Those who regularly drink white wine know that the entrances of sauce, fragrance and fragrance vary greatly, but the vast majority are not clear: ninety-eight per cent of the white wine consists of water and alcohol, which really determine the fragrance, taste and scent, with less than 2 per cent of the trace fragrance. The old saying, "drink is three, seven, and a bottle is good, and it's all the same。
But the problem is that for centuries white wine has depended on the nose and tongue of a teacher, and the taste may vary from experience, to a sense of hand, to a state of trust, from one formula to the other, at different times. Since the smell of white wine is made up of fixed matter, and whatever composition comes with it, why can't we create a database of white wine smell, so that the tune can be changed from "by perception" to "by equation" and actually achieve the precision of 1+1=2
It doesn't smell like white wine. It's all chemical. The acetate is dominated by clean fruit and aroma, the accelerant is supported by a typical fragrance, the lactation acid and polyols determine the sweetness of the wine, and the caramel, pasta and baking in the sauce are derived from the aroma and aromatic substances. It's like salt and sugar in cooking, and vinegar and spicy appetizers, the essence of white wine is a fixed combination of formulas, and the amount of that taste is clear。
The biggest problem with traditional concoction is instability, teachers are in poor condition, they are tired of smelling, they shake their hands, and the whole pot tastes different. But if we enter all the perfumes, all the flavors, all the alcohols of all the years, we create a complete database of white wine, which is equivalent to a standard id for every flavor. If you want the fragrances of the cellars, the fragrances of the fragrances, the fragrances of the fragrances, and the fragrances, the computer needs only to calculate the percentages directly from the database, automatically generate the formulations, and then be executed with the precision of the equipment, without the need for manual re-testing and stability。
At present, the ai system for a number of domestic liquor companies has matured, with data from 2025 showing an accuracy of 98. 6 per cent, and ordinary consumers in the blind eye are unable to distinguish between artificial hook-ups and computers, and even a greater number of people believe that the body of alcohol used by computers is easier and more stable. This is not to replace the teacher, but rather to transform his life's experience into replicable, inherited and standardized data, so that the artist's heart is not affected by his state, emotions and environment。
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From handmade to data brewing, chinese white wine has been the most important upgrade in a thousand years. The white wine fragrance database was not created to abandon tradition, but to make it more stable, to make good wine less fortunate and to keep each bottle of wine out of the factory in the same quality。
Technology is not the rival of a man's heart, but the most stable heir. When 1+1 is really equal to 2, the taste of white wine is no longer an ingenious feeling, but a visible, accurate and controlled science. Every mouth we drink in the future is a perfect combination of tradition and technology, and this is the real long-term future of chinese white wine。
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