How to taste the sauce-flavored liquor
- Categories:Company news
- Time of issue:1558518300000
How to taste the sauce-flavored liquor
- Categories:Company news
- Time of issue:2019-05-22 17:45
If you taste the sauce-flavored liquor, you must have a product of 53 degrees (the national standard alcohol level is marked as 53% vol in the range of 52-54% vol). The high-quality 53-degree sauce-flavored liquor has a thick and light finish at the entrance and a long and short aftertaste. Thick and long, indicating that the sauce is mellow and has a long storage time. light and short, indicating that the sauce is light, not the degree of wine is low， that is, the storage time is short, or the quality of the base wine itself is poor.
Under normal circumstances, we have seen a bottle of sauce-flavored liquor, taking the seal to test its trueness, scenting the scent, the scent of the scent, the empty cup to smell its fragrance, the palm to keep the fragrance and its pure five steps.
Step / method
Open the seal and verify its true
Mainly after opening the package, it can be initially identified as wine or water. It is a sauce-flavored liquor or a fragrant liquor, a fragrant liquor.
2. Swinging the fragrance
Mainly look at the color and consistency of the wine. Pour the wine into the cup and observe the hops (bubbles), color, consistency, and hanging cup effect of the wine.
The aged wine in the sauce-flavor liquor is yellowish in color (natural and thorough), and the wine has a sticky feeling (the acid fermentation products such as acid, ester and phenol in the wine are continuously alcoholized and matured), poured into the cup. In the middle of the wine glass, the wine will slowly spread upwards to a certain height; if the good quality sauce-flavored wine is poured into a transparent, large container, it can be lightly shaken (half the space), and its hops Fine and uniform, disappear slowly. Generally, the sauce-flavor liquor with short period and poor quality will have a yellowish color, but it will have no consistency like water. The height of the spread on the wall of the wine glass is very small, the hops are large and uneven, and disappear quickly. . The main reason for this is that the alcohol molecules of old wines have a high degree of polymerization, forming a large molecule of alcohol, the interaction between molecules is large, the overall surface tension is large, and the food components such as acid, ester and phenol in the wine are alcoholized. Old and full. The alcohol molecules of the sauce-flavor liquor with short time and poor quality are not polymerized, or small molecules, the interaction between molecules is small, the overall surface tension is small, and the food components such as acid, ester and phenol are alcoholized and the degree of ripeness is not enough. Of course, if it is fake wine, the ingredients of the food fermentation products such as acid and ester are not at all viscous. The yellow color is artificially added pigment, turbid and unnatural, and its composition is even industrial chemical raw materials. It’s no surprise that human life is alive.
3. Musk flavor
The product is divided into three steps: one, two, three.
Hey, send the wine glass to the lips, gently and slowly sip a small mouth, use the tip of the tongue to distribute the wine under the mouth and the root of the tongue, so that the wine molecules can fully contact the taste buds, and the mouth is fine, good sauce type Liquor has a sweet and sour taste on the tip of the tongue, a lingering taste on the lingual side, a bitter taste on the tongue, a little spicy feeling in the throat, and the overall feeling is mellow, mellow, and makes you feel refreshed. The general quality of the sauce-flavored liquor does not have these obvious feelings. It smells like a sauce, but there is no such thing as a "sweet, sweet and bitter" in the mouth. Not to mention other flavors. Yes, I usually feel a burning mouth.
Hey, it’s a scornful mouth. In the slow evaluation, the wine is swallowed, and the sound of sputum or snoring is natural. The good wine will make your throat and esophagus soft. It’s like the old white dry and Erguotou’s high-alcohol wine is also very warm. Easy, inferior liquor is the feeling of burning your throat and burning your heart.
Oh, it is on the basis of sputum, quickly let the alcohol flow from the nose and mouth and then gently suck, the aroma of good wine you can smell, no bad smell, uncomfortable feeling.
4. Empty cup to smell its fragrance
The cup with the good sauce-flavored liquor will retain the aroma of the wine for a long time, and the aroma is endless. The long-quality, good-quality sauce liqueur, the empty cup is very long-lasting, and has the reputation of “empty three-day aftertaste”, which is unmatched by other fragrant white wines.
The main reason is that the macromolecular alcohol after polymerization, a variety of esters containing aromatic odors, phenols and other substances volatilize slowly, while the general sauce-flavor liquor has a small alcohol molecule, and has a small aromatic ester and phenolic substances. The volatilization rate is fast, and the inferior liquor is very horrible.
5. Palms stay fragrant and argue that they are pure
Put a few drops of wine in the palm of your hand, close your hands and squat back and forth, and gently open the smell at the tip of your nose. When the wine is simmering, you will feel sticky. After opening, the aroma will be slowly released, and the retention time will be compared. It is long, and the aroma is rich and full and pure.
