As we all know, there is usually no definite shelf life. Some people even say that the longer the liquor is stored, the more expensive, the more fragrant, and the better the quality, but there are conditions. Baijiu is a liquor that has been fermented and aged for a long time. It usually has a high alcohol concentration and also contains other ingredients such as ester compounds. These ingredients help protect the liquor from microbial contamination.
However, it should be noted that baijiu may still change under certain conditions. The following factors may affect the quality of liquor:
1.Storage conditions. Baijiu is best kept in a dark, dry environment with a stable temperature, away from direct sunlight. High temperatures and humidity can reduce the quality of the liquid.
2.Seal the cap. Seal well on the cap to prevent outside air from entering the bottle and avoid oxidation and contamination.
3.Save time. Although there is no definite shelf life for baijiu, long-term storage can lead to a decrease in the quality of some baijiu. Especially when the bottle has been opened, unopened liquor can usually be stored for a long time. If there is a noticeable change in the appearance, smell, or taste of the liquor, or if there are signs of off-flavor, cloudiness, or spoilage, then this soju may not be suitable for drinking.
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4.Baijiu may not deteriorate or produce harmful substances, but long-term storage of some liquor will cause changes in taste and aroma, so it is recommended to choose an appropriate amount of capacity for long-term storage when buying liquor to avoid quality degradation, but if it is a high-quality solid liquor, if it is brewed successfully, the quality of itself will be very good, after a long time of storage and aging, its liquor quality can still reach a higher level, so the quality of solid liquid and liquid liquor is average, if the time is too long, the taste of liquor will also weaken. The sorghum liquor of the Renhe Distillery is all brewed using the solid-state fermentation method, using Rhizopus koji as a saccharification starter culture. It is distilled from traditional fermentation tanks and stored in a 100-year-old warehouse where only premium baijiu is stored, and in general, proper storage helps to preserve the quality and taste of the soju.