First, the taste of liquor
sweetness:
The main source of sweetness in liquor is alcohols, especially polyols. The sweetness of polyols is enhanced with the increase of hydroxyl trees. For example, the sweetness of butyrolol is 2 times greater than that of sucrose, and the sweetness of hexadeciol is stronger. In addition, polyols are viscous, which can bring fullness and richness to the wine, making the wine taste long.
sourness:
Sourness is an important flavor substance of liquor. The acid substance monoacetic acid content in liquor is drunk, and its sour taste has a pleasant feeling, which is the main component of the sour taste of liquor. The various organic acids in liquor also play a role in flavoring and detoxifying, among which lactic acid can also give the wine a strong feeling.
piquancy:
Spicy is the main taste of liquor, people who do not drink alcohol for the first time to taste liquor, the first feeling is spicy. The spiciness of liquor is mainly derived from ethanol, followed by aldehydes. Very small amounts of acetaldehyde form a spicy taste, glyceraldehyde, acetal and excess
Furfural and higher alcohols also produce a spicy taste, and aldehydes are intermediate products of fermentation, and fermentation can completely reduce the aldehyde content. In addition, slow steam distillation, head and tail removal, and storage of old cooked can reduce the spiciness of wine.
bitterness:
The bitter taste of liquor is mainly caused by excessive amounts of higher alcohols, more phenols and furfural. Such substances are produced by fermentation, of which n-propanol is extremely bitter, isobutanol, and burnt alcohol have a bitter taste. In addition, bitter substances such as tannins and sweet potato ketones in raw materials will also make the wine appear strongly bitter due to being dragged into the wine during distillation. A bitter liquor is not a good wine.
Astringency:
The astringency of liquor is mainly caused by substances such as high alcohols, tannins, and excess ethyl lactate. In addition, the ingredient chaff that plays a loose role, if used too much, will also bring astringency to the wine. The astringency of the liquor should not be revealed.
Second, the evaluation of white wine
2.1 The meaning and role of the tasting
The quality of liquor is mainly judged by the methods of physical and chemical inspection and sensory evaluation, and the physical and chemical inspection should meet the health standards promulgated by the state. Sensory evaluation is also called tasting, wine evaluation is mainly a method of judging the color, aroma, taste and body of liquor through human senses such as eyes, nose, tongue and mouth. Liquor belongs to food, any precision instrument can not replace the judgment of people's sense of taste and smell, and people's feelings can not be accurately expressed by physical and chemical indicators, so there is a taste evaluation in the quality assessment of liquor. Wine appraisal can select famous and excellent products for everyone to learn and encourage each other, so that the quality of liquor can be continuously improved and the technological progress of the whole industry can be promoted.
2.2 Basic concepts of smell and taste
2.2.1 Basic concepts of smell
The aroma that people perceive is due to the action of the olfactory epithelial cells in the upper part of the nasal cavity, and after the aromatic substance is mixed with the air, it passes through the nail bone of the nasal cavity during breathing, forming a complex flow direction, part of which reaches the olfactory epithelium. There is a yellow pigment in this area, called olfactory spots. It is about 1.7-5 square centimeters in size and is composed of support cells, basal cells, and olfactory cells. Olfactory cells are rod-shaped, one end leads to the surface of the epithelium, immersed in the secretion of the epithelium, and at the other end are olfactory cells, which are connected to nerve cells and transmit the resulting stimuli to the brain center through the olfactory nerves.
2.2.2 Basic concepts of taste
People can distinguish various tastes through oral taste, because of the considerable number of taste buds on the tongue, and the taste cells on the taste buds are stimulated and transmitted to the brain, which produces a sense of taste. It is often said that the taste is sour, sweet, bitter and salty, and the above 4 kinds of taste sensations in liquor all play a role in a certain part of the tongue, the sweetness is on the tip of the tongue, the bitter taste is at the base of the tongue, and the sour taste is on both sides of the tongue. This requires making full use of the tip of the tongue, the side of the tongue and the root of the tongue when judging wine. The spicy and astringent taste of "sharp sweet root on both sides of bitter sour and salty" is not a sense of taste, but is caused by stimulation. The various flavors affect each other, and when two or more flavors exist at the same time, the individual flavors will rise or fall.
