Since the emergence of edible alcohol in the 1950s and 1960s, the technology of alcoholic liquor has been constantly updated, last week and a few old comrades in arms to drink, he said that he drank liquor for nearly 10 years, once drank a wine, there is also a certain grain aroma, hops and wine line what is also very normal, but later found that it is alcohol and flavor mixed!
In fact, it is not difficult to understand, before many wine friends invented the use of hop density, as well as the shape of the wine line to judge the quality of a wine, but "the road is one foot high, the magic is high", alcoholic wine merchants came up with 3 tricks to deal with it easily, did the wine friends know before?
The first trick: the flavor enhancer "concocts" the wine aroma.
Many wine friends say that no matter how alcoholic wine is prepared, as long as you enter it, feel the taste, you can immediately judge it.
In fact, this trick is no longer effective, because there are now two ways to crack it.
(1) Flavor seasoning method
With edible flavors for blending, powerful alcohol manufacturers, can blend out a variety of aromas, not to mention grain fragrance, cellar incense, that is, often drinking wine friends, may not be the first time to judge.
(2) Pure grain wine and alcoholic wine blending
This method is more hidden, using a certain proportion of grain wine base wine, plus a certain proportion of alcohol and flavor blending, not only full of grain aroma, a variety of aromas can be blended out.
Second trick: the foaming agent "cleverly breaks" the hops.
This is a small knowledge derived from the wine of the hops, because the better the quality of the liquor, the more closely the wine molecules and the water molecules are combined, so the hops will behave more densely and smallly after the liquor is poured, and the hops last longer.
In this way, many drinkers use this method to shake it before buying wine, look at the shape of the hops, and judge the quality of the liquor.
But alcoholic liquor manufacturers use a foaming agent that increases the density between molecules, and even alcoholic liquor can have a uniform, thick hop.
The third trick: the concoction "magic solution" hanging cup.
Previously, there was a way to judge the quality of liquor, called looking at the hanging cup of liquor.
The liquor is poured into the cup, the wine glass is shaken, and a certain amount of liquor will remain on the wall of the glass that is stained with the liquor, and the residual liquor will slide down the wall of the glass, and the slower it slides, the better the quality.
However, the manufacturer is very shrewd, just add a certain proportion of the blender to the liquor of alcoholic wine, increase the viscosity of the liquor, and the water can also hang the cup.
There are also a variety of flavor enhancers to imitate empty cups to retain incense, scorch paste to increase caramelization, etc., various methods emerge in an endless stream, many wine friends see here is more difficult, is there no way to distinguish alcoholic wine?
In fact, it is not, as long as you use 2 techniques, you can judge it without opening the wine bottle.
First tip: look at the ingredients
Because alcoholic liquor must be added to edible alcohol, flavor and other raw materials, and each raw material of liquor must be marked on the bottle body, once you see these, it must be alcoholic wine.
Second tip: look at the standard number
The standard number of each liquor must be marked on the bottle, and the standard number of alcoholic wine is fixed: 20821, 20822, once you see these two numbers, it must be alcoholic wine.
In fact, the low-end market of liquor is not occupied by alcohol, and there are some pure grain wines with good reputation. They are not Mao Wujian these high-end grain wine, after all, they are too far away from the people, recommend two cheap and delicious "light bottle" grain wine on the market, although their packaging is "earthy", but the taste is very pure.
1. Jun Zhongyuan secretly hides wine
Sauce-flavored liquor brewed from 53° pure grain.
The brewer once passed on the government, and the teacher inherited the "old director of Moutai Factory" Li Xingfa.
Using the high-temperature Daqu process of Moutai sauce liquor reproduction, the base wine cellar is strictly required to be more than 6 years.
But it is regrettable that a common disease of local wine is committed, only pay attention to the quality of wine, do not know the role of later publicity, high-quality sauce wine can only continue to be stored in the cellar, but local wine friends who have drunk very much like it, many relatives who work in the field, are mailed in boxes.
The liquor is slightly yellow in the glass, clear and transparent like amber.
The entrance is fragrant, take a sip, you can feel a mellow sauce aroma spreading between the mouth and tongue, to the middle, the sauce is permeated with a compound aroma of cellar incense and honey, the layer is very rich, gently swallowed, soft and clear, like a warm current into the body.
Second, the northeast old wine North Okura
One of the famous wines in northeast China, the simple packaging, exudes a full sense of age and a sense of realism of grain.
The price is cheap, and almost all the older generation in the northeast region have drunk him, a proper pure grain wine.
The entrance is thick, the aroma is strong, there is a thick aroma of sorghum wine in the middle section, after entering the throat, it is warm and cheerful, if the northern winter comes to take a sip, the whole person is up.
Through the introduction, do the wine lovers have a deeper understanding of alcoholic wine? If it helps, welcome to help like support!