How to identify the quality value of sauce flavored liquor?

According to the different processes, soy sauce wine is divided into kunsha wine, crushed sand wine, and turned sand wine. You can also simply divide the grades, and generally the soy sauce wine of more than 200 yuan can basically be confirmed as the main wine as Kunsha wine. Soy sauce wine between 80 and 200 is generally the main wine of crushed sand wine.

The wine below 50 yuan can basically be confirmed as a string of fragrant wine, and it is best to contact the manufacturer directly to buy the soy sauce wine.

Moutai, Rostrum, 1935, and Zun Crown Liquor are all sauce-flavored liquors, which can be compared with each other. I'll give you a rough idea of what I think, mainly from these four aspects:

1. Wine viewing line. Because the sauce-flavored liquor contains more aromatic organic matter, when the wine is slowly poured into the wine glass with a wine dispenser, the good sauce-flavored liquor will be "drawn into a thread". While pouring the soy sauce wine into the wine glass, the height of the wine dispenser is slowly raised upwards, and the wine is drawn into a thread, and the thread is drawn into a thread, and the thread is stretched endlessly.

2. Watch hops. With the infusion of soy sauce wine, a layer of fine hops will gather on the surface of the liquor, which will not dissipate for a long time.

3. Look at the color of the wine. With the background of the white paper below, you can see that the quality of a good sauce-flavored liquor is clear, and it is slightly yellowish in white. If it's a particularly rich dark yellow, it's largely a soy sauce with added pigments.

4. Watch the hanging cup. Gently shake the glass to rotate the wine along the wall of the glass, and there will be a more obvious hanging phenomenon.

You can taste the level of soy sauce liquor by looking at hops, wine line, wine color, etc., generally good soy sauce flavor liquor, their color is crystal clear, there is no sediment, and it is slightly yellow.

Good soy sauce wine can be seen. High-quality soy sauce wine will form a line when the wine is poured slowly, and it will stretch endlessly; In addition, as the liquor is poured into the glass, fine hops will form on the surface of the high-quality soy sauce wine, which will not disperse for a long time.

Be sure to taste it, the good sauce wine is very delicious, the taste is very thick, and it is not on the top.

Look at the color. Raise a glass to the light or white cloth as the base to observe the tone, transparency, suspension and precipitation of the wine. The natural color of the wine is mainly the raw material used to make the wine.

Natural colors will give people a fresh, pure, simple, and natural feeling, which is called positive colors in language descriptions. It refers to the luster of the liquor, and the comprehensive appearance formed by the trace elements, molecular cluster size, and viscosity of the wine.

Smell the aroma. Hold the wine glass about 7-10cm under the nose, smell it lightly, look for the natural flavor it contains, and taste its front, middle and back fragrance. Generally, the aroma is rich and elegant. A small amount of wine is left clean**, rubbed and warmed to enhance the presentation of some odors.

Taste. The drinking should be slow and steady, so that the wine first touches the tip of the tongue, then the sides, and finally to the base of the tongue, until it enters the throat, so that the wine fills the tongue and makes a comprehensive judgment of taste.

Mainly look"Sour, sweet, bitter, spicy, astringent"whether the five flavors are full and harmonious; From the entrance to the throat, the body tastes whether the before, middle and back tastes are smooth and peaceful. The taste of wine is the most important evaluation criterion related to the quality of wine.

I drank a wine called Qingyu case with my friends before, ** not expensive, the base wine is basically 8-10 years, I just try to think about it, so I bought a relatively cheap 8-year cellar model of the fish and dragon dance, less than 300 yuan, the taste is still more amazing to drink, although it is cheap, but the sauce flavor is relatively strong, the entrance is soft and mellow, the aftertaste is long, the empty cup is fragrant and elegant and lasting, basically as a ration wine daily drinking will not be distressed.

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How to evaluate sauce-flavored liquor:

1. Pull the wine line.

The high-quality sauce-flavored liquor has a thick body, and a slender liquor line can be pulled out when pouring the wine. This is due to the fact that after time of precipitation, the esterification reaction of the wine is sufficient, and the viscosity is high.

2. Look at the hops hanging cup.

High-quality sauce-flavored liquor, because of the long cellaring time, the tension of the liquor body becomes larger, and the hops are as thin as millet, long and tough. The smaller, denser, and longer the hops, the longer the wine has been aged. At the same time, because of the precipitation of time, the alcohol molecules and water molecules of the sauce-flavored liquor are associated to form stable macromolecules, the surface tension of the liquor body becomes larger, the adhesion is stronger, and the hanging cup of all high-quality sauce-flavored liquor is better.

3. Look at its color.

The high-quality sauce-flavored liquor is slightly yellow in color, transparent and free of suspended solids. The longer it is aged, the more yellow it will be and the more translucent it will be. However, it should be noted that you should not only identify high-quality sauce-flavored liquor by color.

Because not all yellowed soy sauce wines are high-quality soy sauce wines that have been aged for a long time, some merchants will add pigments to the wine to confuse the public, so be careful when buying.

The three traditional Chinese colors of diamond blue, copper brown and vermilion are selected as the main colors of different wine bottles, which are very commensurate with the atmosphere of the banquet. With its rich aroma and mellow taste, as the pioneer of Xinrou soy sauce liquor, Jiada Ye Dajiu not only makes people feel comfortable in the mouth, not spicy throat, not on the top, but also can be harmoniously matched with all kinds of high-end dishes.