2.3 Wine appraisal rules and requirements for appraisers
2.3.1 Rules for judging wine
To be accurate, fair and error-free, the following rules must be observed:
2.3.1.1 Before the wine evaluation, the wine appraiser should rest well, prohibit smelly cosmetics during the wine evaluation, and do not allow the food with strong smell to be carried, so as not to interfere with the evaluation.
2.3.1.2 Irritating foods such as ginger, raw garlic, raw onions, peppers, etc. and foods that are too sweet, salty and greasy are not allowed during the wine evaluation period. Colds are not allowed.
2.3.1.3 No smoking is allowed 30 minutes before the wine evaluation and during the tasting, and brushes and rinses the mouth before the wine tasting to prevent dull smell and taste.
2.3.1.4 Keep quiet during the wine tasting, do not make loud noises, and turn heads and ears. Each of them thinks independently and tastes the wine, and carefully fills in the wine evaluation list.
2.3.1.5 The appraiser shall not enter the preparation room without permission.
2.3.1.6 When evaluating wine, it is advisable to enter the wine sample with a tongue,try to swallow as little as possible, and overeating is absolutely not allowed.
2.3.2 Requirements for wine judges
2.3.2.1 The appraiser shall be in good health, have a normal sense of smell, taste and vision, distinguish odors and tastes correctly, and distinguish colors accurately.
2.3.2.2 The appraiser shall master the appraisal skills, have certain practical experience, and be familiar with the liquor production process and the characteristics of different aromatic liquors.
2.3.2.3 Have a high degree of accuracy and reproducibility of the wines evaluated.
2.3.2.4 The appraiser shall have the ideological character of being conscientious and responsible, seeking truth from facts, and being impartial.
2.3.2.5 Appraisers above the provincial, municipal and regional levels should be produced through formal examinations and maintain relative stability, so that the previous appraisal situation can be connected with each other, and at the same time, newbies should be continuously supplemented.
2.4 Wine tasting room, wine glasses and wine evaluation time
2.4.1 Wine tasting room
2.4.1.1, the wine evaluation room should be selected in a quiet environment, there is little external interference, indoor noise is limited to less than 40 decibels. 2.4.1.2 Indoor light is abundant, soft, no direct sunlight, equipped with certain lighting facilities.
2.4.1.3 Indoor air is fresh, no convection wind, indoor temperature and humidity are uniform, room temperature is 15 °C -20 °C, relative humidity 50-60% is good.
2.4.1.4 The indoor color of the wine room should be painted in a single color, medium color, smooth floor, clean, water resistant, to ensure a certain space size, not too narrow.
2.4.2 Evaluate wine glasses
The wine glass adopts colorless transparent, patternless glass, the size, thickness and thickness are consistent, there is no obvious convexity, and the tulip type 60 ml volume is the best.
2.4.3 Wine tasting time
It is best to have 9 a.m. to 11 a.m. and around 2 p.m. in the afternoon. Each wine evaluation is not more than 2 hours, the wine evaluation time is long, easy to fatigue, affecting the effect.
2.5 Steps, methods and scoring criteria for the evaluation
2.5.1 Steps for judging wine
Preparations before the wine tasting
(1) Wine sample species: The wine participating in each competition is classified, and the same process is classified into one category according to the same aroma type. For example, the distinction between Daqu wine and branqu wine, the division of grain raw materials and substitute raw materials, and the distinction between the aroma type of wine. Each group of wine samples should not exceed 6, and the maximum number of groups per day should be evaluated, and each group should rest for about half an hour after the evaluation.
