1
Have you ever done a liquor caustic soda experiment? Is to put the caustic soda in the beaker first, and then pour in the liquor and then heat, yellow is pure grain wine, without discoloration is the alcohol flavor blending, the darker the color means the better the quality of the wine.
This experimental method was learned eleven or twelve years ago by me in the QQ group of Lai XX brand Lai Mao dealers.
The price of liquor that year was very high, the retail guidance price of Safflower Lang 10 was 698 yuan, and the group purchase of Zhenwang was also more than 300. When I was new to sauce wine, in order to find cost-effective products, I began to dig dung and pan for gold in many Moutai town "Lai Mao" brands.
Hearing this method, I quickly bought a beaker and a barrel of sodium hydroxide (caustic soda) in a chemical reagent sales department, explained the use with the shop owner, and turned away with confidence under his disdainful and admiring eyes.
Thinking I had the truth, I bought a wine and experimented with it. In the eyes of my wife, I seem to be transformed into a neurotic scientific researcher.
In less than half a month, dozens of kinds of liquor were tested, and a barrel of caustic soda was used to remove one-third, and I found a rule: no matter how high or low the wine quality, the color is always sauce> and fragrant> strong> fragrant≈ rice. Even if the 9.9 free shipping, drinking is obviously a steamed sauce wine with flavor, the experimental results are much more yellow than the old Baifen that was more than 120 years old.
Baidu later learned that the liquor caustic soda test discoloration substances are mainly furfural, diacetyl, 2,3 pentanedione, these substances have the highest sauce content, and the aroma and aroma are secondary, of which furfural meets caustic soda and is yellow-brown.
Even if pure alcohol or skewers are added to the flavor substance, the caustic soda experiment will still change color (the sauce aroma is particularly obvious, and the content of furfural in the sauce flavor and flavoring solution is high).
The experimental results show that the caustic soda experiment turns yellow, not necessarily pure grain wine (alcohol or skewers mixed with flavor, flavoring liquid will still change color); the color is very light, it may also be high-quality pure grain wine (there are fewer fragrance and rice color substances); the color shade has nothing to do with the quality of the wine, only related to the aroma.
When the experimental results were published in the QQ group and said that the caustic soda experiment was useless, the group owner kicked me...
More than ten years later, the liquor caustic soda experiment, which cannot be tested at all, but can greatly promote the sales and transformation of sauce-flavored liquor, is still used by some town liquors as a magic weapon to promote pure grain wine.
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To test whether the liquor is pure grain, in addition to the caustic soda experiment, there is also a water mixing experiment. This experiment is very simple, liquor 1:1 mixed with tap water, the color becomes turbid is pure grain wine, unchanged is alcoholic wine.
Regarding this experiment, some people do not understand, some do not understand and pretend to understand, and more are trying to deceive those who do not understand.
The principle of the water mixing experiment is that the wine contains polymer acids, fats, and higher alcohols, such as ethyl eunic acid, ethyl linoleate, ethyl palmitate, and so on. Most of these substances are soluble in alcohol but not in water, and when the alcohol content decreases or the temperature decreases, these substances will precipitate, resulting in white turbidity.
These substances will be higher in the distillation fire, the speed of the flow of wine, and the tail of the wine is too long.
In order to improve the quality of the wine, the fragrant liquor mostly adopts low temperature into the cellar, low temperature slow fermentation, and uses low temperature distillation to retain low boiling point, mellow lipids and other fragrant flavor substances as much as possible.
In order to improve the quality of the wine, the sauce wine will be obtained by high temperature distillation, high boiling point, and water-soluble sauce flavor substances produced by high temperature koji, high temperature accumulation, and high temperature fermentation.
Because of the difference in distillate methods and fermentation processes, the sauce aroma of high-temperature distilled liquor is higher than that of other aroma types of low-temperature slow distillate, and the lipid and higher alcohol content of higher fatty acids is higher.
The alcohol content of the original sauce-flavored original wine is 52 to 57 degrees, and most of the other aroma types are 65 to 78 degrees.
The finished sauce is mainly 53 degrees (generally through natural storage volatilization, no pulp), and other flavored finished products are mostly at 52 or 42 or 38 degrees (need to add pulp to reduce). The so-called syrup is to reduce the degree by adding water or adding tail wine.
The content of ethyl esters and higher alcohols of the high fatty acids of the original wine of the strong aroma or other aroma types will be lower than that of the sauce wine due to the different distillation methods. When the finished wine is produced, these substances are also precipitated and filtered, and the final product content is much lower than that of the unsoiled sauce wine.
In order to cater to the new generation of young people to add water, ice or mix with other liquor drinking methods, many liquors in the precipitate filtration, do very thoroughly, mixed with water will not become turbid. Some sauce liquor skewers or alcohol blends are close to the sauce style, will add flavors or flavors containing high-grade fatty acids ethyl esters and high alcohols, these non-pure grain solid liquor, mixed with water will also become mixed.
Strictly speaking, the original wine with water will become turbid; the finished wine with water will become turbid, not necessarily pure grain wine; the finished product with water will not change color, not necessarily alcohol blending.
38 degrees of Maotai with sizing and reduction, add water and ice without turbidity and discoloration, is it not pure grain?
The water mixing experiment can not detect anything, can only promote the sales and transformation of sauce-flavored liquor, which is also the magic weapon for some town liquors to promote pure grain wine.
3
In addition to caustic soda and mixing with water, there are also combustion experiments.
There are two factions of combustion experiments, one is to look at the flames. If the flame is pure blue, it means that it is alcohol mixed with wine, because alcohol burning is pure blue. On the contrary, if the flame is yellow and blue, it means that this wine contains a lot of organic matter and is a pure grain wine.
Another school looks at the residual liquid after combustion, if it is clear, it means that it is alcoholic wine. If it is turbid, it means that it is pure grain wine, because what is left after pure grain wine is burned is grain fermentation.
Light the liquor to see the flame color, purely flickering. Alcohol full combustion is blue, insufficient combustion is yellow with blue, and it is related to alcohol intensity and environment, and it has nothing to do with whether it is pure grain for a dime.
Looking at the residual liquid after burning is also a comforting feeling. Whether the residual liquid is cloudy depends on the amount of acid butter in the liquor, and the aroma type with less content may be clear. Alcohol blended with flavor and flavoring solution will also be cloudy.
These messy pure grain test experiments are all fooling people, have no specific guiding significance, and are just pure marketing methods.
Just listen to it, don't take it seriously...
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