Some people believe that the quality of the wine can be known the moment the bottle is openedSome people believe that the aftertaste of soy sauce wine after entering the throat is the most amazing, and the feeling of being strong and powerful and fragrant is unforgettable. For the standard of "good wine", thousands of people have thousands of feelings, so what kind of wine can be called good wine?100 Families Help Program Let's take a look at several criteria for judging good wine.
01 Aroma
A good bottle of soy sauce wine must have four fragrances: fragrant, overflowing, after-fragrant, and fragrant in an empty cup.
Spray incense:When we open the cap of a bottle of wine, the aroma immediately erupts from the bottle.
Yixiang:When we poured the wine into the glass, the air around us was instantly filled with the rich aroma of sauce.
Aftertaste:When we drink the wine into our stomachs, we burp after a while, and our mouths are filled with burnt aromas, sauce aromas, aged aromas, and floral and fruity aromas.
Empty cup fragrance:It is an important characteristic that distinguishes the sauce aroma from other aromatic wines. The more aromatic substances with high boiling point contained in the liquor, the longer the aroma will remain in the empty glass, that is, the tail aroma will be more perfect, and the wine quality will be relatively better. Don't wash the glass we have drunk, and smell the glass the next day, and the glass is still full of various compound aromas.
02 The wine is slightly yellow and translucent, hanging glass
The higher the density of the hanging cup, the slower the flow speed, and the longer the duration, the higher the quality of the soy sauce wine.
Because the richer the flavor substances in the soy sauce wine, the more obvious the hanging cup phenomenon will be, and the more mellow and richer the taste will be. Therefore, the more tempered it is over the years, the more the wine is drunk, and its hanging cups are more and lasting.
03 The hops are delicate and last a long time
A good soy sauce is full of tension, and when poured into the glass, it will form a "fine as millet" hops, and the hops are evenly sized.
Millet flowersIt refers to the foam that forms in the liquor like the size of millet particles, and the liquor that can form millet hops is a good liquor that has reached the extreme. Conversely, the less strongly the wine molecules and water molecules are combined, the larger the hops will be.
In addition, a good soy sauce wine is mellow and thick, and the wine is pulled into silk when poured, and the hops are not easy to break, and the longer it exists.
04 No additives, pure grain wine
The national standard for sauce-flavored liquor clearly stipulates that sauce-flavored liquor shall not add edible alcohol and aromatic, flavorful and color-colored substances produced by non-liquor fermentation, and shall be made by traditional solid-state fermentation with sorghum, wheat, water, etc. as raw materials, and there are detailed provisions on inspection rules, signs, packaging, transportation and storage. Therefore, in Chinese liquor, authentic sauce-flavored liquor is hooked with wine, which belongs to the real pure grain liquor.
05 Don't go up, don't have heartburn
Some alcohols are drunk, with a dry mouth and a rapid heartbeat, which is caused by the uncoordinated proportion and excessive content of aldehydes, methanol, fusel oils and other substances in the wine, as well as alcoholic wine.
Many friends who love to drink soy sauce wine know that authentic Dakun sand sauce wine is brewed from pure grains, and it doesn't taste like a head or heartburn.
This is closely related to the process of soy sauce liquor, such as Guili Famous Liquor, when distilling high-quality soy sauce liquor with a temperature of more than 40, which can eliminate harmful substances such as aldehydes and sulfides to the greatest extent.
After the production of the soy sauce liquor base liquor is completed, it needs to be stored in a pottery jar for more than 3-5 years, and the delicate physical and chemical reactions occur during the period: volatilization, association, condensation, oxidation, esterification, etc., to ensure that the aroma of the soy sauce liquor accumulates, but also volatilizes the harmful substances in the liquor, removes the pungency in the liquor, makes the liquor more soft and full, and has little irritation to people.