In life, we often meet friends who said that the wine that I drank at Zhang San last time was very yellow. Your wine was not very yellow, and it was definitely not 15 years old. Then the yellowish color must be old wine. Is it a good wine?
To understand this problem, we need to know why the liquor turns yellow.
The reasons for yellowing of liquor mainly include the raw materials for brewing, fermentation during the winemaking process, esters in the wine, containers for storing liquor, and long-term storage. The natural yellowish color of the liquor is the natural result of the fermentation of the liquor. If the body color of the liquor is too yellow or it looks unnatural, the youngest here is definitely a blend of craftsmanship (such as adding pigments, adding certain Chinese herbal medicines, adding agarwood , etc.) is a blended liquor that merchants blend to cater to people who only pursue the senses but actually do not understand the liquor. Such wine tastes astringent and has a bad overall taste.
Summary: Old wine must be yellow (slightly yellow), wine must not be yellow (slightly yellow), good wine may not be yellow (slightly yellow), stay away from adding yellow, and be close to natural yellow.
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