From the "wine pool and meat forest" in "Historical Records" to the "for spring wine, to promote eyebrows and longevity" in "The Book of Songs", it can be proved that wine has developed in China for five or six thousand years, and the liquor technology has gradually matured, so the liquor content has also Change accordingly. So what is the most appropriate level of liquor to drink?
In terms of liquor, generally those with a temperature lower than 42 degrees are low-alcohol liquors, and those with a temperature higher than 50 degrees are high-alcohol liquors. The alcohol content of liquor in my country is concentrated between 25 and 75 degrees. Then look at the poems of ancient literati and poets, such as "a meeting requires a drink of three hundred glasses", "a sea of drinkers", etc., how high does it seem that the ancients had a high drinking capacity?
In fact, before the Northern Song Dynasty, Chinese liquor was made from grain fermentation. Although the technology was gradually improved during the Song Dynasty, the alcohol content could only reach more than ten degrees. Until the Northern Song Dynasty, with the development of distilled liquor, appears, and the liquor content gradually increases. During the period of the Qing Dynasty, liquor was a period of development and prosperity, and many liquor brands began to rise.
This is understandable, why the ancients always had "three hundred cups", but you can't try it now!
After the founding of the People's Republic of China, our country vigorously developed liquor, introduced microbiology , and the liquor technology became increasingly mature. The alcohol content of liquor is mostly above 60 degrees.
However, because the alcohol content is too high, it is difficult for many people to accept it, and liquor above 60 degrees is also relatively irritating to the human body. Therefore, under the initiative of the state, wineries have begun to reduce the alcohol content of liquor. The alcohol should be lowered to how much?
After testing, the winery found that the alcohol content of the liquor was too low and the taste was bland, and low-alcohol liquor can only be obtained by adding high-alcohol liquor to water and following a series of complicated processes. The process is complex, and most of the low-alcohol wines on the market are blended with industrial alcohol and , making it difficult for consumers to identify them when purchasing. Therefore, low-alcohol wines have gradually faded out of the market due to popular choice.
What is the appropriate alcohol content for liquor? The wineries got smart at this time and began to move closer to Fifty-Three’s Maotai-flavor Maotai, which not only avoids detours, but also has a large audience. So much so that the classic alcohol content was later born at China’s wine tasting conferences, which basically stabilized the alcohol content of Chinese liquor.
The familiar 53-degree soybean flavor, the 42-degree, 52-degree strong flavor, and the 45-degree light flavor are actually the result of many years of market changes, process technology, historical changes, and market choices in China. And the result of joint action.
Manufacturers will not easily break history and consumer habits and take risks to try a new degree. Moreover, Chinese liquor has thousands of years of history, so a drastic change would be counterproductive.
The market has stabilized the alcohol content. In fact, some wineries will launch some special alcohol content such as 54 degrees. This is not because there is anything special about this alcohol content, but to fill the sales gap in the market and reduce competition.
Therefore, the degree of liquor should be selected according to the current market. It should be between 42 degrees and 55 degrees. Especially the liquor degree of 52 degrees is called the "golden degree". The quality of the liquor is more stable and the liquor's The fragrance and taste are maintained very well and are acceptable to most people.
Now that the alcohol content is determined, how do you choose among so many liquors with the same alcohol content? Determine the fragrance type. More than 80% of people like strong fragrance and sauce fragrance. Secondly, there is the time and price:
Moutai Everyone knows that the national liquor, the 53-proof Feitian Moutai is the most famous, but the 52-proof 80-year-old Moutai and the 52-proof Gudao Jianghu 2900, which specializes in strong aroma, But the taste is even better, why?
The reason is that they have been cellared for a long time. Although the alcohol content has dropped, the taste is better. Because the best factor for the connection between alcohol molecules and water is not only the degree but also time. Time allows the ethanol in liquor to dissolve more alcohols, aldehydes, acids, esters and other substances that present fragrance. Therefore, the saying "wine is the fragrance of aging" is not unreasonable.
Gudao Jianghu has been a dark horse in the liquor industry in recent years.The name is digitized, "2900" means that the brewed liquor has been stored in the cellar for 2900 days, that is, eight years. The accumulation of time has also made the liquor have a delicate fragrance in the mouth, a fragrance on the lips and teeth, a sweet aftertaste, and endless aftertaste. If you want to store it at home, it should be ventilated and dry. The aroma of strong-flavor liquor will become more fragrant the longer it is stored.
In addition, the 50% Gujing tribute liquor puree is also strong-flavor liquor . Made with puree, the taste is sweet, mellow, plump and harmonious, the packaging is antique, and it looks great!
shared it here today. After reading it, I suggest you pass it on to the people around you to help others.
Liquor trivia you don’t know:
- Liquors with the words “provided” and “internal supply” are fake, so do not buy them;
- Liquor bottles marked with GB/T20821 and GB/T20822 are alcohol-blended liquors;
- Disposable paper cups should not be used to drink liquor, because the wax coating on the paper cup will dissolve in the wine and will be drank into the stomach;
- Real Maotai: lit with fire, the inner flame will be yellow, while the fake one will have blue flames ;
- GB/T10781.1 is the executive standard for strong-flavor liquor. If it does not exist, it does not meet the national executive standards;
- genuine anti-counterfeiting code can see different patterns from different angles, the anti-counterfeiting thread can be torn off, and the fake wine label is dull. The pattern change is not obvious, and the anti-counterfeiting thread is also printed;
