Liquor What is good wine and what is bad wine?

Liquor What is good wine? What is bad wine?

Liquor What is good wine? From the perspective of habit; It can also be said from the perspective of economic conditions; It can also be said from a health point of view.

From the habit point of view, everyone has the habit of drinking, and some people like Luzhou-flavor liquor, of course, Luzhou-flavor liquor is his first choice; Some people like to drink maotai-flavor liquor, of course, maotai-flavor liquor is his first choice; Some people like to drink Fen-flavor liquor, and Fen-flavor liquor is certainly his first choice. Every place also has the habit of drinking. Northerners like to drink high-alcohol liquor, southerners like to drink low-alcohol liquor, and some people like to drink local famous wines. What is a good white wine? There is no uniform standard. Simply put, what suits you is good wine.

From the perspective of economic conditions, who can say that Maotai is not a good wine? But how many ordinary people can afford a bottle of Maotai with a price of more than 2,000 yuan? Who can say Wuliangye is not a good wine? But how many ordinary people can afford a bottle of Wuliangye 1000 yuan? Many famous wines are good, but how many ordinary people can afford a bottle of hundreds of thousands of white wine? Many people like to drink a bottle (Jin) of bulk liquor for tens of yuan, not because it tastes better than those boxed famous wines, but because ordinary people can afford it. So from the perspective of economic conditions, even good wine is suitable for them.

From the health point of view, pure grain wine is a good liquor. All pure alcohol blended liquor is not good wine, and pure alcohol blended liquor is not good wine even if it is good. Nowadays, many people gradually turn to drinking Maotai-flavor liquor because there is almost no pure alcohol to blend Maotai-flavor liquor, and because there is no essence and monosodium glutamate to blend Maotai-flavor liquor, Maotai-flavor liquor is favored by many customers. The important reason is that Maotai-flavor liquor is mostly pure grain liquor, which is beneficial to health. There are many brewing techniques in Maotai-flavor liquor. High-quality Maotai-flavor liquor is brewed by Daqu Khun Sa process, which has been passed down for hundreds of years. A year is a production cycle, with two feeding, nine cooking, eight fermentation and seven wine taking. Using local high-quality red tassel glutinous sorghum as raw material, the wine taken out in that year has to be aged for three years before blending. Then the sand crushing process and the sand turning process are pure grain wine, which can also be regarded as good wine, but it is one or two grades worse than the Khun Sa Maotai-flavor process. There is also a process called skewering, which uses fermented grains from other processes and adds edible alcohol to the bottom of the pot to steam wine. This wine is not a good maotai-flavor wine. But it is better than pure alcohol blending wine.

Old Wang Can only drinks a couple of glasses at ordinary times, and I also break a few paragraphs. Look at the second and third paragraphs if you want, and the rest is bullshit. Good liquor is natural, and poor liquor is like a person cutting his whole face and double eyelids, and there are many human interventions. What do you think? Why do you feel stiff and abrupt?

Good liquor, the aroma of ethanol is natural, the blending technique is a harmonious collision between man and nature, hops are dense, the entrance is soft and does not sting the throat, and the mouth is not thirsty after drinking. The streamline of liquor line is like alcohol ester oil, and the remaining gas is grain. Sprinkle a cup in the corner, the aroma of alcohol is mild and natural, and the aftertaste is lasting, which is called good wine!

Bad white wine, after being thirsty, is vigorous and exciting, just like a rampaging calf. The entrance is like fire, and it is difficult to blow your throat. It has no aftertaste. Burping is all pure alcohol, but it can't be sweet, spicy, bitter, thin and wasteful. It's for bad wine.

At present, more than half of the best brand liquor on the market is concentrated in the southwest, and the best brand liquor in the north is Fenjiu Xiang, which is the most prominent liquor in the north.

Shaanxi Fengxiang, strong and tireless, clear but not light, is ok, but there are too few main brands, which are not as good as the four series of Fenjiu, all of which are shoulders. It is really a good liquor that benefits the country and the people. Elegant fragrance, elegant fragrance.

Sichuan Luzhou-flavor liquor and Luzhou-flavor liquor are masterpieces, all Luzhou-flavor brands can conquer the world, and the fist products of big liquor brands are good. Luzhou National pits, Fang Shuijing, Jiannanchun and Wuliangye all have good wines. Langjiu, even Maotai, is a good wine in Maotai.

