But the most famous is Maotai.
Maotai-flavor liquor represented by Maotai and famous Chinese and foreign wines, also known as Maoxiang liquor, belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and meticulous, mellow, with a long aftertaste, clear and transparent, and light yellow color.
Mainly maotai flavor, slightly burnt (but not prominent), delicate, complex, supple, without prominent aroma, the ester flavor is soft, elegant and harmonious, and the ester flavor is first followed by the sauce, and the sauce flavor is long, leaving fragrance in the cup, leaving fragrance in the empty cup (Moutai has the saying of "deducting cups every other day"), which is stronger than fragrance, moderate in bitterness and low in alcohol content. The standard evaluation of Maotai-flavor liquor is: colorless (or yellowish) transparent, without suspended matter and precipitation, with outstanding sauce flavor, elegant and delicate, elegant and lasting fragrance in an empty cup, soft and mellow entrance, long aftertaste and acceptable style.
Identification of Maotai-flavor Liquor
If it is in a colorless and transparent glass bottle, hold the bottle in your hand and turn it upside down slowly. If there are sunken substances or clouds at the bottom of the bottle, it means that there are many impurities in the wine. If the liquor has not lost its luster, turbidity and suspended matter, it shows that the quality of liquor is better. Because from the color point of view, except for maotai-flavor liquor, general liquor should be colorless and transparent. If the wine is packed in a porcelain bottle or a colored glass bottle, shake it gently and open it, and also observe its color and sediment.
Pour the wine into a colorless and transparent glass and observe it in natural light. Liquor should be clear and transparent, without suspended matter and sediment; Then smell its aroma, put your nose close to the mouth of the cup, and distinguish the level and characteristics of the aroma; Finally, taste the taste, drink a small amount of wine and apply it on your tongue to distinguish the thickness, softness, alcohol and coarseness of the taste, and whether the sour, sweet, sweet and spicy are coordinated and whether the aftertaste is ordinary. Low-grade inferior liquor is generally brewed with inferior or moldy grain, and the process is rough. Usually it is pretending to be a famous brand liquor or a best-selling liquor, and the liquor that hurts your head and throat is definitely inferior liquor.
The degree of wine can be judged by shaking. After shaking the bottle, if hops as big as millet and sorghum grains appear, the stacking time is about 15 seconds, and the alcohol content is about 53 to 55 degrees; If hops are the size of sorghum grains, the stacking time is about 7 seconds, and the alcohol content is about 57 to 60 degrees.
Take a drop of white wine and put it in the palm of your hand, then cross your hands to make them touch, and rub them hard a few times. If the wine smells good after heating, it is a high-quality wine; If the smell is sweet, it is a mid-range wine; Bitter and smelly, it's inferior wine.
Drop a drop of cooking oil into the wine. If the oil spreads irregularly and the sinking speed is obvious, it is inferior wine.
The style of wine refers to the comprehensive impression of color, aroma, taste and body of wine. Different wines have different styles; The same wine will have different styles.
Color-The identification of liquor color is to hold a glass against the light or white cloth by hand and observe the color, transparency, suspension and precipitation of liquor with naked eyes. The natural color of liquor mainly comes from the raw materials for brewing liquor, and the natural color of raw materials should be kept as much as possible during brewing. Natural color will give people a fresh, pure, simple and natural feeling, which is called positive color in language description. Because wine is generally bright under normal light, color and luster are perceived by human vision at the same time. Good wine is crystal clear, while excellent wine has clear liquid phase. Observing and evaluating the color of wine is an important part of wine evaluation.
Aroma-The aroma of liquor is felt by human sense of smell. When evaluating the smell, hold the glass under the nose for about 7- 10CM and smell it lightly. People always pay great attention to the aroma of wine when evaluating wine, and the rich and elegant aroma is generally the best. The aroma of wine is very complicated. Different wines have different aromas, and the aroma of the same wine will also change. People generally use it to evaluate the degree and characteristics of wine aroma, indicating that different wines have different terms for aroma.
Taste-The most important part of tasting wine is to drink slowly and steadily. Let the wine touch the tip of the tongue first, then both sides, and finally reach the root of the tongue. Let the wine fill the tongue and make a comprehensive judgment on the taste, mainly depending on whether the five flavors of "sour, sweet, bitter, spicy and astringent" are harmonious and peaceful. The taste of wine is the most important evaluation criterion related to the quality of wine, and the sour taste gives people a mellow, refreshing and clean feeling. Sweetness gives people a comfortable, moist, round, pure, plump and rich feeling; Some wines have a good bitter taste; Proper convergence can improve the quality of certain wines. The spicy taste in wine is unwelcome, giving people a bad feeling such as punchy and pungent. Salty taste is not the normal taste of wine, which is often caused by improper processing in production. Odd taste, also known as off-flavor, is an odor that should not appear in wine. The reasons are very complicated, which are generally manifested as oily smell, bran smell, bad smell and so on. All kinds of products in alcoholic beverages contain different proportions of alcohol, but all kinds of alcoholic beverages require the elimination of the smell of alcohol. Only when all kinds of flavors in alcoholic beverages cooperate with each other, the taste of alcoholic beverages is coordinated, and alcoholic beverages are fat and soft can they be called delicious wine.
Body-wine body is an item of wine tasting, which is a comprehensive evaluation of the color, aroma and taste of wine, but it does not represent the style of wine. The color, aroma and taste of wine are dissolved in water and alcohol, and combined with volatile and solid substances to form the whole wine. Words such as delicate and mellow, mellow, elegant, moist, delicate, thin and poor are often used to evaluate wine.
Style-The style of wine is an evaluation of the overall quality including color, aroma, taste and body. Every variety of the same wine is different, and the unique style of each wine should be stable. All kinds of precious wines are loved by the majority of drinkers for their superior quality and unique style. Tasting style is evaluated by words such as outstanding, remarkable, obvious, inconspicuous and general.