China's winemaking culture has a long history. So far, there are as many as 12 types of certified liquor flavors, and some liquors that need to be certified urgently. In addition to alcohol and water, white wine also contains a small amount of fragrant organic molecules. Don’t underestimate these small organic molecules. Although the content is small, it forms the skeleton of the fragrance of white wine. The liquor collected in is not any kind of liquor. The most worthy liquor is the sauce-flavored type; secondly, the strong-flavored type also has a certain room for appreciation. These two types of liquors contain the most organic small molecules. Friends who want to collect liquor, it is recommended to collect these two flavors of liquor.
Misunderstanding 2: You can collect any degree
In addition to the high-altitude wines, there are also several locally produced low-altitude white wines, with an alcohol content of only 31-35 degrees. . It is recommended to collect high-level liquor, especially high-level liquors with an alcohol content of more than 50 degrees. The higher the degree, the richer the organic molecules it contains. The longer the storage period, the stronger the aroma of the wine. some low-alcohol liquors have a particularly low alcohol content. As the collection period increases, the aroma of the wine becomes more and less dull and loses its collection value.
Misunderstanding 3. Any brand can be collected
. At present, liquor collection pays the most attention to brands. The louder the brand, the greater the collection value, and the wider the appreciation space. , take the former iron-covered Moutai as an example. Just take out a bottle and you can count it at a few times, or even higher. It is recommended that liquor collectors try to collect some more famous brands, and do not collect liquor from casual brands. The appreciation space is too small and the work will be in vain. Today, I will recommend 3 collection-worthy white wines to friends:
1, Moutai Prince Wine . At present, the most worthy liquor to collect is of course Moutai liquor . However, for ordinary working-class wine lovers, the cost of collecting Moutai liquor is too high, and it is easy to not buy real products if you are not careful. If you simply want to collect it for several years and then take it out and taste it, it is recommended that friends collect Moutai Prince Wine, especially Golden Prince Wine. Just from the perspective of wine quality, Moutai Prince Liquor is relatively close to Moutai in terms of wine quality, and is also the first direct sub-brand launched by Moutai. Although is a bit immature compared to Moutai, after several years of collection, as the number of small molecules of fragrant organic matter contained in it increases, the Golden Prince Wine that has been collected for ten years is comparable to Moutai. This is also the industry recognized statement that "Ten Years Prince Qian Feitian" is the most popular saying.
2, lotus jade series jade 16. Lotus wine is a high-quality sauce-flavored wine produced in Maotai Town . Among the top ten recommended wines in Chishuihe, my country's sauce-flavored wine core production area Renhuai City in 2022, lotus wine is on the list. Jade 16 is a core high-end direct wine from the jade series launched by Lotus Wine. It is a real "Kunsha" sauce-flavored wine. It takes a whole year to brew the base wine in one round. Although the high-quality local red cherry sorghum has small kernels, the seed coat is thick and resistant to sand turning. After 9 rounds of steaming and cooking, the aroma of wine is extracted to the greatest extent during 8 rounds of slow fermentation. After years of collection of sauce-flavored wines like , the wine is filled with fragrance when it opens the lid, and the wine is not inferior to any sauce-flavored classic.
3, ordinary Wuliangye . Although is a strong-flavored liquor, from the perspective of winemaking skills alone, Wuliangye is more like a white wine aroma that is between strong-flavored and soy sauce aroma. In order to ferment more fully, Wuliangye adopts the "double-wheel bottom fermentation" technology, so that the wine lees at the bottom of each gulp of the cellar must be fermented twice, so that the aroma of the wine can be extracted to the greatest extent. In order to achieve homogeneous fermentation, Wuliangye has also created the "cellar running circulation" technology, allowing the lees to run and ferment between different cellars. In the koji production process, Wuliangye also uses high-temperature koji production, which is more like the koji production process of sauce-flavored wine. Ordinary Wuliangye is also abbreviated as Puwu. It has now been updated to the eighth generation and has a great collection value.
If you like my food articles, please "follow" me, and there will be more exciting food articles dedicated to you! Welcome to comments!