A good liquor smells like pure grain, just like beer has wheat flavor, red wine has fruit flavor and yellow wine has rice flavor, which is the most natural flavor of liquor.

The smell of inferior liquor is unnatural, just like a person with plastic surgery and double eyelids, which looks unnatural more or less. Liquor is actually the quintessence of our country's diet. If you don't know liquor, you won't be very affectionate.

There are many good wines, but many bad ones. Those with taste can choose slowly.

What kind of white wine is good wine? I believe there is no uniform standard answer to this question. After all, China liquor has so many flavors and techniques. But as an enthusiast, I can say yes:

First, the traditional Quchun grain wine must be good wine. Why emphasize traditional music? Because there are many wine shops now, and many wine shops use happiness. Whether it is a solid process or a semi-solid process, there are too many non-traditional songs. Personally, I only drink traditional Quchunliang wine. As for the craft, it depends on the brewing master.

Second, the wine that makes you feel comfortable after drinking must be good wine. Even the best wine after chemical blending will have a headache. Therefore, good wine must have a good aroma, and it will be smooth when drunk, and it will not dry mouth and headache after drinking.

I am a Hunan grain wine that only makes rice wine. Welcome friends to communicate with me.

Several basic knowledge points teach you to distinguish the quality of liquor:

1. First, you can look at the color of liquor. Good white wine is clear and bright, with a sense of luster.

2. Drop the white wine into the palm of your hand and rub it dry to smell it. Good liquor gives off a grain fragrance and a faint fragrance. Alcohol blended wine will generally have a strong alcohol flavor after being rubbed dry, while slightly high-quality wine will have a bitter taste and odor after being rubbed dry.

3. Looking at the implementation standards of wine, some merchants are cunning and cover up the raw materials of wine, so they should be distinguished by the implementation standards and production process numbers.

In addition, some drinkers say that the size of hops can distinguish the quality of wine, but the owner personally doesn't think so. The size of hops is due to the degree of alcohol, not the quality of wine.

Welcome to pay attention to shopkeeper Liang, so that you who know and love wine can drink good wine.

There is only one standard for good wine: solid-state fermentation of pure grain.

Rotten wine: non-pure grain brewing.

As we all know, liquor must be grain wine; This is the same reason that red wine must be brewed from grapes.

But if you want to make good wine, you can't just rely on food. You must have weather, geography, people and these elements.

Weather: It determines when to make wine or when it is a good time to make wine, and when to make good wine.

This is very important for maotai-flavor liquor.

Geography: It basically determines where to brew good quality wine.

For example, Maotai Town can brew a good Maotai-flavor wine, but can Yibin, Sichuan brew it? It should be impossible.

Renhe: Without a good brewer, I'm afraid even the best materials can't make good wine.

I believe there are many wineries in Maotai Town. Why can't they brew the quality of Maotai? Moreover, it is often found that small wineries use Moutai as seasoning wine and add it to their own wine to improve the quality and taste of the wine.

There is a reason why small wineries can't make good wine.

Wine is brewed, and it must be brewed with pure grain.

Good wine has several prerequisites, but there is no standard answer. What kind of wine is good? With these preconditions, you can judge whether this wine is good or not. It must be brewed with pure grain. Secondly, it must be virgin pulp without any additives. You can blend fruit purees of different years, and you can't add anything other than liquor, such as essence and sodium cyclamate.

I am a pure grain cook, and I have been making solid-state fermented sorghum puree wine for more than 20 years. I can tell you what characteristics of liquor can be used to comment on its quality. First of all, it must be pure grain brewing, and pure grain brewing is also divided into several processes. Solid fermentation and semi-solid fermentation are both raw materials and clinker, and their taste and quality are better than raw materials.

There are good raw materials and good technology. Most importantly, the brewer's conscience must not be falsified. Many people who cook small dishes with pure grain cheat in the middle and finally push themselves to a dead end.

It is more conscience to stick to pure grain and small burning in liquor industry.

So what kind of wine is inferior, that is, the wine blended with alcohol must not be good. Most of the raw materials of alcohol blended wine are potatoes, sugarcane and corn sweet potatoes. After high temperature and high pressure, these pectin will be converted into methanol, producing more fusel oil. These two substances can cause headaches, so most bottled wines will cause headaches and will not get better the next day.

Therefore, there is no absolute standard for a long time. Everyone drinks with different tastes, and what they like is the best, but alcohol blended wine must be inferior.

