After a certain period of aging, the taste, aroma and color of baijiu will undergo significant changes, which not only depend on the length of aging, but also closely related to the brewing process and the type of liquor.
First, the change of taste.
During the aging process of baijiu, the association between alcohol molecules and water molecules will gradually increase, making the liquor softer and more mellow. At the same time, other trace components in the liquor will also undergo complex chemical reactions, such as esterification, oxidation, reduction, etc., which will generate new flavor substances and further enrich the taste of the liquor.
As the aging time is extended, the pungent nature of the baijiu gradually decreases, and the taste becomes more round and smooth. However, if it is aged for too long, the taste of the liquor may become too bland and lose its original flavor profile.
Second, the change of fragrance.
The aroma of baijiu is mainly determined by the volatile compounds in it. During the aging process, these compounds undergo a series of chemical reactions, such as esterification and alcoholization, to generate new aroma components. These newly generated aroma components are fused with the original aroma components to form a more complex, multi-layered fragrance.
In addition, the aging time also affects the volatilization rate of the aroma components in the liquor. With the passage of time, some volatile aroma components will gradually decrease, while some more difficult aroma components will increase relatively, so that the aroma of baijiu will become more persistent and stable.
3. Changes in color.
The color of baijiu is mainly determined by the pigment substances in it. During the aging process, these pigment substances will undergo oxidation, polymerization and other reactions, resulting in the gradual deepening of the color of the liquor. At the same time, other trace components in the wine may also have an impact on the color.
However, it is important to note that not all baijiu will become more premium as it ages. For some low-alcohol or low-quality wines, too long aging time may reduce their quality. Therefore, when brewing and tasting baijiu, it is necessary to determine the optimal aging time according to the specific type of liquor and the brewing process.
Fourth, the influence of winemaking technology and wine type.
Different winemaking processes and types of wine have different requirements for ageing time. For example, baijiu brewed using the traditional solid-state fermentation process typically requires a longer aging time to make its flavor more mature; On the other hand, baijiu made using modern liquid fermentation processes can reach the desired quality in a relatively short time.
In addition, different types of baijiu react differently to aging time. For example, strong flavor and sauce flavor liquor will produce rich flavor substances and aroma components during the aging process, so they are suitable for long-term aging. On the other hand, the light-flavored liquor is relatively simple and refreshing, and too long aging time may cause it to lose its original flavor characteristics.
In summary, the aging time of baijiu has an important impact on its quality. When brewing and tasting baijiu, it is necessary to consider factors such as taste, aroma, color, as well as the specific brewing process and type of liquor to determine the best aging time. At the same time, care should be taken to avoid the problem of deterioration of quality due to excessive aging time.