Why does the sauce flavored liquor become turbid after being poured out and left for half an hour?

Because the wine is placed in the air, the various substances in it volatilize, and the temperature decreases or rises, which will cause the microorganisms in it to volatilize rapidly. So it causes the wine to become cloudy. The better the quality, the greater the turbidity.

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Under normal circumstances, the whole production process of the base liquor takes one year, and after the base liquor is formed, it must be stored for at least three years before it can be blended. In addition, the raw materials of soy sauce wine are sorghum and wheat, which are brewed from pure grains and belong to natural fermentation. Under normal temperature conditions, soy sauce wine is clear and transparent, insoluble in water, and will become turbid if it comes into contact with water.

Another situation is that the temperature is low in winter, the solution saturation of the body of the liquor is reduced, and the oily higher fatty acid esters such as ethyl palmitate, ethyl oleate, and ethyl linoleate are precipitated, and when the higher fatty acid esters or fusel oil in the soy sauce wine encounter a drop in temperature, their solubility in the ethanol will drop sharply, which will cause the wine to be turbid, and if it is left for a period of time at low temperature, it will produce white flocculent sediment. When the temperature rises, it will return to normal.

These are normal phenomena and do not affect the taste of soy sauce wine. The better the quality of the sauce-flavored wine, the greater the turbidity.

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There are several possible reasons why the sauce-flavored liquor will become cloudy after being poured out and left for half an hour:

1.Various substances in the wine volatilize in the air, causing the saturation of the wine to decrease, which precipitates unsaturated fat particles and makes the wine cloudy.

2.In a cooler environment, the molecules in the wine solution will reduce their movement, which will lead to a decrease in saturation, making the wine cloudy.

3.During the storage of sauce-flavored liquor, complex digestion and polysaccharide reactions may occur, resulting in color reactions of certain substances, making the liquor slightly yellow or turbid.

4.If the sauce-flavored liquor comes into contact with an iron container, the rust in the liquor will cause the liquor to turn yellow, cloudy, and precipitate.

5.If a lower quality container is used or if the container is not handled properly, such as a container with a container or an untreated wine case or jar lined with paper paper, the wine may become contaminated and cause the wine to become cloudy.

6.The study found that the content of liketones in sauce-flavored liquor was high, and these compounds would gradually turn yellow during storage.

The liquor is poured into the water cup, and after a period of time, because the alcohol molecules evaporate first, some of the high-grade esters and alcohols in the liquor are insoluble in water or slightly soluble in water to form a supersaturated state, so they become turbid (indicating that this is brewed liquor

When the wine is placed in a relatively low temperature environment, the molecules in the solution will be affected by the temperature and reduce the movement, so the saturation of the wine solution will be reduced, so that unsaturated fat particles will be precipitated, which will lead to the phenomenon of turbidity in the wine, which is caused by the influence of temperature.

After storage for a long time, the effect of alcohol volatilization. Theoretically, under the action of microorganisms, liquor will undergo complex fermentation and polysaccharide reactions, and some substances in the liquor will undergo color reactions, so they will be slightly yellow. The longer the liquor is stored, the more obvious this reaction will be, so there is a folk saying that the old liquor will become more and more yellow.

From this color, you can roughly judge the age of the soy sauce wine. Contact with ferrous metals can easily make the wine yellow, and the causes are varied, mainly due to external pollution, especially the unsuitable container used, such as contact with the iron container, which will cause yellowing, turbidity and precipitation, which is due to the rust soaking into the wine; If a very low-quality container is used, or the paper is lined in a wine box or jar, and it is not properly processed, browning, turbidity and precipitation will occur, which is caused by the contamination of the paper in the wine. Studies have found that the biketones have different degrees of yellow, which makes the wine yellow.

The content of liketones in sauce-flavored liquor is high, mainly in the brewing and storage process, especially in the storage process of liquor, the content of ketones increases due to slow and complex chemical changes occurring inside the liquor, so the longer the storage time of sauce-flavored liquor, the more yellow the liquor is.

