——Exploring the Root Causes of People's Love of Drinking (1)
说在前面的话
Is liquor hard or good? I believe that everyone who drinks has asked themselves this question, and it is still difficult to decide in their hearts. This series of articles would like to share this reflection from three perspectives, draw a relatively objective conclusion, and form three articles with different contents for wine lovers to taste.
This article is the first article: Is baijiu really delicious? Discuss the characteristics of liquor itself, and objectively expound the flavor, taste and human adaptability of liquor.
Second article: Why do people like to drink liquor? Discuss the focus of people's demand for liquor, and what role liquor can bring to people's lives.
The third article: What kind of quality positioning should liquor be? Discuss what kind of liquor can meet people's living needs and contribute to the improvement of quality of life.
爱酒人喝第一口酒的感觉
Baijiu is really not good to drink, bitter, spicy, sour, smelly, astringent five flavors are prominent, only a little sweetness has also been diluted. People who love to drink can think back to whether you can't drink or swallow before you start learning to drink, or getting drunk for the first time. Especially the first bite is difficult to be affected by the six gods and no master?
When Puji was young, he encountered such a question, and the answer was "fragrant and sweet", and he got the on-the-spot comment of "still young and good". The implication is that young people do not know reverence, and their discernment is poor and they cannot understand the situation. In fact, Puji answered the real situation, the first time to drink was in the third brother's new marriage, the wedding chef was busy to make fun of wine, thinking that Puji was still young and could not drink, teasing and playing. I didn't expect a large porcelain jar to be scattered, at least four or two sips to drink, not to say fragrant and sweet, at least not disgusted.
Later, I experienced more and knew that this phenomenon was an example, and few drinkers took the first sip of wine without discomfort. The reason is not complicated, liquor does not meet the requirements of human sensory comfort. The smell of alcohol is "pungent" and the real feeling of taste is "bitter" and "spicy throat", even if it is an old drunkard, he still uses these standards to judge the quality of liquor.
白酒是怎么进化来的
Chinese liquor, derived from Chinese fermented wine, Li Shizhen said that the Yuan Dynasty only existed. But looking at the history of Chinese winemaking, there is conclusive evidence that it has experienced tens of thousands of years, and it is contemporaneous with the other two ancient wines in the world. The main evidence is the winemaking workshop excavated from the JiaHu Lake site in Henan, which has been identified by the international archaeological community as more than 9,000 years ago. Its residue was even copied by American studies to produce modern beer, also known as Jiahu.
Baijiu is based on the original fermentation technology, improved into distillation technology, the mainland unearthed Shang Dynasty, Han Dynasty, Tang Dynasty and Song Dynasty distillers. Distillates before the Tang Dynasty were small enough to distill wine, and archaeologists believe that they were used for flower dew and Taoist alchemy. In the Song Dynasty, the winemaking technology was quite mature, and the Song Dynasty official cellar excavated in Moutai Town should be distillation technology.
The shochu that Li Shizhen said is only a high degree of liquor, not necessarily liquor. Early high-grade wines should also be liquid distilled liquors, because liquid distillation is an indispensable part of fermentation to solid distillation. There is evidence that the copper shochu pot unearthed in the Jin Dynasty has been distilled in solid state. But in the town of Maotai in the hinterland of winemaking, the Song Dynasty should be solid distilled.
Solid fermentation Solid distillation is the hallmark of Chinese liquor
Distillation is to obtain a higher alcohol content of wine, so the evolutionary process of wine has gone through a complete stage of "fermentation - liquid distillation - solid distillation".
Also because of the distillation technology, the substances in the wine have changed significantly, and the flavor of the ancient fermented wine is completely different, no longer the taste of rice wine. It is no longer the way it used to drink, but the feeling of drinking is more intense, and it is no longer necessary to drink a lot at once.
Therefore, the ancients' depictions of wine, such as "agar jade liquid, flowing xia, fragrant liquor", "Lanling fine wine tulips, jade bowls filled with amber light", "Moshi cup deep amber thick, not intoxicated first melted", etc., are the scenery when enjoying rice wine and yellow wine, the liquor painting style suddenly changed, and a "strong" word was included.
“刺激”是烈性白酒的特性
16 degrees of rice wine, jade-like warm taste, literati gathered to chat about the riot, can drink all day and all night. It is not possible to change to 60 degrees of liquor, such as the "Orchid Pavilion Sequence" scene, do not drink yellow wine and drink liquor, not to mention that Wang Xizhi cannot make a preface after drinking, it is estimated that three poems will fall.
To be fair, the taste of liquor is also very uncomfortable, including the nose, mouth, esophagus, gastrointestinal mind, and no part likes it. The nose smells of alcohol, the musty smell of the mud valley of the sauce and sake compound cellar, the mud smell of the thick sake cellar, and the musty smell of the sake valley. Drink into the mouth, bitter and spicy in front, a fire in the belly, and then drink the head is big.
So, why are more than 400 million people drinking such a bad liquor? So many people like to drink? Next share the reason.