The ancients had the saying of "warm wine" and "boiling wine", and there are two stories in the "Romance of the Three Kingdoms" that impress us deeply: Cao Cao Liu Bei Qingmei boiled wine on heroes, Guan Yu Wenjiu chopped Huaxiong: without wenjiu, how can it reflect Cao Cao's ambition, Liu Bei's humility and prudence; without cooking wine, where is guan Yu's courage and courage to take Huaxiong's head? Why do people drink liquor now, so why don't they warm up and cook wine?
It's not that all liquor can't be warmed or boiled. Baijiu is divided into two categories, and there are six types of aromas. The two types of liquor are: the first is distilled wine, which is distilled water collected after the wine has been fermented and covered with alcohol in a steamer. In the second type of shochu, the wine is put in a special double-layer container. While fermenting while filtering, there is a small hole at the bottom of the container, the filtered liquid flows into the container through the small hole, and the shochu is not distilled, so it must be warmed when drinking, so that it evaporates some water, so that it has palatability. It's delicious.
Hot wine hurts the liver, cold wine hurts the liver. In the Ming Dynasty, Lu Rong recorded in volume 11 of the "Miscellaneous Records of the Silent Garden" that when he tasted a doctor's cloud, the wine should not be drunk coldly, which was quite abrupt, saying that he did not know the theory of Danxi and the clouds. A few years later, autumn diarrhea, to this cure, cloud, gong can not drink more cold wine? Give the truth to obey Danxi's words, and often drink alcohol cold in the summer. Medical cloud, Danxi knows the harm of hot wine, but does not know the harm of cold wine! Because of his words, hot wine can hurt the lungs, but the work of qi and blood is mostly, cold wine is not hurt in the lungs, and the stomach is cold, and drinking more will cause depression. And for the pavilion drink, the cover is not lukewarm, suitable for neutralization, Si harmless.
Ancient liquor, most of which are brewed wine, contains a large number of acid olivaldehydes and trace elements such as copper, which are warmed and blanched before drinking, which can promote the volatilization of aldehyde harmful substances. Most of the current liquor uses distillation technology, and the production of liquor is more refined and the quality of the finished wine is higher, so even if it is not warm and hot, the impact is very small.
The ancient drinking environment, especially in winter, generally did not have heating conditions and was relatively cold, so it was necessary to warm wine and burn wine. Looking at the current living environment, even if the cold wind is biting, it is almost rarely particularly cold. All kinds of heating equipment, while warming the person, but also to ensure the temperature of liquor. Therefore, there is no need to deliberately warm the wine again.
The distillation and purification technology of ancient wine is relatively poor, and some toxic substances such as methanol will be produced in the process of producing wine, and there is no way to purify. Therefore, these harmful substances will be waved by heating, which can reduce the methanol content, and warm wine can also warm the stomach. In addition, at that time, the degree of wine was low, and the degree of wine would rise after heating, which would be very smooth and taste better, which was the wisdom of the ancients.
Today's liquor is generally impure and cannot withstand warm heat. Many liquors in the market are not pure grain brewing, and the low-end liquor market is almost completely occupied by alcoholic liquor. Can alcohol be heated? Obviously not, in the standard range of alcoholic wine, after heating the alcohol volatilization fast, and then drink has no wine taste. Inferior alcoholic wine, fake wine, after heating, the water and impurities in the wine will be highlighted, have a strange taste, affect the taste, disgusting, and even endanger health.
The pace of modern life is very fast. In this era of rapid development in all aspects, if you do not race against the clock, you will soon be far behind by the tide of the times. So now many white-collar workers can't even take care of eating, where is the time to warm wine? Now as a fast-paced society, because of the responsibility and pressure on the body, it has become more unconceived to warm wine, boil wine, open the bottle is to drink, how convenient, not many people have the mood and leisure time to warm a pot of wine.
The most suitable drinking temperature of sauce wine is about 20 °, the liquor in daily life must not be put in the refrigerator to drink on ice, the esters in the wine will be precipitated because the temperature is too low, the taste is not very good, plus the high liquor into the stomach, release the heat, the stomach will instantly become uncomfortable, the burning sensation is very strong.