For a long time, there have been many bad wine merchants who have seen the popularity of sauce wine, want to make money from it, and hang the name of sauce wine with cheap industrial wine, which has led to the chaos of the sauce wine market, and also made many drinking friends "chill", and many people dare not buy sauce wine again.
And it is not difficult to find that many high-quality sauce wine degrees are 53 degrees, not without other degrees of sauce wine, but also seen 52 degrees, 54 degrees, and even higher concentration alcohol sauce wine, but why are the best sauce wines turned out to be 53 degrees?
Is this the case with Moutai, Guotai, Langjiu, and Xijiu, is it just a coincidence or a regulation in the sauce industry? It is recommended that all sauce lovers understand these 3 points and are no longer afraid of being pitted.
1. It is more suitable for the storage of sauce wine
As we all know, one of the most significant features of sauce wine that is different from other wines is that sauce wine has its unique sauce aroma and caramel, and the taste is mellow and mellow.
Many soy wines must be stored for at least three years before leaving the factory, in addition to ensuring taste, but also to ensure quality, the longer stored, the more intense the aroma of aging and caramel.
The 53-degree sauce wine, the full combination of wine molecules and water molecules is stable at the same time, it is not easy to lose the characteristics of its wine, but will make the acetic acid, ethyl ester and other better effects, to achieve a better taste.
2. It is more conducive to stable taste
As mentioned earlier, scientists have done an experiment on alcohol and water.
Pour pure alcohol and purified water into a container, and the container is 100ml, after pouring, I was surprised to find that alcohol poured 53.94ml, water poured 49.83 to fill the container, but the two added up to 103.77ml, but the wine mixture disappeared 3.77ml.
This experiment further verified that the alcohol content of about 53 degrees can make the wine molecules and water molecules closely combined, so as to better ensure the stability of the molecules in the wine, so that the sauce wine is not easy to change the taste of the wine due to various situations after leaving the factory, and the taste of the wine is more stable.
3. It also reflects the strength of the winery
Looking at the entire liquor market, it is not difficult to find that the price of sauce wine is generally higher, in fact, because the production cost of sauce wine is indeed higher than other fragrant wines.
Sauce wine is a kind of Daqu Kunsha process, this process takes a whole year, a year is only a sauce wine production, plus storage for three years after factory sale, the labor cost and time cost are huge.
Many new wines have just been brewed, the alcohol content is on the high side, not all bartenders can use the technique of blending to sublimate the taste of the wine while ensuring that the alcohol content accurately stays at the 53 degrees of the closest combination of the molecules.
In order to achieve the final high-quality taste and ensure an accurate 53 degrees, it is possible to do it with the joint efforts of many of these links.
From another point of view, this also fully demonstrates the comprehensive strength of the winery.
53 degree sauce wine has a lot of good reputation, in addition to some expensive brand-name wine, there are many more affordable sauce wine also have the same exquisite technology, so that the wine quality has the same amazing taste, such as these 2 wines.
Steamed Tai Kunsha wine
This wine is a typical 53 degree sauce aroma liquor, although its official price is only 168, but its taste is not at all lost to those big brands, the most prominent in the steamed tai wine is its aroma, although this is only the entry wine in the steaming platform series, but its sauce aroma is very authentic, without any strange taste, the sauce aroma will be more obvious after the mouth, the oral and nasal cavity are released at the same time, making the population teeth fragrant.
Secondly, its taste is very thick, not weak at the same time can ensure the palatability of the wine is good, the wine quality is warm and sweet, the slightly acidic feeling in the mouth is always highlighting its high-grade sense, although it is incomparable with Moutai and other famous wines, but compared to many other sauce wines, almost other sauce wines are unmatched.
Wuling wine
This is a sauce wine from Hubei, Hubei has never had a history of brewing sauce wine, although it also uses the Daqu Kunsha process, but in the process of brewing wine, whether it is climate, raw materials, water sources and Maotai Town are very different.
Therefore, although this wine is also a sauce wine, it is different in taste from Qianpai sauce wine, in contrast, the palatability of Wuling wine is not as good as that of steamed Taiwanese wine, but its strength lies in its tail note. The aroma of Wuling wine is very elegant, not like the steaming platform like "grounded", its wine aroma is long and no miscellaneous, although in the sauce wine, the wine aroma is more monotonous, but its uniqueness has indeed conquered many people.
The experiment on alcohol and water laid the foundation for later soy wine to find the best alcohol, and many friends who like soy wine must have a pair of "discerning eyes" that will observe, find a good wine that suits them, if friends have any little knowledge about soy wine, welcome to discuss in the comment area.