The establishment of the brand name of Jiada Liquor should start from the cold winter period of the liquor industry in 2014. At that time, the distillery, which was mainly the base liquor of the high-end product line of the famous brand distillery, began to explore the road of transformation, determined to inherit and carry forward the legacy of its ancestors, and carry forward the rare soy sauce liquor with a century-old unique brewing technology. Continuing the original intention of the brewery to "pray for the harmony of the family business with the sake of the great name", the brand name was confirmed as "the great family and the great business".

Summary. It is normal for the liquor to be poured out and put for half an hour to change its taste, and it is recommended to pour out the liquor and drink it immediately in order to ensure the taste, dear.

It is normal for the liquor to be poured out and put for half an hour to change its taste, and it is recommended to pour out the liquor and drink it immediately in order to ensure the taste, dear.

Half an hour to 3 hours, it is normal for liquor to change its taste. If you taste it, it should be light and slightly sour. Liquor is exposed to air, volatilization, and oxidation as a result.

Baijiu refers to the distilled liquor made by cooking, saccharification, fermentation and distillation with grain as the main raw material, large koji, small koji or bran koji and liquor mother as saccharification starter agent. It is also known as soju, old white dry, burning knives, etc. The wine is colorless (or yellowish) and transparent, the smell is aromatic and pure, the entrance is sweet and refreshing, the alcohol content is high, and after storage and aging, it has a compound aroma with esters as the main body.

It is a variety of liquors made from koji and liquor mother as saccharification starter cultures, and using starchy (sugar) raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

Pure grain wine has always been a classic wine in our country, whether it is an important drill and diplomatic relations place in daily life, pure grain wine will be used to entertain friends, and in China's Chinese wine culture is very colorful, has been used to this day to form a lot of etiquette on the wine table. In fact, there is a basic common sense in daily life, that is, the pure grain wine of sauce-flavored liquor is of particularly good quality, and we have some good habits of collecting liquor in China. However, when some liquor is stored in liquor, it is always found that the soy sauce wine becomes cloudy after being left for a period of time.

Is it simply a problem with the quality of the sake? Let's share it with you.

In our impression, most people will learn some tips to identify the quality of wine, generally speaking, we understand that the wine is very turbid, but the quality of the wine is not very good. However, after leaving the hotel restaurant for a period of time, it will always be especially cloudy, is this kind of wine bad? In fact, it is not the problem of alcohol, but the problem of temperature.

Generally speaking, normal soy sauce wine should be clear and translucent, with high light transmittance, and there is no precipitation and suspended solids in it, but once you find it, you will lose your work, and even precipitation will be produced inside, indicating that this kind of wine is not a fine wine, so if you only judge the quality of the wine based on this, it is a bit exaggerated. In fact, wine can produce different types of conditions at different temperatures, which many people overlook.

In fact, the quality is better, and some of them become turbid after being left for a period of time, the fundamental reason is that the soy sauce wine is under relatively low temperature, because the molecular structure of the aqueous solution will be affected, and the contrast of the entire aqueous solution will be reduced, which will precipitate some unsaturated fatty acid particles, which may cause the wine to become more and more turbid. Therefore, the cloudiness of the wine does not necessarily mean that the wine is not good, but may be caused by temperature hazards.

Speaking of which, it is very likely that some people will say, can you verify the quality of the sake according to the trick of nine changes and turbidity, in fact, this is not absolute, everyone should not rely on only one method when distinguishing the quality of sake, but also carry out various aspects of discrimination.

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The cloudiness is not because of the *** of the wine, but because you will not preserve the wine, it should be kept at a low temperature, and too high a temperature will make it cloudy.

No. In fact, the quality is relatively good, and some of them become turbid after being placed for a period of time, mainly because the soy sauce wine is in a relatively low temperature environment, due to the influence of the molecules in the wine solution, the saturation of all solutions will be reduced, so that some unsaturated fat particles will be precipitated, resulting in the wine becoming turbid.