(2) Number of wine samples: The staff will number the wine glass of the wine sample, and the wine sample number is the same as the wine glass number. 3/5 of the amount of each glass of wine samples, the same amount per cup.
(3) The temperature of the liquor sample is high or low, which directly affects people's sense of smell and taste, and the tasting temperature of liquor is specified as 15 ° C - 20 ° C.
2.5.2 Order of evaluation:
Samples of the same type of wine should be arranged according to the following factors:
(1) Wine degree: first low and then high
(2) Aroma: first light and then strong
(3) Taste: first dry and then sweet
(4) Wine color: first light and then dark
(5) Order: It is necessary to first go from front to back, and then from back to front, to prevent the evaluation of the front wine sample, which has an adverse effect on the back wine sample, that is, the order effect. For example, in order of tasting No. 1, No. 2, No. 3.... Wine samples, at this time, it is very easy to produce the psychological phenomenon of preferring No. 1 wine samples, which is called the positive order effect. Sometimes there is an opposite psychological effect, favoring wine samples on or after the 3rd, which is called the reverse order effect. It is also necessary to prevent the after-effect, that is, when tasting the previous wine sample, it will often affect the correct type of the post-easy wine sample evaluation. So repeat this a few times, from front to back, and then from back to front, to come to the right conclusion.
(6) After tasting a wine sample, rinse your mouth with water.
2.5.3 Steps to evaluate the wine:
The tasting of liquor is generally divided into bright and dark evaluations, and the bright evaluation mainly adopts the method of discussion, while commenting and discussing; according to the evaluation number, it is scored or recorded in the ranking. When there are many wine samples and wine evaluators, in order to make the evaluation more accurate, it is best to first comment on different types of wine, so that the opinions are unified or close, so as not to score a huge difference, but regardless of the explicit or implicit evaluation, the important thing is to write a review to provide a basis for improving and improving the quality. The tasting of liquor mainly includes four parts: color, aroma, taste and body. That is, through the eyes to see the color, nose smell, taste, and synthesize the three aspects of color and fragrance, to determine its style, that is, "body".
Here's how:
1, the color of liquor:
This is the appearance of liquor at a certain degree of wine, which refers to raising a glass to the light, white paper as the bottom, and observing the color, transparency, suspension, sediment or slag of the wine with the eyes. Due to the long fermentation period and storage period, the wine is often slightly yellow, such as sauce-flavored liquor, which is mostly yellowish, which is licensed. If the wine color is dark or too dark, the light is cloudy or there are inclusions, planktonic sediments, etc. are not allowed.
2, the aroma of white wine:
The aroma of liquor should mainly be the main body aroma prominent, the aroma is harmonious, there is a sense of pleasure, and there is no innocent miscellaneous taste. Usually, the white wine glass is held in the hand, a certain distance from the nose for the first smell, identify the aroma type of the wine, check the intensity of the aroma, and then close the wine glass to the nostrils to smell further. Analyze the delicacy of the incense, whether it is pure, and whether there is an evil smell. When smelling, we must pay attention to exhaling first and then inhaling the wine, not exhaling the wine, in order to identify the special aroma in the wine, the following methods can also be used as auxiliary identification methods:
Use a small piece of absorbent paper (filter paper), inhale an appropriate amount of wine sample, put it in the nostrils to smell carefully, and then leave the filter paper for about half an hour and continue to smell its fragrance, so as to determine the length of the incense time and the size of the incense.
