There is an old saying that "wine is aged and fragrant", so why is old wine "scent" more than new wine? Today we will discuss this issue.
liquor is ethanol and water, accounting for more than 90%. In addition, there are some esters and acid substances in liquor, such as ethyl hexanoate , ethyl lactic acid , ethyl acetate , ethyl butyrate , lactic acid, n-butyric acid , isovaleric acid , hexaacid, oleic acid, etc. These esters and acid substances are the source of the taste and fragrance of liquor.
Each wine has different esters and acid content, which has created so many white wine flavors we have now.
After the brewing of liquor is completed, in a closed environment, the ethanol (alcohol) in the liquor will continue to react with the esters and acids inside, producing a special aroma, making the liquor more mellow and sweet. The industry also calls this reaction a fragrance reaction.
However, the process of raw fragrance reaction is very slow, usually in years, which is why the longer the liquor is stored, the better the taste.
It should be noted that not all liquor is "above the older you get, the more fragrant you get".
in our industry, in addition to the brand and collection value, it also depends on the alcohol and fragrance.
is first of all alcohol content. Generally speaking, low-alcohol wine is not suitable for long-term storage, because low-alcohol wine has low ethanol content and does not last long. If stored for a long time, the taste will become lighter, and some will even become sour and bitter, which will not be as good as new wine.
followed by fragrance type. The esters and acid contents of different fragrance types are different, which also leads to different "drinking periods" of different fragrance types. Generally speaking, the fragrance type is not suitable for long-term storage, because the quality of the fragrance type wine is very clean, and the taste is not as good as that of the new wine after long-term storage. The strong-flavored drink period is generally around 20 years, and the sauce-flavored drink period is between 25 and 35 years.
Of course, here is just to talk about the "drinking period". Some brands of old wines have special historical significance and value, so even if they pass the "drinking period", they are still popular in the industry. After all, those wines are not used to drink.
