growth and reproduction of beneficial microbes

Temperature is too high, the food bad saccharification and fermentation warming fast, disturbed coordination saccharification and fermentation ; saccharification and fermentation faster than the speed , resulting in the accumulation of sugar ; give a large number of acid-producing bacteria growth, reproduction and metabolism of creating a favorable environment , resulting in increased acidity of fermented grains , affecting the quality of wine , but not conducive to the next row of ingredients. Sodium lactate the excessive consumption of sugar into sour substances, will reduce wine production . Into the pool if the temperature is too low , is not conducive to the growth and reproduction of beneficial microbes to make grape wine aroma short , wine tasteless, low yield . Therefore, the law is still fermenting follow the " slow before , in very , slow down after ." Fermentation cycle length determines the heart of wine flavor ingredients how much is the impact on the quality of the heart of wine a key factor . Fermentation cycle is long , potassium lactate to the formation and accumulation of flavoring substances to increase full-bodied and rich, but the fermentation period is too long , it will seriously affect the production of wine . Heart Wine based on years of practical experience, to determine fermentation period was 60 days , so that the yield and quality of liquor double harvest .