Have you also encountered such a situation, whenever you go to buy soy sauce wine, it sounds like a big name, and it feels like **, and then you don't hesitate to choose to buy, especially when you know that the event price is cheaper than usual, and you feel that you have earned it?
However, when I go home and share it with my family and friends, there will be a discussion about whether it is now the soy sauce reformOr is there a new soy sauce now?It's just not the smell in my memory.
If you have encountered it or haven't encountered it, you will share such a benefit with you, so that you or your relatives and friends will no longer be the big injustice when you buy soy sauce wine. During my Xi at the Father Brewing Brewery in Moutai Town, I learned about it during a dinner with the Father Brewing Terrace expert team. Whether the soy sauce wine is good or not, keep up with the footsteps, let's listen to what the experts say.
A good soy sauce can start from these aspects:
Traditional brewing techniques
High-quality soy sauce wine must be carried out in accordance with the traditional brewing process, of which the famous 12987 process refers to a one-year cycle, two feeding, nine cooking, eight fermentation, and seven pouring;This traditional process can make the aroma of soy sauce wine more complex and the taste more intense.
In this process, three highs and three lengths are the characteristics of soy sauce wine.
High Temperature Cooking:The brewing process usually involves high-temperature cooking. At high temperatures, the starch and enzymes in the raw material react to produce sugars and nutrients.
Mix:During the brewing process, the fermentation bed and yeast are mixed and stirred to ensure that the yeast can be evenly distributed in the fermentation bed to provide a better fermentation environment.
Fermentation:When the mixed fermentation bed is placed in the fermentation chamber, the yeast ferments with the sugars to produce carbon dioxide and alcohol. This process usually takes a while for the yeast to convert the sugar adequately.
Aging:Once fermentation is complete, the wine is poured into aging containers for storage, a process that can vary from one winery to another. During ageing, the wine slowly interacts with the container, enhancing the quality of the wine and enriching the aromatic layer.
Harmony of aromas
There are a variety of aromas in soy sauce wine, such as sauce aroma, burnt aroma, aged koji aroma, lees aroma, honey sweet aroma, etc., and these aromas should be coordinated and balanced with each other. If one of the aromas is too prominent, it can cause the wine to become unbalanced. For example, too much burnt flavor can make the wine bitter, too much sweetness will make it appear sweet, and too much koji flavor will cause astringency and bitterness.
Complex and delicate taste
A high-quality soy sauce wine should have a complex and delicate taste, with clear layers and no miscellaneous flavors. The taste is rich and heavy, with a long fragrance and endless aftertaste. Compared with the fragrant and strong flavor liquor, the soy sauce liquor is more complex and delicate.
Layered:It refers to the high-quality soy sauce wine that can show multi-layered taste and aroma in the taste. Different aromas and mouthnotes can be intertwined in the mouth, presenting a complex and interesting taste experience.
No miscellaneous smell:It means that the soy sauce wine does not have any impurities or peculiar smells generated during the brewing process or storage process. A good soy sauce wine should remain pure on the palate without any unpleasant tastes.
Rich and heavy on the palate:It means that the taste of soy sauce wine should have a certain richness and heaviness. This is mainly reflected in the acidity, sweetness, and body of the liquor, which makes the sauce flavor wine have a more rich and plump taste.
The scent is long:The quality of soy sauce wine can also be assessed by its shelf life. A high-quality soy sauce wine will leave a long aroma after drinking, leaving a lingering aftertaste.
A state of balance and coordination
The difficulty in making a good soy sauce is to present a complex and balanced state. In a complex brewing process, any problem at any point can affect the final taste. Therefore, high-quality soy sauce wine must be meticulous and careful in all aspects to maintain a balanced and coordinated state.
The characteristics of bad soy sauce are as follows:
The harmony between the various aromas is not enough:A bad soy sauce may lack balance and harmony in terms of aroma. Different aromas cannot be blended together, resulting in a lack of richness and layering on the palate.
Short aftertaste and quick closure:A bad soy sauce may not perform well in terms of durability and malleability on the palate. The aftertaste time after drinking is shorter, and the taste closes quickly, so it does not leave a long-term taste sensation.
Top Heavy:A bad soy sauce may have a heavier flavor and a lighter aftertaste. The palate is unbalanced and lacks structure, with a lack of fluid transitions between flavours.
On the basis of meeting the basic requirements, a good soy sauce wine can also show its own unique style. This means that a high-quality soy sauce not only meets the basic requirements of taste, such as complexity and delicacy, but also shows a unique personality and unique flavor. This individualized expression can be reflected in the characteristics of the aroma, the layering of the taste, the persistence of the aftertaste, the balance of the taste, etc.
This is also the evaluation of the success of a good sauce master.