From the perspective of sensory tasting, the most basic thing is the color and flavor character, of which the fragrance accounts for most of the proportion, especially in the process of testing the taster, because the difference in taste is more difficult to grasp, at least 7 8 into the time to identify, detect, repeat and reproduce the aroma. The standardized comments of professional tasting also bring limitations, and everyone's description of the fragrance is very scarce, in addition to the rich aroma of the cellar, the prominent sauce aroma, the pure fragrance, etc., therefore, in order to become a qualified taster, you must understand the aroma of Xi liquor from the following aspects!
The first is to recognize the aroma in natureMainly, floral, fruity, vegetable, floral and fruity, condiments, etc., the main components of plants in nature are very similar to the components of wine. In addition, the aroma brought by the raw materials should also belong to the natural aroma, the raw materials bring the most koji aroma, grain bran aroma, and the aroma brought by steamed grain is only obvious in a few fragrant liquors such as rice fragrance, and the multi-grain aroma often described is only reflected in the strong aroma wine, which is different from a single grain.
The second is to understand the aroma brought by the fermentation process, such as sour, ester, mellow, aldehyde, sulfur-containing compounds, nitrogen-containing compounds, as well as bad incense, burnt incense. This kind of aroma is mainly from the chemical composition, because the main ingredient in liquor is acid aldol esters, so the aroma released by this type of substance is the main aroma of liquor, but we rarely use it in tasting. As a wine taster, the first thing you should understand is that the aroma of these basic substances, and then describe it in natural language, what kind of fragrance it looks like, because the aroma can only be understood, not described, it is all us"Strong for the name"It's all defined by each of us.
Third, it is necessary to be familiar with the aroma of the various aroma types of wines, that is, cellar aroma, sauce aroma, medicinal aroma, sesame aroma, soy incense, phoenix fragrance, special aroma and the like, this kind of aroma is also defined by the winery itself, for example, an aroma found in the cellar pond is called cellar aroma;The rich aroma similar to soy sauce is called soy sauce: the compound aroma that comes out after adding Chinese herbs is collectively called medicinal fragrance;The aroma similar to tempeh, the fermented flavor is collectively called soy sauce, etc., to Xi learn this kind of aroma, you must start with food, but also to know the cellar, koji, and various liquor standards, at present, most wineries are implementing consumer experience activities, everyone can also get in touch with this kind of things.
Fourth, we must understand the aroma during storage, the main thing is Chen Xiang, Chen Xiang is also a comprehensive concept, as for what is the substance of Chen Xiang?It's hard to say, it shouldn't be a substance, it's a change of a class of substance. Aged aroma is the aroma produced by the wine stored for a certain period of time, which is divided into sauce aging, cellar aging, oil aging, wood aging, sour aging, etc., aging wine has commonality, and foreign distilled spirits also usually use aging to express the quality of the wine.
Fifth, be familiar with the words that describe incense, about the description of incense is often elegant, what does elegance mean?It itself is quiet and elegant, it is to describe the environment, it is used in the liquor to reflect its particularity, and the comprehensive taste of the liquor brings people a beautiful experience. There is also a fragrant fragrance, the fragrance is also a strong taste, the meaning of the expression should also be the feeling of beauty brought to people, all the incense substances, in the end to bring people are spiritual feelings, are a good feeling, others such as fragrant, rich, prominent, elegant, pleasant aroma, comfortable, fragrant cheeks, fragrant, etc. can be used to describe the aroma.
When we taste a glass of wine, we smell a compound aroma, research shows that people can not smell more than three odors at the same time, the role of the taster is to decompose the compound aroma, explain to the consumer, so that consumers can also experience this aroma, so as to play a leading role. Summary of the aromas in liquor include wine aroma, aged aroma, cellar aroma, sauce aroma, rice aroma, wine sea aroma, sour aroma, ester aroma, soy incense, aldehyde aroma, sesame aroma, multi-grain aroma, grain bran aroma, koji aroma, mellow aroma, burnt aroma, lees aroma, floral aroma, fruit aroma, melon aroma, grass aroma, rancid aroma, rotten egg aroma, roasted aroma, honey aroma, vegetable aroma, fishy smell, cellar mud odor, hala flavor and so on. Of course, there are still various aromas in liquor that we need to know, and various aromas that we need to describe, so that the aroma of liquor can be more perfectly displayed in front of consumers!