Source: Consumer Review Network (ID: XFPL1894)
Compilation: Fattening
If you carefully observe the ingredient list labels of sauce-flavored liquor products, you will find that the implementation standard of liquor is GB/T20760-2011, and some products can be abbreviated as GB/T20760. In addition to GB, DB and QB, there are also excellent and first-level points. Many sauce-flavored liquors will be marked with excellent grade or first-class, which is generally considered to be a sign of the difference between the good and bad grades of liquor, but strictly speaking, it cannot be judged by good or bad.
So what does this superior and first level represent? What is the difference between the two? Let's take a look.
<h1>What does it mean to be superior and first level in the production standard? </h1>
Different aroma types of wine have relevant international standards or industry standards. Taking sauce-flavored liquor as an example, the standard clearly stipulates that the product must be made of grain and grain as raw material, fermented, stored and blended by solid state, and has a compound aroma with ethyl caproate as the main body, and the grade is divided into superior grade and grade.
Whether it is a national standard or a local standard for sauce-flavored liquor has requirements, after reaching the production standard will be based on a particularly prominent high-quality liquor and some of the substance content of ordinary liquor for product standard grading, that is, the liquor that reaches the superior level is theoretically better than the liquor that only meets the standard level, and in the production standard, the superior grade is higher than the first level. In other words, premium wine represents the most demanding wine in this aroma level.
<h1>What is the difference between Premium and Tier 1? </h1>
This distinction is reflected in the physicochemical indicators. National standards for the sauce-flavored liquor superior grade and first-level physical and chemical indicators requirements are not the same, to our familiar 53 ° sauce-flavored liquor as an example, we all know that 53 degrees belongs to the high wine, in the physical and chemical indicators of the first level of the requirements are: the total acid ≥ 1.40g / L, the total ester ≥ 2.00g / L, ethyl caproate ≤ 0.40g / L, solids ≤ 0.70g / L. The requirements for the superior grade are: the total acid ≥ 1.40g/L, the total ester ≥ 2.20g/L, the ethyl caproate ≤ 0.30g/L, and the solids ≤ 0.70g/L.
It can be seen that the total ester of the superior grade of the sauce-flavored liquor is more than one grade, and the ethyl caproate is less than the first grade, which is based on the conclusion of the wine review experts on the taste evaluation of the wine body containing different amounts of esters, acids, and ethyl caproate. However, there are far more substances in high-quality liquor that affect the quality of liquor than these, so this is not the only criterion entirely.
<h1>What is the difference between premium and first-class taste? </h1>
From the perspective of tasting the taste and aroma, the excellent aroma is outstanding, the flavors are harmonious, and the taste is delicate and full. The aftertaste is long, the empty cup remains fragrant for a long time, and the sauce style is typical. The first-level fragrance is worse than the superior level, but the taste is still more delicate and plump. The aftertaste is long, and the sauce flavor style is slightly lower than that of premium liquor.
From the perspective of aftertaste, premium sauce wine: long aftertaste, empty cups with long-lasting aroma, and typical sauce style. First-class sauce wine: the aftertaste is long, and the sauce flavor style is obvious. Secondary sauce wine: short aftertaste, with sauce flavor style. Strictly speaking, the excellent level indicator is higher than the first level.
Realistically, a good taste is not necessarily better than a grade. Because the national inspection department often only tests physical and chemical and health indicators. However, pure sorghum solid fermented wine, such as sauce wine, must be better than the first grade.
Real good wine, its price is not necessarily very high, the price and quality are often not proportional, when the price of wine exceeds a certain amount, it can not guarantee a penny for a penny, the pursuit of taste friends, do not have to be too entangled. As long as it is not fake wine, what you like is good wine.
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