How to identify the water mixture of wine, how to know whether the liquor is mixed with water, and h

1. If it is packaged in a colorless transparent glass bottle, hold the wine bottle in your hand, slowly turn it upside down, and observe the bottom of the bottle with light, if there is a sinking substance or a cloud-like phenomenon, it means that there are more impurities in the wine; If the wine does not lose its shine, is not turbid, and has no suspended solids, it means that the quality of the wine is better. Because from the point of view of color, except for sauce-flavored liquor, general liquor should be colorless and transparent. If the wine is packaged in a porcelain bottle or colored glass bottle, it is opened after a slight shake, and the color and sediment are also observed.

2. Pour the liquor into a colorless and transparent glass, observe it in the natural light, and the liquor should be clear and transparent, without suspended matter and sediment; Then smell its aroma, use your nose close to the mouth of the cup to distinguish the height of the aroma and the characteristics of the aroma; Finally, taste the taste, drink a small amount of wine and spread it on the tongue to distinguish the thinness, softness, mellowness, and roughness of the taste, as well as whether the sourness, sweetness, sweetness, and spiciness, and the presence and length of the aftertaste. Low-grade and low-quality liquor is generally made of poor quality or moldy grains as raw materials, and the process is rough, usually pretending to be a brand-name liquor or a best-selling liquor, and drinking a choking and head-hurting liquor must be inferior liquor.

3. The degree of wine can be judged by shaking. After shaking the bottle, if there are hops the size of millet grains to sorghum rice grains, the stacking time is about 15 seconds, and the alcohol degree is about 53 degrees 55 degrees; If the hops are the size of sorghum grains, the heaping time is about 7 seconds, and the alcohol will be about 57 degrees to 60 degrees.

4. Take a drop of liquor and put it in the palm of your hand, and then put your palms together to make the palms of your hands touch and rub it a few times, if the smell of the wine is fragrant after it is hot, it is a high-quality wine; If the smell is sweet, it is a mid-range wine; If the smell is bitter, it is inferior wine.

5. If a drop of edible oil is dropped into the wine, if the oil spreads irregularly and the sinking speed changes significantly, it is inferior quality.

I drink it, and there is no feeling of being raw. You have to blend it, and it feels very comfortable.

The taste is very bad and very light; The color is not good either.

1. Taste The taste of water is obviously light, and the fusion of hydrated wine is not harmonious, and you will feel half a sip of water and half a sip of wine when you drink it.

2. Observation If the alcohol is lower than 35 degrees, then there will be different separations. You can shake the container and you will notice that there are bubbles in the upper part (this part is a little more wine) and no bubbles in the bottom half (this part is a little more water). This is the separation of the wine that occurs when it is mixed with water.

It is better and more accurate to rely on taste identification.

There is no way to identify the problem of liquor mixing with water.

The main ingredients in liquor are alcohol, water, and less than 1% of the flavor substances.

40 degree liquor is a mixture of 40 volumes of alcohol and 60 volumes of water.

Originally, liquor contains water, and there is no way to distinguish between adding water or not adding water.

Baijiu brewing itself has moisture. What do you mean by how to distinguish between fake and shoddy wine? The best way to do this is to get identified.

Identification of liquor with water:

1. Sensory identification:

Use the meat to observe that the wine is cloudy and opaque.

Taste its aroma and taste with the sense of smell and taste, and the finish taste is bitter.

2. Determination and identification of physical and chemical indicators

Principle: After mixing with water, the alcohol content decreases, and it can be directly tested with an alcohol meter.

Instrument: alcohol meter, l00ml graduated cylinder.

Operation method: pour the wine sample l00ml into the graduated cylinder, gently put it into the alcohol meter, do not vibrate up and down and swing left and right when putting it in, and should not touch the wall of the graduated cylinder, and then gently press a little, wait for it to rise and stand, and observe the scale at the intersection of its liquid surface from the horizontal position, that is, the ethanol concentration. At the same time, the temperature of the wine sample is measured, and the ethanol concentration at a temperature of 20 is obtained according to the table where the temperature is converted to the measured ethanol concentration.

Note: If there are colors or impurities in the wine sample, 100ml of the wine sample can be measured, placed in a distillation bottle, 50ml of water can be added for distillation, 100ml of the distillate can be collected, and then the alcohol content can be measured.

The alcohol meter must be washed and dried before and after use.

The alcohol meter reading should be based on the liquid level line.

Can liquor be mixed with water to water the flowers?

Liquor cannot be used directly to water flowers. It needs to be diluted before use. Generally, liquor can be diluted with two or three times the water before being used to water the flowers. You can measure it with a wine glass and put it in a container to water the flowers.

Liquor mixed with water to dismantle what flowers.

Green plants in the home, such as pothos, spider plant, etc. It can be diluted with 4 times the hidden key of water, and then the leaves are wiped with a clean cloth, which can make the flowers grow more vigorously.

Liquor mixed with water for watering.

