In recent years, some people have been labelled as "special supply for such and such an organ"
"Special for the reception of a certain institution" and other signboard liquor products
It is often referred to as "special liquor" by merchants
These wines are sold at a high price
It can easily cost thousands of dollars a bottle
Are these so-called "special liquors" really high-quality liquors?
Here comes the hint about liquor consumption
You must read it carefully
Discern carefully!
Types of liquor
There are many types of liquor in mainland China, and the classification methods are different, and the common classification methods are as follows:
According to the fermentation method: it is divided into solid liquor, liquid liquor, and solid-liquid liquor. Solid-state liquor: It is a liquor with inherent style characteristics made of grain as raw material, using solid (or semi-solid) saccharification, fermentation, distillation, aging and blending, and finally adding edible alcohol and non-liquor fermentation to produce aromatic and flavorful substances. It should be noted that saccharified feed shall not be processed into liquor. Liquid liquor: a liquor made from grains, potatoes, molasses and other raw materials, through liquid fermentation and distillation into edible alcohol, and then through incense, blending and blending. Solid-liquid liquor: Liquor blended with solid liquor (not less than 30%) and liquid liquor.
According to the GB/T 10781 series standard, according to the alcohol content: it is divided into high liquor and low liquor. Among them, high liquor: alcohol content greater than 40%vol, less than or equal to 68%vol; Low-alcohol liquor: alcohol content greater than or equal to 25% VO1, less than or equal to 40% VO1.
According to different flavor types: it is divided into light flavor liquor, strong flavor liquor, sauce flavor liquor, rice flavor liquor, fragrant liquor, phoenix flavor liquor, sesame flavor liquor, soy flavor liquor, special flavor liquor, Laobai dry flavor liquor, aromatic liquor, and medicinal flavor liquor.
Liquor buying skills
👉 When buying liquor, you should choose a store, supermarket or market with complete licenses, fixed places, and good reputation, and try not to buy it from mobile vendors, so as to prevent your rights and interests from being infringed upon because you can't find the parties involved after a problem.
👉 When purchasing, pay attention to check the production date, factory name, factory address, anti-counterfeiting logo and other information on the package, and require the operator to issue an official invoice consistent with its business license. If you are buying bulk liquor, you should also check whether the bulk liquor container is marked with the product name, factory name, factory address and production date.
👉 If you plan to buy high-end wine, it is best to know the relevant consumption knowledge of this kind of wine in advance, so as to avoid buying shoddy and "famous brand" counterfeit wine.
👉 Before drinking, the liquor can be identified by color, aroma and taste. Inferior liquor is generally milky white or yellowish in color, violent or slightly sour in the mouth, heavy evil and miscellaneous flavors, strong alcohol irritation, and pungent smell.
Color: Pick up the bottle, turn it upside down suddenly, and look closely at it should be colorless and transparent (some varieties allow pale yellow), free of suspended solids, turbidity and precipitation. The wine is served in a bottle with no ring-shaped dirt on the bottle. Shake vigorously to observe the hops, generally the hops are fine, and the piling time is better.
Aroma: Pick up the wine glass and sniff, pay attention to the distance between the nose and the wine glass, inhale evenly, and only inhale but not exhale when sniffing. The fragrant liquor should be pure and fragrant, the koji aroma should be rich, the sauce aroma should be prominent, and the rice aroma should be honey and elegant, otherwise the aroma is not correct.
Taste: The taste should be mellow and fragrant, no foreign evils, miscellaneous odors, and no strong irritation. When tasting, take a small amount of wine sample in the mouth, pay attention to keep the same amount of wine sample in each mouth, cover the wine sample on the tongue, carefully distinguish the taste, immediately open the mouth after swallowing the wine sample, close the eyes and exhale, identify the aftertaste of the wine, and taste it no more than three times.
Liquor storage method
(1) The best storage time. The best storage time for high-quality liquor is generally three or four years, or even longer. However, as the esterification reaction tends to balance, the liquor stored for too long may experience a decrease in alcohol content and a weakening of the flavor.
(2) Ideal storage conditions. Generally speaking, the ideal storage temperature is 15-20 °C, which should not exceed 30 °C, the storage humidity should be about 70% relative ambient humidity, and the storage space should be well ventilated, with a small amount of air flow.
(3) Long-term storage methods. If the bottled liquor seen daily needs to be stored for a long time, the bottle mouth can be sealed with wax sealing, plastic wrap and raw tape.
If you are in the process of buying and drinking liquor
Identify product quality issues
or do not meet the requirements of relevant standards
Please call 12315 in time
Complain and report to the market supervision and management department
Source: Economic Market Regulator