When it comes to wine body design, many wine lovers have focused on high-end wine, and many people think that the quality of a high-end wine is very related to the design of the wine body. In fact, at this level, it is just the opposite, the level of high-end wine is more based on the grade of the base wine, there is no good base wine, and the design cannot be a good high-end wine. If the body design can solve all the problems of the quality grade, then we can use edible alcohol to design high-grade wine, but the truth is that this is not possible.
Of course, wine body design is a very important link in the production of liquor, which can establish the style of a winery, distinguish the grade of the wine body, and rationally use various base wines to produce greater value and profits. At present, famous wine companies have a good wine body design team, which shows that wine body design still plays a very important role in winery products.
In fact, from the perspective of the construction of the winery, the cost and investment of the design team is not large, even if it is a small winery, it can also hire some experienced bartenders to comb the base wine and design the wine body. In fact, the style and grade of a wine depend more on its brewing process and level. Therefore, I don't think that body design can have much of an impact on the quality of a winery, because most brand wine companies have qualified wine designers.
Personally, I feel that in the field of wine body design, there is only a distinction between qualified and unqualified for each winery. Generally speaking, wineries and brands that do goods in the market, as long as they are in the market for several years, have a qualified design team. Unqualified design is mostly in the original wine companies, some of the original wine companies mainly face the large factory selling base wine, not for the market, and consumers, distributors interaction is limited, so do not understand the taste needs of consumers, some wine companies are not even familiar with the grading of various wines on the market, making their own design of product grades very chaotic. Often appear that the mid-range wine of their own design is high-end wine, and high-end wine is the embarrassing phenomenon of mid-range wine.
Of course, for these original liquor companies, it is easy to make up for this shortcoming. Spend some money on the market to buy the high-grade products of various brands of wine, a few tasters to think deeply, or with some familiar brand wine bartenders to communicate and know how to design the body, how to screen and grade their own various types of base wine and seasoning wine; or hire an experienced bartender, who will lead the distillery's bartending team. In fact, in a certain aspect, the unqualified design of a winery's wine body is a problem with the attitude of the winery.
When it comes to the current wine body design, the body design of high-end wines is similar to that of the past, but the body design of medium and low-end wines is indeed different from the past. In the 1980s and 1990s, the middle and low-grade wines preferred to use liquid liquor, solid liquor, and branqu liquor, which would make the wine body have a clear miscellaneous taste, while the fusel oil of the wine body was high, and the body of the body was not good after drinking.
Now the design of the low-grade wine body prefers to use edible alcohol, high-purity edible alcohol has no impurities, and its transfer into the wine body will only make the flavor of the original wine fade. However, edible alcohol is a very sensitive topic in the field of liquor, and many of the current large factories will not purchase edible alcohol, but they can produce edible alcohol, or brew liquid liquor to filter into edible alcohol, or purify the waste liquid with ethanol produced in the brewing of solid wine into edible alcohol. In short, I have a way of making you unable to find evidence of my use of food alcohol.
In fact, for me, the design of the wine body of the low-end wine also favors the use of edible alcohol to mix solid wine, on the one hand, the cost of edible alcohol is low, which can reduce the cost of finished wine; on the other hand, 98% of the components of liquor are ethanol and water, adding edible alcohol is nothing more than increasing the proportion of these two substances, and has little impact on the flavor of the wine itself, compared with adding liquid wine, solid liquor and bran wine will have an impact on the flavor of the original solid wine; on the other hand, there is no miscellaneous prickly feeling and fusal oil when eating alcohol. The mixture does not produce a miscellaneous taste and will not affect the body sensation after drinking, while the liquid method liquor and the solid liquid method liquor have a higher fusel oil, and the body feeling is not good after drinking; the last aspect is to adjust the grade of the wine body by using different proportions of edible alcohol, which can ensure the consistency of the style of each grade of wine, and it is easy for consumers to establish a quality impression of a brand of wine.
This is also the reason why the current brand liquor companies have the same style of high-end, high-end and low-grade wine, but the more upscale the wine flavor is more full, continuous and firm. At the same time, this is also the reason why some distilleries claim that they do not brew solid liquid liquor, liquid liquor, broken sand liquor, and low-end liquor is a solid liquor. Because in his products, we can't drink the taste of solid-liquid liquor, liquid liquor and crushed sand wine, even if it is a low-end liquor, it is also the taste of pure solid wine, but the taste of pure solid wine that has been diluted.
Of course, for the low-end wine body design, it is not enough to just tick the food alcohol, it also needs the corresponding flavored wine to make up for the wine body. After all, the solid wine with edible alcohol will not only fade in flavor, but also with the increase in the proportion of edible alcohol, the coordination of the tail section of the wine body will also become worse, and it will appear that the wine body cannot keep up with the floating fragrance presented by the aroma, and the latter end will become urgent, and there is a clear sense of top-heavy, and there will be a hint of discomfort in the mouth.
In order to alleviate these weaknesses, large factories will generally adjust special sweet base wines to improve the flavor of the back section of the wine, which is why some low-end and medium-grade wines still have a sweet aftertaste after they are finished. Especially for low-grade wines of tens of dollars, because the mouth is too fast, the residual sweetness is more obvious.
Of course, too much edible alcohol will also cause the problem of low wine body data indicators, and low data indicators will affect the product standards of a wine, which will not reach the excellent indicators. In response to this problem, some wineries make up for the data by adding chemical esters to meet the product standards of premium wines.
Speaking of these chemical esters, mainly organic esters produced by the fermentation of liquor, a small amount of these substances are added, the coordination of the wine body has a limited impact, and the average consumer does not feel it. But with the addition of more, the wine will clearly show a feeling of incongruity in the ester. At present, thirty or fifty yuan of large factory premium wine and some dozens of yuan of small factory wine will often show such a phenomenon, the former is the proportion of solid wine is too low, in order to achieve the excellent index has to add a large number of organic esters to bring about the results, the latter In addition to this problem, there are factories related to factories such as brewing execution and poor wine body design.
It is precisely because of this that in the thirty or fifty yuan of large factory aromas and sauce wines, sometimes the first-class wine even shows a state of being better than the excellent wine. Mainly the first-class wine is only light in taste, while the premium wine also shows a serious incongruity of esters on the basis of the light taste. In fact, for this kind of premium wine, it is the wine I despise the most, and it is a real garbage wine! In fact, in my tasting score, but all the wines with uncoordinated esters, the deduction points are very strong, and the total score is not high.
Speaking of which, some alcoholics will ask: Can the use of edible alcohol and chemical acid esters make out the taste of solid wine? I don't think it's possible at the moment. Although professional testing will detect the various organic components of a solid wine, liquor itself is a complex fermentation process, and there are many types of organic matter produced, and some organic matter we have not even detected and found. Based on the existing test data, the edible alcohol and the corresponding organic esters are blended, which can produce a wine with similar data to solid wine, but the taste and flavor are still obviously different from solid wine. After all, the inside of liquor is a dynamic balance, and there is a lot of trace data, which is not to say that imitation can be imitated.
In general, wine body design is an important part of liquor production, and for wine companies with certain brand power, there are qualified wine body design teams. Generally speaking, the problem of wine body design will only occur in the original wine company and small factory. The current wine body grade design prefers a consistent wine body design system from low-grade to high-end style, which is easy for consumers to identify the style of a brand wine, and the operation is relatively simple. Finally, regarding my understanding and interpretation of wine body design, what do you think as a wine lover and industry? Welcome to leave a message in the message area, we discuss together.