Name: 97kg Qinghui Lai Mao Liquor
Specifications: Single bottle 1000ml
Brand: Hui Lai Mao Liquor
Alcohol content: 53 degrees
Flavor type: Maotai flavor Executive standard: GB/T26760-2011
Distillery: Guizhou Huizhou Lai Mao Liquor Co., Ltd.
Production date: 1997
Taste characteristics of 97 kg Qing Hong Kong Hui Lai Mao Liquor.
97 Kilograms Celebrating the Return of Hong Kong Introduction
Maojiu is a 53-degree Maotai-flavor liquor to commemorate the return of Hong Kong in 1997. This wine has a special meaning for the return of Hong Kong. Lai Mao Liquor specially made for the return of Hong Kong in 1997! What you drink is not only the quality of Lai Mao aged wine in 1997, but also the long-lasting aroma! It also deeply expresses the special meaning given to Lai Mao Liquor after the return of Lai Mao! Lai Mao Liquor (specially made for Hong Kong's return in 1997) commemorates the return of Hong Kong. It has witnessed the return of Hong Kong. The days in the arms of the motherland! Only when you have tasted it in person will you know its difference, and only after you have tasted it will you know how passionate it is! In fact, commemorating the return of Hong Kong Lai Mao and Maotai both use food, crops and water sources produced in the same place as their raw materials. The same production and brewing process is used to create the wine body, so the quality and taste of the wine are completely trustworthy.
The basic process characteristics of brewing sauce wine are: "12987" process, but 12987 is only for "Kunsha wine", turning sand is far less troublesome, let's talk about it in detail below:
Kunsha is brewed from intact grains of red tasseled sorghum, which is what we call the 12987 process of sauce wine: The production cycle is one year, which requires two feedings, nine times of cooking, eight times of fermentation, and seven times of wine extraction. After the wine is classified, it must be aged in jars for more than 3 years, and then blended.
is brewed with crushed sorghum powder, which does not require high-temperature fermentation and only requires 2-3 times to extract the wine, which greatly shortens the brewing cycle and increases the wine yield.
is a wine made by using the lees discarded after the last 9th cooking of Baosha wine and adding some new sorghum and new koji medicine. Spicy taste, missing or partial grain in the head, no burnt bitter aroma. Except for some small workshops or fake wine sellers, there are few 100% sand brewing methods on the market. Most of them are brewed using a mixture of crushed sand and sand brewing.
Xiong Da clearly explained the brewing process of three types of sauce wine! It is best to choose Kunsha wine when drinking sauce wine, otherwise it will be difficult to appreciate the layering and richness. Maotai-flavor liquor has a mellow taste, prominent sauce aroma, sweet and refreshing taste, and a delicate and long aftertaste. After the Maotai-flavor liquor is stored and matured, it will have a compound aroma mainly composed of esters. This wine is "slightly yellow and transparent, with outstanding sauce aroma, elegant and delicate, mellow body, long aftertaste, and long-lasting aroma in the empty cup", which makes many consumers confused. Once we understand this, we will be more professional when others ask about the taste of wine.
1. What are the basic methods for evaluating sauce wine?
Answer: The evaluation of sauce wine is generally based on sensory evaluation. The detailed indicators of sauce wine can also be analyzed through scientific instruments.
2. What are the requirements for the wine tasting environment when evaluating sauce wine?
Answer: The wine tasting room requires sufficient, soft and suitable light, a temperature of 20℃~25℃, and a humidity of about 60%. constant temperature and humidity , fresh air, no fragrance and evil smell.
3. What are the requirements for wine tasting glasses when evaluating sauce wine?
Answer: The wine tasting glass is the main tool for wine evaluation. Its quality may have a psychological impact on the color, aroma and taste of the wine sample. The wine tasting glass can be a colorless, transparent, non-patterned high-grade glass, and the size, shape, and thickness should be consistent. The standard tasting glass for liquor is a tulip-shaped wine tasting glass, which is characterized by a large belly and a small mouth. The large belly has a large evaporation area. The small mouth can concentrate the evaporated wine odor molecules, which is beneficial to the sense of smell.
The wine tasting glass should be specially used to avoid odor. Mark the number on the outer wall of each wine tasting glass. The wine glass should be thoroughly washed before each wine tasting. First, rinse it with warm water several times, then clean it with purified water or distilled water, dry it in an oven or wipe it clean with a white clean silk cloth. After cleaning, the wine glass should be placed upside down in a clean porcelain plate. Do not put it in a wooden cabinet or wooden plate to avoid being infected with the smell of wood or paint.
4. What qualities should a wine taster possess?
Answer: It requires sensitive sensory organs, special training and assessment, compliance with sensory analysis requirements, and familiarity with the sensory evaluation terms of liquor and the characteristics of liquor. Comments must be fair, scientific, and accurate.
5. What are the typical taste characteristics of sauce wine?
Answer: The sauce aroma is prominent, elegant and delicate, the wine is full-bodied, and the aroma remains long-lasting in the empty cup.
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