As a typical flavor type among many flavored liquors in China, the brewing process and process of sauce-flavored liquor are complex and mysterious, and its unique flavor and drinking experience have also attracted a large number of sauce-flavored liquor fans. However, although many wine lovers know how to taste wine, they can't tell the quality of soy sauce wine like professional tasters, and even will be affected by the wrong judgment of soy sauce wine on the Internet, so today we will take stock of those misleading soy sauce wine judgment standards.
Criterion 1: The more yellow the wine, the older the vintage
During the aging and storage of liquor, certain new compounds will be formed due to the chemical reaction between the substances, which will give the liquor a yellowish color. Similar phenomena such as the Maillard reaction produce enol compounds.
But it's not just the yellowish ones that are aged. For example, high-temperature fermentation, iron ions in storage containers, or long-term sun exposure, or even by adding pigments, may obtain a yellowish body, so it is unscientific to judge the aging time by the color shade.
Criterion 2: The longer the wine line, the better the wine quality
Whether the wine can be drawn into a wine line when pouring wine and how long the wine line can be stretched has a lot to do with the shape of the bottle mouth and the way of pouring the wine, and has no direct relationship with the quality of the wine. Just like the principle of "no dripping oil and no hanging oil" of the oil bottle, it actually lies in the design of the bottle mouth, not the quality of the oil.
Standard 3: Adding water to turbid is pure grain wine
Because the high-grade fatty acid esters in liquor cannot be dissolved in water at room temperature, they are easy to precipitate from the liquor after adding water, resulting in turbidity.
Therefore, if you want to add water to become cloudy, you only need to add additives such as high-grade fatty acids to the wine. On the contrary, some pure grain wines may remove the higher fatty acid esters in the wine after deep filtration, but will not appear to become turbid with water.
Criterion 4: Hanging a glass is a good wine
When you gently shake the glass, the wine flows back from the wall of the glass, leaving a trail of hanging glasses.
To put it simply, hanging cups are a natural phenomenon caused by the different volatilization rates of alcohol and water. In addition, the "hanging cup" is also related to the material and cleanliness of the drinking vessel.
Therefore, hanging glasses cannot be equated with good wine.
Standard 5: Pure grain wine must be good wine
The answer is not necessarily.
If you talk about comparing it with alcoholic blended wines, it is of course pure grain wines are better.
But if it is a comparison between pure grain wines, in fact, the quality is also very different. For example, the quality of the selected grains, the quality of the koji used, and the refinement of the brewing process will all lead to differences in quality.
As we all know, there are Kunsha wine, crushed sand wine, and sand wine, which are all made from pure grain, but the quality difference is very large. Therefore, it is unscientific to judge the quality of wine by a single standard.