Third, the results of the sensory identification of liquor are analyzed
(1) Causes of abnormal color and turbid precipitation
Liquor requires colorless transparency, such as yellowish and transparent is not spoiled, liquor produces turbid precipitation (bulk liquor is more common), and the reasons for this are diverse.
a. In the case of low temperature, if the liquor appears turbid and precipitated, the liquor can be placed in an environment of 15~20 °C. If the turbidity disappears and the precipitation dissolves, it indicates that this turbidity precipitate is a fatty acid with a high boiling point and its esters in the wine, and in the case of lower temperatures, the solubility is reduced and precipitated. When the temperature rises, it can dissolve and disappear. Drinking this wine is not harmful to human health.
b. Turbidity and precipitation caused by the non-compliance of the slurry water. This phenomenon is more common in bulk liquor. The so-called liquor syrup, is in the high liquor, the calculated amount of water is added, so that the liquor reaches the standard degree, the added water has a great impact on the quality of the sprinkle, requiring clear and transparent, no odor, no suspended solids and sediment debris of edible water. If the hardness of the slurry water is too large, the wine can appear white and turbid precipitation. The slurry water is unclean, the wine is smelly, and it is not suitable for drinking.
c. Turbid precipitation caused by external pollution, liquor in the storage process, the container, pipeline used is not suitable, it can be due to external pollution, resulting in turbidity, precipitation, such as rust can make the wine produce yellow precipitation and iron fishy smell. The use of very low-quality blood paper containers, or lining the wine jar with blood paper, and not processed well, will make the wine appear brown turbid precipitation, which is caused by the contamination of blood in the wine. Blood containers are rarely used today.
(2) Aroma and taste
a. If the aroma and taste meet the sensory requirements, typical or more prominent, it is a good or better quality wine.
b. If there is a peculiar smell or odor, it should not be drunk, it may be inferior wine, and it should be sent to the food quality inspection department for testing.
c. If the aroma is dull, the tail taste is bitter, and the drink is weak, the reason is mostly too much water and insufficient wine. If possible, the alcohol level can be judged by measuring the alcohol level with an alcohol meter.
Fourth, the training methods commonly used by wine appraisers
1, the difference between colors
The first group: yellow blood salts are prepared into 0.1% aqueous solutions, and 0.05% different concentrations of aqueous solutions in a total of 5 kinds, code numbering, observation from shallow to deep, and order.
Group 2: Color comparison of aged wine (stored for more than two years), new wine, 60% alcohol, and liquor (general liquor).
The third group: select samples with slightly muddy, turbid, light loss, precipitation and suspended solids, and carefully distinguish them.
2. Olfactory training
Awareness of the various smells (fragrant, strange, strange smells) in wine
The first group: acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, hepanoic acid, caprylic acid, lactic acid, etc., respectively, into a 0.1% alcohol solution (alcohol concentration of 54%), sniffing, to understand the odor produced by various acids in the wine. Remember the characteristics of each and carefully distinguish them.
The second group: ethyl formate, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl lactate, isoamyl acetate, ethyl caproate, ethyl hexanoate, ethyl enanthate, ethyl valerate, ethyl caprylate, etc. are prepared into a 0.01% alcohol solution (alcohol concentration is 54%), sniffing, to understand the odor produced by various esters in wine, write down their respective characteristics, and carefully distinguish them.
The third group: take bananas, pineapples, grapes, roses, jasmine, vanilla, mandarin, orange, lemon, bayberry, osmanthus flower, kiwi fruit and other flavors, respectively, into 1 mg per liter of aqueous solution, first bright sniff, then dark sniff, repeated practice. If the concentration is not enough, it is not easy to sniff out, and the concentration of the solution can be appropriately increased according to my own situation.
The fourth group: take ethanol, propanol, n-butanol, isobutanol, pentanol, isoamyl alcohol, n-hexanol, etc., respectively, into a 0.02% alcohol solution, sniff, to understand the odor of various alcohols in the wine, write down their respective characteristics, and carefully distinguish them.
The fifth group: formaldehyde, acetaldehyde, acetal, furfural, butylene dione, etc. were prepared into 0.1% to 0.3% alcohol solutions, respectively, for sniffing.
The sixth group: take ferulic acid, vanillin, syringic acid, etc. to mix into 0.001% alcohol solution, and sniff.
Group 7: Take 60% alcohol, liquid liquor, skewer wine, mixed wine, general koji wine, koji wine and different aroma types of koji wine for sniffing to understand the different smells produced by different wine types and aroma types.
