Will there be a difference in the taste of the wine stored at home from the wine I just bought?

I can tell you that it's completely different, because the wine is a part of the cellar, and the most important thing is its craftsmanship and its raw materialsOnly by using good materials and good craftsmanship can the taste of this wine be better upgraded, and your own home-brewed wine is generally made with ordinary ingredients. In addition, the sake brewed is usually drunk by yourself, so it is not too demanding. So it can't be compared to the good wine outside.

Generally, the brewing process at home is basically the most ordinary process.

And the requirements for the process are not very high. Therefore, the taste of the sake produced is also the most ordinary taste. The kind bought outside for a long time is generally obtained after very good craftsmanship and brewing, and if they want to sell the wine at a good price, they must first use the best materials, and then their craftsmanship.

The craftsmanship is also very important, and then there is their material.

For example, Wuliangye Group's Feitian welcome wine. Their ingredients must be made with local grains that are harvested that day. If it's rainstorming on the day, thisThe wine made by some grains is not very good, so generally they will make other wines from the grains recovered during heavy rains, and Wuliangye Group only makes wine once a year, because that is also the best time for them to brew Feitian Welcome Wine, they only brew the best wine, so the outside world has a very high evaluation of Wuliangye Group's wine.

Although the wine brewed by one's own family tastes very innocent and has a better aroma, it is really not as good as the outside wine in terms of technology。But there are still people who think that their home-brewed wine is better, because they are used to drinking their own wine, so it depends on personal habits, and I personally think that it is better than their own home-brewed wine for a long time.

The taste of the cellar wine stored at home is very different from that of the wine you bought, and the wine at home will be more mellow.

I think the taste of the cellar wine stored at home is still very different from that of the wine bought outside, after all, it feels a little more concentrated at home.

This difference should be very large, because the wine bought has some special substances in it, and it tastes good.

Personally, I think that there will be a difference in the taste between the wine stored at home and the wine bought, because it will definitely be stored at home for a longer time.

Of course, there will be a difference, because the texture and taste of the cellar wine have been precipitated over time, and will be smoother and more unique.

There will definitely be a difference, and I personally think that the temperature and process of the wine made at home are different.

The temperature and process of the wine brewed at home are different, so of course it is different.

The answer is yes, there will be a difference. First of all, the process is different, and the material and environmental field are quite different.

Yes, I have someone brewing it at home, and it is obvious that there is a big difference in taste and stamina.

No, the cellar should choose a liquor that is suitable for long-term storage, such as high-spirited liquor, set or "concept liquor" with special meaning is more suitable for collection.

The object of liquor cellaring must be pure grain puree liquor produced by traditional technology. Most of the bottled liquor in the market is blended liquor, and the so-called blending is to add water. The degree of liquor distilled in factories is generally between 55 and 65 degrees.

The wine just produced is the original liquor, these liquor must be stored for old maturity, generally more than 6 months, before the storage of the expired liquor leaves the factory, it must first be inspected and evaluated, and after passing the qualification, it is blended according to the technical requirements, in addition to blending with different quality and different degrees of liquor, it is more important to reduce the degree with water to make it reach the degree of commercial wine.

The liquor with water has destroyed the stability of the liquor molecules, especially in the glass bottle, the liquor can no longer breathe through the glass bottle, so it is difficult to improve the quality of such liquor through storage, if it is inferior liquor, it will deteriorate over time.

No, the longer the puree liquor is stored, the more mellow it becomes, but the blended liquor has a shelf life and must be drunk within the shelf life. It is recommended to drink pure grain wine, such as Guyangkang pure grain wine, which tastes very good, is healthy and healthy, and only makes pure grain wine brands without additives, which sells well on Jingdong.

Less than 300 yuan has no cellar value, and must be liquor made from grain.

Liquor is divided into high and low degrees, and it is not resistant to storage below 40 degrees. In addition, the fragrant and rice-flavored liquor, the cellaring of the new process liquor is not good, and it is best to have a strong aroma and a high degree of sauce aroma. The best storage material is a pottery jar.

