The temperature has risen, and now it has officially entered summer, and many people's nightlife has also kicked off, shouting three or five friends at night, sitting around a small stall, a barbecue and a glass of wine, it is simply fairy life!
However, the summer heat is also a high incidence of food safety issues, and some experts point out that in addition to everyone's daily meals, there are many taboos in drinking.
Especially for friends who love baijiu, in this season where "Eryang" may be infected at any time, we must keep in mind the following "3 don't", once the immunity is reduced, it is to exploit the virus, and correct it in time to benefit more!
【1】Do not drink white wine on ice
When the weather is hot and dry, people tend to drink some ice to cool down, so ice water, popsicles, iced watermelon, and even white wine must also be chilled.
In fact, baijiu is not suitable for "too cool":
(1) The taste is reduced, and it is easy to "break": the aromatic substances in the wine are difficult to maintain at low temperatures, and there is no wine taste and aroma when drinking, but the alcohol concentration does not change.
(2) The freezing point is too low, stimulating the stomach: liquor generally does not freeze, the freezing point is very low, such as the freezing point of 53 ° liquor is below 50 ° C, so the ice cooling time is not accurate, may frostbite the esophagus, stomach wall.
【2】Do not drink liquor with beer
The alcohol concentration of liquor is high, and it is generally necessary to pad two mouthfuls of staple food before drinking to prevent drunkenness.
If you drink it with beer, soda and other liquids containing carbon dioxide, the bubbles will open the stomach wall, thereby accelerating the absorption of alcohol, and as a result, the amount of alcohol is reduced by half, and you are directly dizzy.
Therefore, when drinking liquor, you must not drink a variety of wines mixed, if you rinse your mouth, it is better to get two more glasses of white water to prevent dehydration and dry mouth.
【3】Baijiu should not be drunk with strong tea
It is said that "strong tea can cure alcohol", so many people will brew some tea leaves after getting drunk.
But in fact, the "power" of strong tea is no worse than that of baijiu, and when the two meet, the battle situation is very fierce:
(1) Theophylline meets alcohol, one diuretic drainage one needs the liver to decompose pumping, the body is a total of that little water, the liver also has to "catch two jobs" at the same time, but must not be injured and tired, the kidney also suffers.
(2) Theanine combined with alcohol, both like 2 drums, both act to refresh the mind, the result is that the heart listens to the command on both sides, keeps beating, plus if the heat is always stay up late and can't sleep, this tired is easy to hold on!
All in all, drinking baijiu in summer is a pleasure in itself, and it should not be out of a momentary "appetite" and a small mistake.
In addition, nowadays the liquor market is mixed, even in the off-season of baijiu, you have to beware of expensive and undrinkable "baijiu assassins", you must know that the real pure grain wine has the requirements of the national standard:
(1) The raw material list is clean, without "edible **" and other additives.
(2) Pure grain solid fermentation is adopted.
(3) Have the grade marking after market inspection (excellent, first, second).
As long as it is purchased in regular supermarkets and stores, the drinks that meet these 3 points are all high-quality wine, just drink it with confidence.
As for the pursuit of cost-effective, delicious and not expensive ration wine, many drinking friends can be screened in some old brand local wines, take the following two models, in addition to the brand premium, the local reputation is also high, natural quality is guaranteed, see if you have tasted?
Fengyun sauce father
As a high-grade Kunsha sauce wine, it is not only fragrant, but also brewed from the distillery established by Li Xingfa, the old director of Moutai.
In 1960, Moutai was famous throughout the country for its wonderful sauce, but due to the unstable quality of wine, it has been unable to meet the demand for wine in various places and fell into a storm of word of mouth, the director Li Xingfa in order to cure this situation in time, specially expanded the new cellar pool near Moutai, after 4 years of research and exploration, finally summarized the three typical bodies of sauce wine.
Coupled with the successful increase in Moutai production, the industry respects Li Xingfa as the father of sauce.
In 1995, Li Changshou took over the experimental cellar of that year, brewing wine here in Moutai standards, using small red grains with high starch and low crushing rate and an improved version of the 12987 process, and in order to ensure the quality of the wine, the new wine was also carefully blended with 12 years of flavored old wine after 5 years of cellaring.
As soon as the wine comes out, the aroma is overflowing, the wine color is transparent and yellow, the grain aroma and sauce aroma are strong in the mouth, the wine body is in a group, smooth and comfortable, not spicy and not choking, the sweetness in the fragrance, the fruity melodious and natural, people can not let go for a long time.
Four special wines
This is a famous wine in Jiangxi, not only of excellent quality, but also the founder of "special aromatic liquor".
This wine is made from high-quality rice, using the traditional continuous residue steaming process and solid fermentation, in order to remove harmful substances such as magazines and aldehydes in the wine, and this wine is also released after a long period of cellaring.
The wine aroma retains the characteristics of "one mouthful of three spices, long aftertaste", the mouth is fragrant and sweet, the wine is pure and delicate, the mouth is neat, and the overall palatability is very strong.