The eighth group: take yellow pulp water, wine head, wine tail, cellar mud, mildew, bran distillate, koji medicine, wood, rubber, rust, etc. to sniff and distinguish abnormal odors. The above substances are then made into an alcohol distillate (or an leaching solution) for apparent sniffing.
3. Taste training
The first group: acetic acid, lactic acid, butyric acid, caproic acid, succinic acid, tartaric acid, malic acid, citric acid, etc., each of which is mixed into 0.1%, 0.05%, 0.025%, 0.0125%, 0.00625% concentration of alcohol solution (alcohol concentration of 54%), repeatedly tasted.
The second group: ethyl acetate, ethyl butyrate, ethyl lactate, ethyl caproate, ethyl valerate, isoamyl acetate, ethyl heptanoate, etc., each of which is formulated into an alcohol solution of 0.00625%, 0.0125%, 0.025%, 0.05%, 0.1% concentration, repeatedly tasted, remember its characteristics.
The third group: the difference between the five flavors: take granulated sugar 0.75%, salt 0.2%, limonin 0.015%, quinine 0.0005%, tannin 0.03%, monosodium glutamate 0.1%, acrolein 0.0015%, respectively, formulated into their respective aqueous solutions, tasting identification.
The fourth group: the difference between different smells: take yellow pulp water, wine head, wine tail, cellar mud liquid, bran distillation solution, throwing residue liquid, mold liquid, bottom pot water, etc., respectively, into a 54% alcohol appropriate solution, repeated taste, remember their respective characteristics.
Group 5: Identification of alcohol proficiency. Take the same wine base, mix it into wine with an alcohol content of 65%, 60%, 55%, 50%, 45%, 40%, 35% and other different wine levels, and taste to identify the level of wine.
Fifth, how to identify counterfeit famous liquor
Counterfeit liquor is a class of counterfeit and shoddy products that do not meet the quality standards of famous liquor, and its sensory identification methods are as follows:
First of all, select the genuine liquor as the standard sample, carefully taste and evaluate - familiar with the sensory requirements and style characteristics of such spills. Then, according to the methods and steps of sensory evaluation, the suspicious wine is sensory identification, and its color, aroma, taste, and style are compared with the real wine, so that a judgment or preliminary judgment can be made from the senses.
In addition, someone with extensive wine tasting experience can also be asked to assist in the identification. Sensory identification. Famous liquor suspected of being counterfeit should be sent to the quality inspection department for testing and judgment.
Sixth, how to identify the use of methanol or industrial alcohol mixed with poisonous liquor
It has been found that more than ten cases of liquor poisoning in China have been caused by methanol. Some criminals, in order to make huge profits, use industrial alcohol (of which methanol content is very high) or use methanol as alcohol to make liquor for sale, which is bound to be poisoned after drinking. Methanol is commonly known as wood essence. Colorless volatile, toxic, inhalation of a few milliliters to 10 milliliters, can cause serious poisoning, blindness in both eyes. Inhalation of 30 ml is fatal. Methanol has a storage effect in the human body and is not easy to exclude in vitro. Continuous small amounts of methanol entering the body can lead to chronic poisoning, manifested by dizziness, headache, blurred vision, tinnitus and even blindness. If inhaled in large amounts, acute and sexual intoxication will occur, and the symptoms will be headache and nausea, difficulty breathing, coma and even death. The aroma of methanol, like the aroma of alcohol, but a little lighter and softer. Its taste is also similar to ethanol and is not easily distinguishable by the senses. For wine suspected of being mixed with methanol or industrial alcohol, it should be sent to the food quality inspection department for physical and chemical inspection and judgment.
China's "Distilled Spirits and Prepared Wine Hygiene Standards" GB2757 a 81 stipulates: The methanol content of wine with cereals as raw materials shall not exceed 0.04 g /100 ml; The methanol content of wine made from dried potatoes and substitutes shall not exceed 0.12 g/100 ml.