It is not because the quality of the wine is not up to par, but because all the elements in it react during the process of placement.

Our Chinese wine culture is actually very broad and profound, especially in the Song Dynasty, distilled liquor has been invented, so we drink at the dinner table, it seems to be a fairly natural thing, whether it is with our relatives and friends, or with our leaders and colleagues, it is a state of "no wine, no joy". Drinking good wine into the stomach can not only relieve our emotions, but also satisfy our appetites.

The main factor for liquor to become cloudy is because of temperature, which has nothing to do with poor qualityThe temperature in winter is relatively low, which will reduce the saturation of the wine solution, resulting in the production of unsaturated fatty acid particles, which are caused by the cloudiness of the wine.

However, this unsaturated fatty acid particles will not bring any bad effect to the wine, the wine becomes turbid when cold is only a temporary phenomenon, if the quality of the wine is durable, it will slowly disappear with the increase in temperature, and finally it is still clear and transparentTherefore, the liquor taken out of the refrigerator reacts in the same way as the liquor in winter, and if it is not for the quality, this unsaturated fatty acid particles have no effect on the liquorThe main thing is to see if the essence of the wine is good.

Moreover, this principle can also be used as a method to identify pure grain liquor in daily life, because unsaturated fatty acid particles originate from plants, and this plant alcoholic wine does not exist, so you can try it, put two glasses of wine in the refrigerator, a glass of pure grain wine, a glass of alcoholic wine, refrigerate for a while, and serve it out, at this time you will see that the pure grain wine will become turbid, and there is no difference between alcoholic wine and before it is placed.

In fact, we have a bamboo tube wine in China, whether it is from the quality or taste is particularly good, you can choose to try to drink it, the wine is not only more mellow in taste, the color of the liquor will also have a faint yellow, when it is just poured out, there will be a sense of fragrance, the taste is particularly good.

YesIn this scorching summer, I always like to drink a few sips of cold drinks, so I put the beer and liquor at home in the refrigerator to freeze it, and when it is cold, it is too refreshing to take it out and drink it, but when I am full of joy and pour out the frozen liquor, I find that the poured liquor is turbid, and there are particles suspended on it, which can't help but make me feel that this is a fake wine, how can people drink it so turbidly.

So I went to my grandfather with this glass of wine, I wanted to tell my grandfather that he had bought wine and bought a fake, and that he would not drink it again in the future, but his grandfather did not think so, he told me that it was good wine, and grandpa said: "I also used to think that good grain and wine are clear and transparent, andThis kind of turbidity and particulate suspension is an inferior wine, but it turns out that this idea is wrong, and it is normal for high-quality pure grain wine to become turbid, dark and have particles when it encounters low temperatures.

Because grandpa likes to hide the wine until the winter to drink, once when he poured out a glass of wine and was about to drink it, he found that the wine was cloudy and particulate, grandpa's first reaction was fake wine, but then it was thereThe master of the distillery learned that the main factor for the liquor to become turbid is because of the temperature, which has nothing to do with the poor quality, and the temperature in winter is relatively low, which will reduce the saturation of the liquor solution, resulting in the production of unsaturated fatty acid particles, and the turbidity of the liquor is caused by this fatty acid particles.

However, this unsaturated fatty acid particles will not bring any bad effect to the wine, the turbidity of the wine is only a short-term phenomenon, if the quality of the wine is durable, it will slowly disappear with the increase in temperature, and finally it is still clear and transparent, so the liquor taken out of the refrigerator reacts with the liquor in winter is the same principle, if it is not for the quality reasons, this unsaturated fatty acid particles have no effect on the liquor.

Moreover, this principle can also be used as a method to identify pure grain liquor in daily life, because unsaturated fatty acid particles originate from plants, and this plant alcoholic wine does not exist, so you can try it, put two glasses of wine in the refrigerator, a glass of pure grain wine, a glass of alcoholic wine, refrigerate for a while, and bring it out, at this time you will see that the pure grain wine will become turbid, and there is no difference between alcoholic wine and before it is placed.