Question 2: Why does liquor get more fragrant as it ages? Why will it become good wine after being buried for a few years? Because the main component of liquor is ethanol, if liquor is buried underground and preserved, after several years, ethanol will react with acetic acid with less components in liquor, and the ethyl acetate produced will be fruity. Although the above reaction is reversible and the reaction speed is slow, the longer the time, the more ethyl acetate is produced, so the older the wine, the more fragrant it is. But the older the better, it refers to the intact state in the wine cellar, such as wine in oak barrels. Once filled, it will come into contact with air and has a shelf life.
Question 3: Three reasons explain why the older the liquor, the more fragrant it is. Why will it become good wine after being buried for a few years? Because the main component is ethanol, the wine is well preserved underground. After several years, ethanol reacts with acetic acid to produce ethyl acetate which is fruity. Although the above reaction is reversible and the reaction speed is slow, the longer the time, the more ethyl acetate is produced, so the older the wine, the more fragrant it is. But the older the better, it refers to the intact state in the wine cellar, such as wine in oak barrels. Once filled, it will come into contact with air and has a shelf life.
Question 4: Is liquor really more fragrant with age? High alcohol (about 53 degrees) brewed by solid state method is suitable for storage.
Low-alcohol liquor (30-45 degrees) should not be stored for a long time. In the production of low-alcohol liquor, in order to keep the alcohol content from turbidity, adsorption filtration was carried out, which led to the reduction of some aroma substances in liquor and the loss of balance. During storage, a new equilibrium will be found automatically, and ester hydrolysis will occur, which will lead to the increase or decrease of ester in wine acid. As time went on, the taste of liquor became weak.
Question 5: Why does Moutai taste better as it ages? As the saying goes, wine is the fragrance of old age. In fact, authoritative experts in the liquor industry pointed out that not all liquors can reach such a state, and only a few best maotai-flavor liquors, such as Moutai, are truly pure natural brewing without adding any additives. The Japanese used gas chromatograph to analyze the aged Maotai liquor comprehensively, but they were surprised to find that it contained more than 230 aroma components, and two-thirds of them still could not distinguish which substances they belonged to.
Comparatively speaking, with the passage of time, the ingredients added in general liquor will gradually volatilize, and correspondingly, the aroma and value will gradually decrease, which is why sometimes when we open an old bottle of wine, we will feel "opened" and not tasteful enough. river
Maotai liquor can really be as old as possible, and the older it is, the more fragrant it will be. In the final analysis, it is precisely because it is a pure natural product that relies on natural fermentation without adding any volatile flavor components. Love wine
The traditional craft of Maotai liquor is to step on the song in Dragon Boat Festival and feed the wine in Chongyang. A production cycle is one year, and then it is aged for three years. Besides, the average age of this wine is at least five years. Even if liquor is aged and stored, the chemical changes and physical changes such as oxidation, reduction and lipidation of liquor itself will effectively discharge low-boiling impurities in liquor, which will make acetaldehyde condense, reduce its spicy degree and become soft. Soft and fragrant. With the extension of storage time, the natural contact between water molecules and wine molecules increased.
The blending of Maotai liquor is a perfect combination of art and technology. In order to achieve the effect of color, aroma and taste, after aging, it is necessary to blend three single-type wines with different concentrations, different rounds and different wine ages, such as Maotai-flavor type and mellow type at the bottom of the kiln, in order to blend the final finished Moutai.
In addition, all liquors are forbidden to be directly irradiated by ultraviolet rays, which is effectively avoided by the opaque opalescent porcelain bottles used in Moutai.
The older Moutai is, the better, and the more fragrant it is, which makes it have great collection value and lays the foundation for the launch of "Maotai vintage wine".
Question 6: The knowledge about wine storage all says that "the older the wine, the more fragrant it is". How to store it is a scientific truth that the older you get, the more fragrant you get.
During the storage of liquor, fusel in liquor can be gradually oxidized to form aromatic esters, and acetaldehyde in liquor can also be volatilized. At the same time, the polymerization of wine molecules and water molecules makes wine mellow and spicy, so the older the wine, the more fragrant it is.
