Now that market economy is open, a variety of "fake grain wines" have emerged in the liquor market.
First of all, in response to this problem, we need to understand a concept "grain wine ≠pure grain wine" . Because of the emergence of new craft liquor, many blended wines on the market (30% grain wine + edible alcohol , flavor) is holding the banner of "grain wine" to confuse everyone's understanding of pure grain wine.
In fact, it is very simple to distinguish such blended wine. Pay attention to the two parts on the ingredients list:
① Pure grain wine does not contain "edible flavors": pure grain wine has the fragrance from grain and brewing process itself, and no other flavor substances are needed during the brewing process.
② Whether there is a quality level: National regulations stipulate that only when liquor brewed by pure grain is tested by relevant departments for the fragrance, taste and quality of the wine can be printed with quality level (high-grade, first-grade, second-grade) , and the best-grade level is reduced in sequence.
Most of the liquor on the market can be distinguished by the above method, but it cannot withstand the test of the behavior of black-hearted vendors such as "stolen the pillars" and punching holes and injecting wine. Once you drink it yourself and are not sure whether it is pure grain wine, you can use the most primitive method - "scalding" to make it appear.
What "original shapes" will appear after different white wines are burned?
①Pure grain wine
Because there is only water and grain in the raw materials, the fragrance of pure grain wine is the natural taste of the grain itself. Even if some spicy "aldehyde" substances are produced during the brewing process, they can be eliminated by aging or hot .
Therefore, the pure grain wine after burning is obviously more "melt, smooth, warm" , and it tastes more delicious.
②White alcohol blended with liquor
For blended with alcohol added, the fragrance depends entirely on "various additives". After hot water, most of the additives will evaporate.
finally tastes bland and tasteless, like drinking alcohol directly mixed with water, which is obviously difficult to swallow.
Take the most familiar "expensive wine Maotai" and "the legendary Niulanshan" as examples?
After scalding in warm water at 40℃, the grain fragrance of Moutai can instantly "blast" and last for a long time. If you taste it, it will be extremely sweet and moist, and the sauce flavor is mellow.
, Niulanshan, as the big brother of the famous "solid-liquid liquor family" in China, has a taste that is significantly diluted and the aroma is much weaker, not as pure as before.
It is worth noting that the water temperature when burning wine should not be too high. When the wine temperature exceeds 60 degrees, the aromatic substances in the liquor will also overheat and decompose, so generally, just choose "warm hot"; and even if the hot wine tastes better, remember to "drink and enjoy the mood". Drinking it vigorously will definitely hurt your body.
In addition, if you are an older wine friend, it is recommended to choose sauce-flavored wine when you drink in the cold. It not only has the appropriate taste, but the organic elements in the wine are also more suitable for the elderly. For example, the following wine is good, produced from Guizhou core sauce wine production area , and the quality and craftsmanship of the wine are guaranteed!
Fengyunjiangfu Father Seal (53°)
This wine is brewed from Guizhou Hongyingzi sorghum, Chishui River water, and high-quality wheat. It strictly controls ancient method 12987 craft . It is a nationally recognized high-grade Kunsha sauce wine .
The brewer Li Changshou is even more famous. His father and master discovered the last century that "three typical types of sauce wine" , which is known as the father of " sauce-flavored ", and he was the director of Moutai at that time, greatly improved the quality and output of Maoli with his superb brewing technology and "Li's Maoli Mixing Method" .
Li Changshou, who inherited his father's lifelong winemaking process, treated every process carefully and strictly adhered to the brewing standards of Maojiu. He made all the base wine he brewed in 5 years and put them in . After the aldehydes are completely decomposed, he opened the jar and mixed it with 12 year sauce elder wine .
wine liquid is crystal clear and yellow, wine line is slender, the cup is obviously , the sauce aroma in the mouth is prominent, the grain aroma is rich, and it is smooth and not irritating when entering the throat. There is also a faint flower and fruit aroma in the middle of the , which is sweet aftertaste and intoxicating.
