Name: 97 kg of Qing Hong Kong Return Laimao Liquor
Specifications: Single bottle 1000ml
Brand: Return Linux LAimao Liquor
Alcohol: 53 degrees
Fragrance: sauce-flavored type implementation standard: GB/T26760-2011
Winery: Guizhou Huihui Lai Liquor Co., Ltd.
Production date: 1997
97 kg of Qinghui Hong Kong Return Windows taste characteristics.
97 kg celebrating the return of Hong Kong
1997 Hong Kong Return Commemoration Lai Mao Liquor is a 53-degree sauce-flavored liquor. This wine has a special meaning for the return of Hong Kong. In 1997, Hong Kong returned to the special Laimao Liquor! What I drank is not only the quality of the old Laimao Liquor in 1997, but also the long-lasting fragrance! It also deeply expressed the special significance given by the return to the Laimao Liquor! In 1997, Hong Kong returned to the Laimao Liquor (specially made in Hong Kong), it witnessed the embrace of the motherland's mother! Only after drinking it in person can you know its uniqueness, and only after you taste it will you know its deep affection! In fact, the return to the Hong Kong 1 Laimao and Maotai are both produced in the same place, and crops and water sources are the raw materials. Then the wine body is born using the same production and brewing process, so the quality and taste of this kind of wine can be completely trusted. The basic craftsmanship characteristics of brewing
sauce wine are: "12987" technology, but 12987 is only for "Kunsha wine". It is far from so much trouble to turn sand. Let's talk about it in detail below:
Kunsha is brewed from complete grains of red tassel sorghum, which is what we call sauce wine 12987 process: production cycle is one year, it has to go through two feedings, nine steaming, eight fermentation, and seven wine collection. After the wine is graded, it must be aged for more than 3 years of jar storage and adjustment, and then it is mixed.
is brewed with crushed sorghum powder, which does not require high temperature fermentation, and only takes 2-3 times to get the wine, which greatly shortens the brewing cycle and increases the wine production rate.
is a wine brewed after steaming the lees discarded after the last 9th steaming of sand wine, and then adding some new sorghum and new qu medicine. Spicy mouth, missing or partially shaped in the head, without burnt bitter fragrance. Except for some small workshops or fake wines on the market, there are few 100% sand-turning, mostly like broken sand and sand-turning brewing methods.
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The brewing process of three types of sauce wine, Xiong Da made it clear! It is best to choose Kunsha wine when drinking sauce wine, otherwise it will be difficult to experience the sense of layering and richness. sauce-flavored liquor has a mellow taste and a prominent sauce-flavor. It is sweet and refreshing at the mouth, and has a delicate and long aftertaste. After the sauce-flavored liquor is stored in old-fashioned, it will have a compound fragrance dominated by esters. This wine is "slightly yellow and transparent, with a prominent sauce flavor, elegant and delicate, with a mellow body, a long aftertaste, and an empty cup that leaves a long fragrance", which makes many consumers confused. After understanding these things, we will become professional when others ask about the taste of the wine.
1. What are the basic methods for appraisal of sauce wine?
Answer: Appraisal of sauce wine is generally mainly based on sensory appraisal, and detailed indicators of sauce wine can also be analyzed through scientific instruments.
2. What are the requirements for the tasting environment of sauce wine?
Answer: The tasting room requires sufficient light, soft and suitable, with a temperature of 20℃~25℃ and a humidity of about 60%. Constant temperature and humidity , the air is fresh, without any fragrance or evil smells.
3. What are the requirements for tasting sauce wine for wine tasting glass?
Answer: The wine tasting glass is the main tool for evaluating wine, and its quality may have a psychological impact on the color, aroma and taste of the wine sample. The wine tasting glass can be colorless, transparent, and patterned high-end glasses, and the size, shape and thickness should be consistent. The standard wine evaluation glass for liquor is a tulip-type wine tasting glass. Its characteristics are large abdomen and small mouths, large abdomen and large evaporation area. Small mouths can make the evaporated wine smell molecules more concentrated, which is beneficial to the sense of smell.
wine tasting glass should be used specifically to avoid odor. The wall of each tasting glass should be marked with the number. Before each wine evaluation, the glass should be thoroughly washed. First rinse with warm water several times, then clean with pure water or distilled water, dry with oven or wipe clean with white clean silk cloth. The washed wine glass should be inverted in a clean porcelain plate and should not be placed in a wooden cabinet or wooden plate to avoid being infected with the smell of wood or paint.
4. What qualities should wine tasters possess?
Answer: It requires sensitive sensory organs, and after special training and assessment, it meets sensory analysis requirements, and is familiar with the sensory evaluation terms of liquor and the characteristics of liquor. Comments should be fair, scientific and accurate.
5. What are the typical flavor and characteristics of sauce wine?
Answer: The sauce aroma is prominent, elegant and delicate, the wine body is mellow, and the fragrance remains for a long time after the empty cup.
