher requirements on the skill level of brewing technicians. In order to meet the needs of development, there is an urgent need to regulate the career of winemakers.

Standardizing the career of winemaker can accelerate the improvement of the technical level of China's brewing industry, improve the overall quality of Chinese beverages and wines, strengthen food safety management, and have a very important reality to meet people's growing consumer demand and enhance the international competitiveness of our wine products. significance.

According to the statistics of the State Liquor Production License Examination Department and the National Bureau of Statistics of the state-owned and non-state-owned enterprises with annual sales income of more than 5 million yuan, China has more than 15,600 brewing enterprises, more than 8 million employees, and 100 technical staff engaged in brewing. About 10,000 people, enterprises are distributed in all provinces, autonomous regions and municipalities directly under the central government.

Most of the light industry and agricultural colleges and universities in China's public universities set up food processing specialty. More than a dozen of these universities have individually established majors in brewing. Internationally, those who have professionally studied, engaged in brewing production, and have higher brewing skills are awarded the title of "Brewer" by the industry association.

According to statistics from the National Bureau of Statistics, China's wine industry realized a profit and tax of RMB 40.007 billion in 2005, an increase of more than 11% year-on-year. According to the national "Eleventh Five-Year Plan" and industry development goals, China's brewing industry will have greater leapfrog development. With the improvement of the level of automation equipment, the traditional intensive labor mode will be eliminated, replaced by knowledge-based modern production, and there will be higher requirements for the professional and professional skills of technical staff in the brewing industry. The status of winemakers And the role is prominent.

With the increasing international cooperation, the process of internationalization of China's brewing industry must gradually expand, and the establishment of a winemaker's professional qualification is conducive to the integration of China's brewing industry with international standards.

In summary, the establishment of a professional qualification system for winemakers in China is conducive to improving the quality of employees and ensuring the continuous, stable, and healthy development of the professionalization process, so that the wine industry can make greater contributions to the development of the national economy.

(1) The brewer selects the raw materials and auxiliary materials for brewing;

(2) Select and use winemaking equipment;

(3) Preparation and selection of saccharification starter;

(4) Design and apply saccharification, fermentation, distillation, storage, and filling processes;

(5) Monitor each process parameter;

(6) Develop new raw materials, new processes and new wine products.

Winemaking is the process of producing alcoholic beverages with a certain concentration by microbial fermentation.

Due to the different raw materials used for brewing, the microorganisms used and the brewing process are different. Take white wine, beer, and wine as examples:

Liquor: mostly starch-containing materials, such as sorghum, corn, barley, wheat, rice, beans, etc., the brewing process is roughly divided into two steps: the first is to use Aspergillus oryzae, Aspergillus niger, Aspergillus to break down starch into The sugar is called saccharification process; the second step is the fermentation of glucose by yeast to produce alcohol. Liquor has a strong aroma. It mainly produces more esters, higher esters, volatile free acids, acetaldehyde and furfural during the fermentation process. The alcohol content of liquor is generally above 60 degrees.

Beer: Barley as raw material, hops as spices, malt saccharification and beer yeast alcohol fermentation. Rich in CO2 and a small amount of alcohol. Because the fermentation process is different from general alcohol production, some undecomposed nutrients are retained in the beer, which increases the aroma of the beer. The alcohol content in beer is generally 15 degrees or lower.

Wine: Grape juice is used as the raw material and fermented by wine yeast. Its low alcohol content (about 9 to 10%) retains the original nutritional ingredients in the fruit and has the unique aroma of the famous fruit. In terms of technology, the wine is produced through the main fermentation and post-fermentation stages. Post-fermentation is the process of storing for more than one year after fermentation in the main stage to continue fermentation. The main varieties of wine grapes are: Cabernet Sauvignon, Cabernet Franc, Merlot, Carignan, Pinot Noir, Serpent Dragon Ball, Shensuo, Carmel, Grenache, Shiraz, Qiongyao Pulp, Bai Yuxia, Rose Incense, etc. .

Green wine: Green wine is a unique and precious wine in the heritage of Chinese wine culture. It usually refers to colored liquor products. It uses natural raw materials such as herbs and rice to ferment, refine, brew, soak, and cook a series of The complex process is formulated into colored liquor, which usually has various health functions. The plasticity of Chinese green wine originated from the Tang Yongtai years more than 1200 years ago. The country's only remaining green koji is mainly divided into regions, with Yanglin fermented wine in Yunnan and bamboo leaf green in Shanxi, and the 100-year-old Jingning Dong nationality green koji wine produced in southwestern Zhejiang province is the most representative.