Their wine is good and what is bad. This question is really difficult to answer. I want to elaborate some of my views from the following aspects. Let's discuss it together. First of all, if we simply distinguish by price, we will not comment too much on the famous wines recognized by the state, such as Maotai, Wuliangye and Jiannanchun. Other versions are different, such as Fengxiang-type xifeng liquor and Maotai-type Langjiu. Secondly, if we distinguish by region, as the saying goes, one side of the soil and water will nourish one side, and we in Jin Jiu, Tianjin are active in Erguotou, Hengshui Laobaigan, Song He, Henan, and Jingzhi, Shandong. If you really want to look at the quality of wine from a professional point of view, you really need to make great efforts. Once I drank Maotai, I used a Maotai cup, poured the wine into the quilt, and the pages were flush with the mouth of the cup. The wine just doesn't overflow. From the table to the mouth, the wine didn't spill at all. This is the good quality of wine, hanging cups and good adhesion. If you change half the quality of the wine, you will spill it. You can't drink good wine. At a friend's party, we drank two bottles of moutai prince wine and drank a lot, all of which meant drinking too much. According to past experience, I was sure to get up with a headache and nausea yesterday morning, but this didn't happen. Personally, I think this is good wine. You have to drink the right amount of wine, which is in line with your taste habits and has a certain price as the basis, that is, good wine that suits you. Otherwise you like to drink Luzhou-flavor wine. If he brings you a bottle of Maotai and you can't get it, then this bottle of Maotai is not your good wine. So you should drink right, and the road should conform to your drinking habits. This wine is good for everyone. Others, well, it is generally not recommended to buy wine for more than ten or twenty yuan, especially wine in plastic barrels. This is my simple view, and I hope you can correct me.

What to drink? Drink healthy! What is more precious than health in the world? Shanmengang Ecological Winery, red, purple, rich, black gold, zodiac, jar wine, pure Daqu Maotai-flavor Khun Sa wine!

It is suggested that friends prefer Daqu Maotai-flavor Khun Sa wine to drink. Maotai-flavor wine is also divided into different processes, with Khun Sa, broken sand, turned sand, Luzhou-flavor and Khun Sa as the highest processes. Strictly speaking, only Daqu Maotai-flavor Khun Sa liquor is the real Maotai-flavor liquor.

Khun Sa Daqu Maotai-flavor technology, fermented with Xiaohong Sakura sorghum and organic wheat according to the ratio of 2.4:2.6, with 5 kg of grain and 1 kg of wine. Kun means complete. Sand refers to the small red cherry sorghum produced in Maotai Town. This unique small red cherry sorghum has the characteristics of thick skin, small particles, high amylopectin content, high tannin content, cooking resistance and gelatinization resistance. Only the small red cherry sorghum in Maotai Town can withstand 9 times of cooking, 8 times of fermentation and 7 times of wine extraction. The northeast sorghum was gelatinized once, the north was gelatinized twice, and the south was gelatinized four times at most, which did not meet the conditions of seven times of wine production.

Daqu Maotai-flavor Khun Sa liquor-making has the characteristics of 129873: First, there is one production cycle every year, and the liquor is made in Dragon Boat Festival, and the liquor is taken seven times a month in Chongyang, and the whole process of making liquor is set at one year; Second, two times of feeding, the first time is called Xiasha, and the second time is called coarse sand, with each feeding accounting for 50%; Nine fingers need to cook grains nine times in the process of taking wine; Eight is eight fermentation; Take wine seven times; Thirdly, Daqu Khun Sa Maotai-flavor liquor has the characteristics of "three highs and three lengths". Three highs are high-temperature koji making, high-temperature stacking fermentation and high-temperature wine flowing. The three advantages are long koji-making time (four months), long production cycle (one cellar for one year) and long storage time of base wine (it takes at least three years for base wine to be blended and canned into wine).

Khun Sa Daqu Maotai-flavor liquor does not add water in the blending process, and the whole brewing process is only in the grain moistening process, and no water is added in other links. Take the wine for seven times, the alcohol content of the base wine is 52-58 degrees in each round, and add it in each round. Finally, choose 53+/- 1 degree, and no water is added in the whole wine mixing process. Because no water is added, floc precipitation of high-boiling fatty acid ethyl ester does not occur, and filtration is not needed, and flavor and fragrance are not needed to enhance flavor, so that the original flavor of grain flavor is always maintained.