If you find that the flowers at home have been stagnant for a long time, which is often referred to as zombie seedlings, you can dilute them with white wine and 3 times the amount of water, and pour them on the roots of the flowers, and the zombie seedlings will be relieved soon.

The correct way to water flowers with liquor.

Liquor should be diluted with water before use. Can be poured over the roots of the flower. The time period for watering flowers can be about 20 days. Watering the flowers every 20 days can promote the blooming of the flowers. Don't be too diligent, otherwise it's not good for flowers.

Precautions for watering flowers with liquor.

If there are bugs on the leaves of the flowers, you can wipe them directly with a cotton ball dipped in white wine, which can kill the bugs. But if you usually use liquor to water the flowers, you need to pay attention to the concentration. It is best to add more water, and the concentration must not be too high, so as not to burn the roots.

To identify by experiment, the method of combustion identification can be used, because distilled water is non-flammable. The specific experimental method of combustion identification depends on the specific strain.

Let's talk about chemical identification in a rough way.

Take a small amount of each into two groups and put them in two containers.

1. Take advantage of the flammability of alcohol.

If you use an ignition source close to the surface of the two liquids, it is liquor that burns (pay attention to safety).

2. Use acid-base neutralization reaction.

Baking soda (NaHCO3, commonly known as face alkali) is added to the two liquids, and white vinegar is produced by bubbles.

Finally, it is not easy to test the results of volatile liquor with a fire source.

Many wine lovers will use some methods circulating on the Internet to identify when buying liquor, among which the most commonly used may be the water mixing method, caustic soda method, hand rubbing method and so on. And the most common question I encounter from drinking friends is the problem of adding water to make it cloudy.

Just think, in principle, that's fine:

The lipids in pure grain wine are insoluble in water, and after adding water, the solubility is reduced, and substances such as higher fatty acids will precipitate, and there will indeed be a turbid image, while in alcoholic wine, because it is made of alcohol, flavor, saccharin, etc., it will not change color when added water. This seems to be very reasonable, but now there are many merchants who add alcohol to pure grain wine, do you think this method is still reliable?

Besides, even if it is pure grain wine, soy sauce wine is still divided into kunsha, broken sand, channeling sand, etc., how can you distinguish it? Kunsha + broken sand, Kunsha + channeling sand?

The method of adding water to liquor is not so reliable!

Is it good to hang a cup, must it be pure grain wine?

The tension created by the wine around the walls of the glass prevents the wine from falling quickly, which is called hanging glass. The phenomenon of hanging glasses is actually caused by the viscosity of wine, and it is not necessarily a sign of good wine. Of course, when tasting wine, you can observe how viscous the wine is, and the more powerful ones may have a stronger taste, but the hanging cup is not everything!

Please note that if a thickener or even a plasticizer is added to the wine, it will also increase the viscosity of the wine and make the hanging effect of the wine more obvious.

Why is it said that yellowish wine is good wine?

Most of the liquor is colorless and transparent, but the liquor obtained by natural fermentation of pure grains, with the increase of storage time, the natural physical and chemical reaction in the liquor body will make the color of the liquor appear in a yellowish state, which is a normal phenomenon, but not all liquor will turn yellow after a certain period of time, how long the fragrant liquor will not appear yellowing, the color of the liquor is yellow, and the sauce-flavored liquor is the most obvious!

I think there will be more or less. Once there is a market for anything, there will be some good and bad, and of course there will be some inferior ones.

There are various brands of liquor on the market, and the fish and dragons are mixed, anyway, the Moutai I bought is still relatively pure.

1. Sensory indicators: Generally, the body of new liquor and miscellaneous liquor is white and transparent, while the old liquor is slightly yellow, and the older the sauce-flavored liquor, the stronger the yellowish and transparent without suspended matter; Look at the hanging cup: a good sauce-flavored liquor hangs quickly and slides slowly, and the better the hanging cup, the older the wine.

2. Smell: new wine and miscellaneous wine are pungent and peculiar, and old wine smells mild, old and fragrant, elegant and delicate. (Moutai).

3. Taste: no throat prickly when imported, no headache when drinking, and no dry mouth after drinking (Qianxiao donkey wine, seven kinds of ** wine).

4. The fragrance of the empty cup lasts: after drinking the wine, smell the fragrance in the wine glass, the fragrance of the new miscellaneous wine in the cup will disappear quickly, and the older the wine stays in the cup, the longer it stays in the cup, and the empty glass of the aged wine will remain fragrant for two or three days.

Problems that should be paid attention to when tasting sauce-flavored liquor:

1. You can't judge the quality of wine by its color alone: wine with yellow color is not necessarily good wine.

2. Good wine will have a spicy taste: There is a saying in Moutai Town: "Wine that is not spicy in the throat and has a short aftertaste" is not good wine.

There are more and more people drinking sauce-flavored liquor, and the market is getting better and better, which also makes unscrupulous merchants profitable, taking the opportunity to counterfeit and enter the sauce-flavored liquor market. Like seven kinds of ** liquor, one according to Gu Long**, each wine is a ** named wine, it must be a high-quality sauce-flavored liquor.