Old wine lovers have heard this saying: sauce-flavored liquor is a three-quarter brew and seven-quarter storage. That is to say, 30% of the sauce-flavored liquor is because of the brewing process, and 70% lies in the later storage. Storage of good sauce-flavored liquor is more important than brewing technology. It can be seen that sauce-flavored liquor needs to be stored for a long time to reflect the best quality. Many friends will ask, why does soy sauce-flavored liquor have to be stored for many years before it is best to drink? How many years are appropriate? The longer the better? Today, Lao Chen will give you an answer.
First of all, what is the scientific principle of the old sauce wine getting better and better? We all know that good sauce wine is composed of ethanol, water and 1% trace substances, and there are no other additives. During the storage of sauce wine, the water molecules and wine molecules in it will slowly be combined. The closer the bond between the two, the better the taste will be. If you mix 50ml of ethanol with 50ml of water, the actual measured capacity is only 97ml! This is because water molecules enter the voids of the ethanol molecules. Moreover, if stored for a long time, the alcohol-based alcohol-based , which is spicy, irritating, and not good for health in the wine, the aldehyde substances will evaporate, and the wine will become more fragrant and delicious. After storage of a bottle of high-quality old wine for many years, it is not easy to get drunk after drinking it, and it also has certain benefits to the body.
Is the wine that has been stored for 20 or 30 years definitely better than the wine that has been ten years old? Actually, it is not the case. When the esterification reaction of in the wine reaches a certain level, it will reach a balance. If it continues to store at this time, beyond this balance, the alcohol content will decrease and the smell of the wine will become lighter. Generally speaking, high-quality sauce wines from 5 years, 8 years and 10 years are very suitable for tasting.
stored for 3 years, and the flavor and taste of the wine reaches a certain standard.
has been stored for 5 years. The alcohol is mellow and has a strong and full taste and a slightly sweet taste in the mouth.
has been stored for 8 years. It has a fragrant but not bright fragrance, mellow and elegant fragrance, neither strong nor fierce, and has a long aftertaste.
has been stored for 10 years. The sauce aroma is fragrant and elegant, with a clear and sweet taste, and a long and lasting taste!
If the wine is stored for more than 10 years, the flavor will be improved to a higher level. The old flavor is becoming more and more prominent, and the feeling at the entrance is silky and pleasant, making people feel relaxed in their body and mind. However, the storage conditions are relatively strict, otherwise the storage is improper and the smell of wine will disappear. One thing to note: for soy wine, only pure grain wine fermented by solid-state method is suitable for long-term storage, and it is meaningful that the wine should not be less than 50 degrees.
As a traditional wine brewer, Lao Chen has been sticking to his pure grain wine career and has made many real wine friends. We often talk about everything about wine together, and we have new gains every time. Although I am not a great expert, I will definitely know everything I know and share it with my drinkers. I have learned a lot from them. In the future, I will not forget my original intention and insist on making quality pure grain wine. I hope all drinkers can drink the best wine with the most cost-effectiveness! I believe that friends who have seen this have learned this knowledge. If you like this article, please click "like" and bookmark it and forward it. Thank you!
The author of this article Lao Chen said sauce-flavored wine All rights reserved. Plagiarism is prohibited without permission! Lao Chen’s official account: Yipin sauce-flavored wine culture
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