Joke Collection Website - Talk about mood - How to drink the fragrance of liquor

How to drink the fragrance of liquor

I seldom drink other flavors of wine, and I can't make irresponsible remarks about other flavors. I can only talk about my personal opinion from the perspective of drinking maotai-flavor wine.

First of all, I am used to smelling the cup once or twice before drinking. To tell the truth, I can only smell the difference between compound fragrance and single fragrance, and I can also feel the obvious layering of good wine. As for a series of fragrances, such as floral fragrance and fruity fragrance, which some big coffees say when they smell the fragrance, it is really possible that the nose is not sensitive enough to distinguish them.

Secondly, it is our physical means to detect the difference between grain wine and alcoholic wine. Pour a little on the palm of your hand, rub it hard, and smell it. Pure grain wine has the smell of distiller's grains, which is mellow and soft. Alcohol blended wine has the smell of alcohol, and the pungent smell goes straight to your forehead, which is not good.

Thirdly, after drinking, the throat is closed, and the smell of sauce hooked back from the body is full of nasal cavity, rich and elegant. Finally, leave the fragrance in an empty cup after drinking, which is the key point (knocking on the blackboard), because the fragrance at this time is very good (of course, I am talking about the maotai fragrance of good wine), which is more fragrant than when drinking. This is also the way to detect good wine and ordinary wine. In the case that color, fragrance, taste and lattice cannot be judged, it is the best method to look at the length of the remaining fragrance in an empty cup, which is also an important means for experts to evaluate. Moreover, this is the best time to tell whether Maotai is pure or not. The reason why the aroma is left in the empty cup is that the esters polymerized by macromolecules in the wine volatilize slowly and attach to the glass wall to give off the aroma slowly. Esters are the main aromatic substances in liquor, and they are also the key substances that dominate the quality of liquor. The longer the fermentation time, the richer the total ester content, the longer the flavor stays in the empty cup, and the better the quality of liquor.