When you drink your stomach in one bite, the reaction of the stomach has a burning sensation, that is, a new miscellaneous wine. The aged wine will not be irritating, but the stomach will slowly radiate to the whole body and have a warm feeling. Empty cups are fragrant: When the wine is dried in the cup, the fragrance of the new miscellaneous wine in the cup will soon disappear, and the longer the old wine stays in the cup, the longer the aging time of the old wine is. Three days. Experience: The new miscellaneous wine is inconsistent due to the short-term composition of the wine. Drinking more will produce dry mouth, want to drink plenty of water, and even cause headache and dizziness, stomach upset, long-term drinking with suede and itching, old wine will not produce The above phenomenon.
Light sniffing: The cup that has been filled with wine is lightly swayed at the tip of the nose. When inhaled, it will smell the elegant fragrance of the wine. If you suck it, the olfactory nerve of the nose will become dull and you will not smell good wine. An elegant fragrance.
Fine: 抿 a small mouthful of wine into the mouth, slowly slide from the tip of the tongue to the base of the tongue, evenly spread the mouth, while using the tip of the tongue to rotate in the mouth, if it is good wine, you will feel the soft, cool feeling. If you have a big mouth, the taste will be dull and it will be difficult to taste the truth. Therefore, good wine should be slowed down, not drink, or you will be sorry for the gift of nature to us.
Professional sommeliers, bartenders, and wine tasting are different. They are the first to smell, re-product, repeated movements and more detailed details, and the time is a little longer. Bartending is more attention to detail, not only the sensory evaluation, but also the physical and chemical indicators of the wine or base wine, and carefully analyze whether the acid, ester and other ingredients reach a balance we need, and then determine a few wines. The plan, and then through the evaluation team to select the best, and finally determine the shape.
Attachment: Advantages of sauce-flavored liquor
Sauce-flavored liquor is the aristocrat in liquor, the only liquor in the wine that can play a health care role and has the least damage to the body. Mainly reflected in the following aspects:
First, the brewing process of the sauce-flavored liquor is special, unlike the aroma and fragrance. A bottle of sauce-flavored liquor is processed from raw materials to the factory for at least five years. In this process, it is divided into two feedings, nine cooking, eight drying, seven distillations, and each round of high-speed fermentation. In the long-term, special and mysterious biological reaction process, in the long, special and mysterious biological reaction, under the joint action of the huge microbial population in the Dianchi Lake and the air, various beneficial microorganisms participate in the food. Fermentation produces rich nutrients and aroma substances such as acids, esters and phenols, all of which are placed in the wine. Therefore, the possibility of preventing and curing diseases is also contained.
Second, there are fewer volatile substances. When the sauce white wine is distilled, the temperature of the wine is up to 40 degrees, which is nearly twice as high as that of other wines. The volatile substances naturally evaporate at high temperatures, and the sauce is stored for more than three years. The storage loss is as high as 2% or more. It is obvious that the volatile substances are volatilized a large part, so the volatile substances stored in the wine are less, and the natural stimulation to the human body is small and beneficial to health.
Third, the sour-flavored wine has a high acidity of 3 to 5 times that of other wines, and is mainly composed of acetic acid and lactic acid. According to the theory of traditional Chinese medicine, the acid spleen and stomach, liver protection, can soften blood vessels. Western medicine also believes that acid is good for health. Taoism and Buddhism also attach great importance to the health function of acid. It is no wonder that some of the sauces have a bitter taste.
Fourth, there are many phenolic compounds in the sauce. In recent years, more and more consumers have tended to choose red wine because dry red wine contains more phenolic compounds, which is beneficial to prevent cardiovascular diseases. The phenolic compound of the sauce-flavored wine is three to four times that of other famous white wines. It can be seen that the sauce-flavored liquor has the same effect as the dry red wine.
Fifth, the concentration of sauce wine is scientific and reasonable. The alcohol concentration of the sauce liquor is generally around 53% (V/V), while the alcohol concentration is 53 degrees, the affinity of the alcohol molecule and the water molecule is the best, and the storage time of the sauce liquor is longer, and the free liquor is less. Therefore, it is self-evident that the stimulation of the body is small and beneficial to health.
Sixth, sauce white wine is a natural fermentation product. Since this wine has not yet found the main aroma substance, even if someone wants to fake by adding a synthetic agent, it is impossible to add any aroma and fragrance.
Seventh, there are substances such as SOD and metallothionein in the sauce. Among them, SOD is a special cleaning agent for oxygen free radicals. Its main function is to remove excess free radicals in the body, and it has obvious anti-tumor, anti-fatigue, anti-viral and anti-aging effects. At the same time, the sauce can also induce the production of metallothionein in the liver, and the effect of metallothionein is much stronger than SOD. Metallothionein inhibits the stellate cells of the liver, so that it does not separate colloidal fibers, and it does not form cirrhosis.
Eighth, the more fragrant the fragrant wine! The quality of other scented liquors has declined.