Question 7: Why is Maotai-flavor liquor more fragrant as it ages? Maotai-flavor liquor is brewed from pure grain, and there is no possibility of adding any aroma or flavor substances.
The brewing technology of Maotai-flavor liquor is special, which determines that it can make full use of microbial flora and give full play to their respective functions, so as to achieve the realm of "the older it is, the more fragrant it will be". However, the quality of other flavors of liquor will decline with time. Maotai-flavor liquor is mostly pure grain-brewed, naturally fermented and pure natural products, without adding any flavor components.
One of the main reasons why most China liquors can't get more fragrant with age is that the "added ingredients" in liquors will gradually volatilize after being stored for a long time, and the corresponding aroma will gradually decrease. Moreover, the main aroma substances have not been found in Maotai-flavor liquor, so even if someone wants to fake it by adding synthetic agents, there is no way to start, which rules out the possibility of adding any aroma and aroma substances.
Question 8: Is liquor really more fragrant with age? Moreover, many consumers find that many old wines, which are said to be more fragrant with age, have poor taste, and some even obviously feel that there is no wine flavor at all. To this end, some consumers complained to the Consumer Council. Similar problems were also found in the national sampling results of alcohol released not long ago. So, is low-alcohol liquor really more fragrant with age? Hu Yan, deputy director and senior engineer of the detection department of China Institute of Food Fermentation Industry, National Food Quality Supervision and Inspection Center, who is in charge of the national quality supervision and spot check of liquor products, said: The aging of traditional concepts is more fragrant and not suitable for the preservation of low-alcohol liquor. The reason is that the alcohol esters contained in liquor are the key substances that determine the flavor and taste of liquor, while the alcohol esters in low-alcohol liquor will be hydrolyzed over time. So the taste will only get weaker and weaker, not more and more fragrant. In fact, some enterprises' propaganda of aged wine is a kind of commercial speculation, which misleads consumers to some extent. Even the aged wines produced by some famous wine enterprises can't be 100% aged wines, and some are new wines blended with 5-year, 10-year-old wine bases or some aged wines. To this end, the Consumer Council of Hubei Province specially reminds consumers: First, when buying low-alcohol liquor, you must see the production date clearly, and you should buy it carefully for more than one year. Second, carefully choose yellow low-alcohol liquor. Except for a few low-alcohol liquors, most low-alcohol liquors should be colorless and transparent. According to the liquor standards issued by the state and the former Ministry of Light Industry, Maotai-flavor liquor, represented by Maotai, should be stored for more than 3 years and its color is yellowish. The color of Maotai-flavor liquor is a little yellow because some trace substances will change color after long-term storage. Other alcoholic beverages must be colorless and transparent liquids. Third, don't blindly treat those yellow liquors as real old liquors, and beware of manufacturers putting additives in the liquors. At present, the additives that can make low-alcohol liquor produce slight yellow effect include Siraitia grosvenorii, seabuckthorn yellow, sweet yellow (pigment) and so on.
Question 9: Why does liquor get more fragrant as it ages? Why will it become good wine after being buried for a few years? Because the main component of liquor is ethanol, if liquor is buried underground and preserved, after several years, ethanol will react with acetic acid with less components in liquor, and the ethyl acetate produced will be fruity. Although the above reaction is reversible and the reaction speed is slow, the longer the time, the more ethyl acetate is produced, so the older the wine, the more fragrant it is. But the older the better, it refers to the intact state in the wine cellar, such as wine in oak barrels. Once filled, it will come into contact with air and has a shelf life.
Question 10: Three reasons explain why liquor is more fragrant as it ages. Why will it become good wine after being buried for a few years? Because the main component is ethanol, the wine is well preserved underground. After several years, ethanol reacts with acetic acid to produce ethyl acetate which is fruity. Although the above reaction is reversible and the reaction speed is slow, the longer the time, the more ethyl acetate is produced, so the older the wine, the more fragrant it is. But the older the better, it refers to the intact state in the wine cellar, such as wine in oak barrels. Once filled, it will come into contact with air and has a shelf life.