If you want to cellar liquor, the degree must first reach more than 50 degrees, and it can be above 50 degrees in bulk. In addition, the container must be made of glass, porcelain or stainless steel. The best container is pig blood, a container made of resin, and a hidden aroma of wine'Gan'Rich.

I think only pure grain wine can be cellared, otherwise it will deteriorate, I and my friends around me will buy Guyangkang pure grain wine from Jingdong when we drink now, and truly guarantee that pure grain wine does not add edible alcohol, flavors, sweeteners and other foreign substances, and it is not expensive.

Summary. Cellar wine refers to the wine that is cellared underground, while soy sauce wine is a traditional brewing method, which generally mixes grains and koji during the production process and ferments them and puts them in the cellar for a long time, and the main reasons for the similarity of the taste of these two wines are as follows:1

Suitable fermentation conditions: What cellars and sauces have in common is that they both require a long fermentation process, which requires the right temperature, humidity and oxygen**, which can lead to incomplete fermentation or off-flavors. 2.

Special cellaring environment: Both cellar wine and soy sauce wine need to be fermented and stored in special environments, such as underground cellars, fermentation cellars, etc., which usually have certain temperature fluctuations and the presence of microorganisms, which will affect the taste of wine. 3.

Similar brewing methods: Both cellar and soy sauce wines use starter materials such as koji in the brewing process, and need to be fermented and stored multiple times, and these similar brewing methods will also result in similar tastes.

Can you add, I don't quite understand it.

Cellar wine refers to the wine that is cellared underground, while soy sauce wine is a traditional brewing method, which generally mixes grains and koji during the production process and ferments them and puts them in the cellar for a long time, and the main reasons for the similarity of the taste of these two wines are as follows:1Suitable fermentation conditions:

The co-occurrence of cellar wine and soy sauce wine is that they both require a long fermentation process, which requires suitable conditions such as temperature, humidity and oxygen**, otherwise it may lead to incomplete fermentation or peculiar smells. 2.Special cellar environment:

Both cellar wine and soy sauce wine need to be fermented and stored in special environments, such as underground cellars, fermentation cellars, etc., which usually have certain temperature fluctuations and the presence of micro-selling biologicals, which will affect the taste of the wine. 3.Similar brewing method:

Both cellar and soy sauce sake are made using starter materials such as koji, and need to be fermented and stored multiple times, and these similar brewing methods will also result in similar flavors.

Cellaring refers to the high-quality original slurry into ceramic containers or other containers suitable for cellaring, and stored in underground, caves, and semi-underground wine cellars, warm in winter and cool in summer, with good ventilation. Let's take you to understand whether the liquor cellar is good or not and what to pay attention to in the liquor cellar.

Benefits of cellaring.

The cellaring method is divided into earth cellar and cave cellar. The cellar is to bury the brewed puree wine in the cellar and take it out after fermentation for a period of time. In addition to the smell of grains, there is also the smell of earth, and the two flavors converge to create a fragrant aroma.

In the process of cave storage, the cave liquor absorbs the breath of mountains and stones, and the aroma of the wine is also very unique.

What should be paid attention to in cellaring.

1. It must be a pure grain puree wine produced by traditional technology. Most of the bottled liquor sold on the market is syrup wine, and the so-called syrup is to add water.

2. Under normal circumstances, the distilled liquor in the factory is between 55 and 65 degrees. The newly brewed liquor is the original liquor, these liquor must be stored for more than 6 months, and the liquor that expires before leaving the factory must be inspected and evaluated, and after passing the qualification, according to the technical requirements, in addition to blending with liquor of different quality and different degrees, it is generally necessary to reduce the degree with water in order to meet the standard of commercial liquor.

3. The liquor with water has destroyed the stability of the liquor molecules, especially in the glass bottle, the liquor can no longer breathe through the glass bottle, so it is difficult to store this liquor, and if it is an inferior liquor, it will deteriorate for a long time.