The brewing technology of Daqu Maotai-flavor Khun Sa liquor is different from other flavor liquors, which is the most complicated, with the lowest labor productivity and the lowest degree of mechanization. The taste of each round of wine is different, and the base wine should be added in each round, which belongs to the compound flavor type. High-temperature koji making, high-temperature accumulation and high-temperature wine flowing are the bones of wine. Only Khun Sa liquor with Daqu flavor needs high-temperature accumulation, and yin and yang are in harmony. Some aldehydes volatilize effectively in the process of high temperature wine flowing. Therefore, the aroma of Daqu Khun Sa Maotai-flavor wine is the most complex and the taste is the most unique. Five catties of grain make a catty of wine, which uses the most grain. Put the essence of five catties of grain into a bottle. Daqu Maotai-flavor Khun Sa liquor has the highest cost because of grain, work and storage. The terminal price of real Daqu Maotai-flavor Khun Sa liquor is often above 200 yuan/bottle, and the lowest price is not lower than 150 yuan/bottle. But what makes us sad is that sometimes even if we pay a high price, what we buy is not necessarily Daqu Maotai-flavor wine made in Khun Sa.

Sand crushing is to crush sorghum (totally Xiaohong Ruth sorghum from Maotai Town is used in Khun Sa) and then mix it with distiller's yeast for fermentation. 1-2 times, wine can be produced, and 5 kg of grain can produce 2-2.5 kg of wine (Khun Sa produces 5 kg of grain 1 kg of wine); Turning sand is to use Khun Sa and distiller's grains after sand crushing to get wine, and add sorghum and distiller's yeast to ferment to get wine; Chuanxiang, popularly speaking, is "distiller's grains soaked in alcohol". The distiller's grains after Khun Sa are put into edible alcohol, added with flavors and fragrances, filtered or distilled, which is essentially edible alcohol liquor.

Professor Cheng, a professor at Guizhou Medical University and a doctoral supervisor, and the vice chairman of the Liver Disease Committee of the World Federation of Traditional Chinese Medicine proved that drinking Daqu Maotai-flavor wine can induce the increase of SOD and metallothionein in the liver. Superoxide dismutase (SOD) is a very important component. If there is no SOD in the body, the human body will age very quickly and its resistance will be weak. SOD is considered as the most magical enzyme in life science and technology. Its main function is to remove excess free radicals in the body, and it has obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects. Metallothionein can interfere with the occurrence and development of liver fibrosis and cirrhosis to some extent.

To sum up, the unique characteristics of Daqu Khun Sa Maotai-flavor liquor created the charm of Daqu Khun Sa Maotai-flavor liquor. All products in Shanmen Port are Daqu Maotai-flavor Khun Sa-made wine, and the difference between different products lies in the difference of base wine year and the proportion of old wine added.

Drink healthy wine, and drink healthy wine!

Is Huawei 5G good? All right! However, Lauter said that sanctions will be imposed, and even if there are standards, he will not recognize them. Like liquor, it is produced according to the standard, and many liquor enterprises have various honors, but they just can't sell it! Why? The right to speak is monopolized! You become famous late, you won't be fooled, you are not strong, no matter how good things are, others don't agree with them, don't pursue them, don't consume them, and it's no use shouting again!

What is good wine? The standard of good wine is solid-state fermentation of pure grain wine, which is beneficial to people's health without alcohol, because the real solid-state fermentation of pure grain wine has gone through every traditional process such as fermentation, distillation, aging and cellar storage. And it is this traditional process that gives wine rich microorganisms. If you drink alcohol in moderation, these microorganisms are beneficial to people's health, which can promote blood circulation and reduce the sugar in the blood.

Bad wine is the wine blended with liquor by solid-liquid method. Because it can't meet the national standard for liquor, we can only add a lot of chemical additives in the later stage to make the taste close to pure grain wine, and these chemical additives have a great impact on people's health. Imagine that there are dozens of chemical additives in every sip of wine we drink. Another reason is that alcohol is made from corn and sugarcane. Potatoes and yeast are produced by fermentation, filtration and rectification, and the selection of these raw materials, some unscrupulous merchants, is likely to use moldy and metamorphic low-cost raw materials to produce, so the harm of alcohol produced can be imagined.

Therefore, I think that pure grain wine is harmful to people's health except real solid-state fermentation and advanced blending technology.

Drink less and drink good wine. I am Xiao Tao, focusing on pure grain and wine with fragrance.