Bishop is the drink that has life, it is the food that suffer microbial effect easily and deteriorates, at the same time bishop also is the place that a kind of biochemistry reacts, reaction of wh some of which can bring about vinous muddy or precipitation, final bishop also can appear a few defect or undesirable gust. Accordingly we are vinous disease cent microbial disease, physico-chemical disease to wait.

1, bishop oxidizes: Namely vinous is physico-chemical disease. Bishop is had fight a gender breathtakingly, in good management the condition falls,

With store for a long time and maturing adagio, but bishop at the same time very flimsy, it is very sensitive to air, high temperature and unsuited processing, the oxygen of excessive enters bishop in, can make vinous exterior, aroma, flavor be affected, serious when occurrence bishop the phenomenon such as muddy, precipitation.

2, bishop acid is defeated: Namely a kind of phenomenon of microbial disease. The existence in bishop has microbial wait for an activity like acetic acid bacterium, contact for a long time with air, can bring about wine part to produce change, if acid content volatilizes to exceed GB to set in bishop, make bishop happening acid is defeated finally. The bishop that acid defeats already lost the style characteristic that bishop place has.

3, wine is old ripe: Already what normally we call vinous heat treatment. Heat treatment is bishop namely below constant temperature condition the time with proper processing, in order to prevent the activity with microbial bishop, the effect of heat treatment has two sides, vinous matures and stabilize bishop quickly.

Above 3 person between having different distinction, vinous maturity is a kind of method in bishop production process, and bishop acid is defeated reach vinous disease, namely the incorporate of problem of bishop quality presence.