4. If you want to improve the quality by collecting liquor, it is best to choose purple sand on its wine vessels, followed by pottery and porcelain.

5. The density of purple sand is between pottery and porcelain, which is the most conducive to the breathing of wine. If it's just for collection, the glass bottle is no problem, it not only retains its original quality, but also does not volatilize the alcohol.

6. In addition to the basement and rural underground cellar, the storage environment is also suitable for the place, and you can choose a warehouse or open space that is not often moved.

7. If there are conditions to put a large number of liquors (pottery jars) together, we feel that the quality of many liquors stored together is faster than that of liquor stored separately.

In fact, cellaring wine is not as difficult as you think! The bottle is not too particular!

The preservation of liquor bottled liquor should be selected in a relatively dry, clean, bright and well-ventilated place, the relative temperature is about 70%, and the bottle cap is easy to rot if the temperature is high. The ambient temperature of liquor storage shall not exceed 25 degrees, and it is strictly forbidden to approach fireworks. The container should be tightly sealed to prevent leakage and "runaway".

Wine (fruit wine) preservation barrels and jars are the most prone to dry consumption and leakage, and are also prone to bacterial invasion, so it is necessary to pay attention to cleanliness and hygiene and seal firmly. The temperature should be kept between 15-18 and the relative temperature is around 75%-80%. Do not mix with odorous items.

The bottle should not be exposed to direct sunlight, as sunlight can accelerate the quality of the wine.

How long is the appropriate cellaring of fragrant liquor, the effect of cellaring liquor for one year, and the temperature and humidity of cellaring liquor.

The grain liquor brewed by the normal method can be brewed, that is, the solid-state distillation method, which is three of the four major flavor types of the earliest liquor. If you look at the thirteen famous wines in China, it is normal.

Sauce-flavored liquor.

The old wine in the sauce flavor type will be yellow in color, and the wine will be as viscous as glue, and when poured into the glass, the wine will slowly spread up along the wall of the wine glass to reach a certain height; Although the color of ordinary sauce-flavored liquor will also turn yellow, it will have no viscosity like water, and the height of spreading on the wall of the wine glass is very small. The main reason for this situation is that the alcohol molecules of the aged old liquor are polymerized, forming a macromolecular alcohol, which has a large intermolecular force and a large overall surface tension, while the alcohol molecules of the short-term sauce-flavored liquor are not polymerized, or small molecules, and the intermolecular force is small, and the overall surface tension is small.

Longer aging, higher production costs, scarcity.

1. Aging liquor needs to be aged for a long time to make its taste more mellow and delicate. Cellar wines, on the other hand, are relatively shorter and have less taste and quality than aged wines, so aged wines are usually more expensive than cellar wines.

2. Aging wine requires special storage conditions, such as temperature, humidity, etc., and has higher requirements for equipment and places, while cellaring wine is relatively simple. As a result, the cost of aging is usually higher during the production process.

3. The production volume of aged wines is usually less than that of cellared wines, because it takes longer to age. Due to the existence of scarcity, the ** of seepage aging wine is naturally higher.

Cellaring wine is to put high-quality puree into pottery vessels, hide it in the underground or cave with a suitable temperature, and ferment and store it.

In fact, cellaring wine is stored in one place for a very long time, which is longer than ordinary wine.

Cellaring is to store the wine in a cellar or cave for a period of time, so that the liquor changes over time, making the taste more mellow and the aroma stronger.

Cellar sake refers to the raw sake made by fermenting the raw materials in a deep cellar after treatment. Take Moutai as an example; It has to go through 8 times of koji, 7 times of distillation, 9 times of fermentation, and after long-term cellaring, the whole process is as long as 8 months, and it is generally necessary to cellar for 5 years before it can become a finished product.

Vintage wine refers to the time of cellaring, taking Moutai as an example, there are 15 years, 30 years, 50 years and 80 years of vintage wine, the longer the year, the higher the **!