Many people feel differently when they first drink. Some say "bitter", some say "choke", some say "scent", and some say "sweet". No matter what the answer is, if it is "spicy", I believe everyone will not object. First of all, we need to understand the degree of Chinese liquor.

Many people will have different feelings when they drink for the first time. Some say "bitter", some say "choke", some say "scent", and some say "sweet". No matter what the answer is, if it is "spicy", I believe everyone will not object.

First of all, we need to understand the degree of Chinese liquor.

China's winemaking technology has always been different from that in the West. Most of the Chinese wine are brewed from crop raw materials, and foreign wine is mostly brewed from fruits such as grapes, and there are many differences in degrees.

The degree of liquor

The current standard liquor passes generally include 28 degrees, 33 degrees, 35 degrees, 38 degrees, 39 degrees, 40 degrees, 43 degrees, 45 degrees, 48 ​​degrees, 50 degrees, 52 degrees, 53 degrees, 56 degrees, 60 degrees, and 68 degrees.

The definition of wine degree refers to the percentage of capacity contained in pure ethanol (alcohol) in wine. For example, the pure ethanol content in 100 ml of a certain wine is 10 ml, and the wine content of this wine is 10 degrees, but the capacity increases and decreases with the temperature. my country stipulates that it is to detect at a temperature of 20℃. That is, at 20℃, the amount of pure ethanol content in 100 ml of wine is the wine level of the wine.

Degree has nothing to do with quality and flavor

The wine degree of liquor does not and cannot represent the quality and flavor of the wine. High alcohol content can still have some effects as a result of alcohol addiction.

The "degree" of liquor refers to the volume proportion of alcohol in liquor. A 52° liquor refers to the alcohol content in this bottle of liquor that is 52% of the volume of this bottle of liquor. However, this is not the point. The point is that pure alcohol is "slightly sweet" rather than "spicy" in taste, so the spicy taste of the wine has nothing to do with the degree of the wine!

Why is white wine spicy?

So, what is the real reason why liquor is spicy? It turns out that the ingredients of wine are very complex. In addition to water, there are also alcohols , aldehydes, esters, phenols, acids, sugars, trace elements, metal ions... Well, each also contains complex subclasses, which together constitute the taste and flavor of liquor. Some smell fragrant, some have sour, sweet, and bitter taste, and some discolor the wine body. Because of this, Chinese liquor is divided into so many flavors and schools, and liquor has become vital and charming.

Evaluation of a good bottle of wine mainly depends on whether the flavors are coordinated, whether the various senses are balanced, and whether there is a sense of change and layering. It is generally believed that spicy wine is not as good as mellow and sweet wine, and the main thing that causes the feeling of "spicy" is aldehyde, the most common ingredient is acetaldehyde .

aldehydes substances are produced?

So how do aldehydes produce? The production of aldehyde substances is mainly caused by improper operation and control during the brewing process. For example, the amount of auxiliary materials (such as chaff) is too large and used for production without steaming, so that the polyvinyl sugar in the brewing process is heated to produce a large amount of furfural , causing the wine to produce a bran and spicy taste; or the fermentation temperature is too high; the operating conditions are clean and hygienic, which causes poor saccharification and granules to be infected with mixed bacteria , especially the effect of lactic acid bacteria produces abnormal fermentation caused by glyceraldehyde and acrolein , which increases the spicy taste of white wine. Another thing is that the fermentation speed is unbalanced, the front fire is fierce, and the mouth blowing comes quickly and violently. yeast premature aging and death caused abnormal fermentation, resulting in incomplete fermentation of yeast alcohol, which produces more acetaldehyde, which also increases the spicy taste of the wine.

It should be pointed out that different aroma types of wines will also feel different spicy due to different aroma substances.