How long is the best time to store liquor, and can you drink very old liquor?

A bottle of liquor that can be called an old liquor must be at least 3 years old, which is the minimum standard for collection, and the maturity of liquor that is more than 5 years old is ideal, and the real old liquor can be called at least the kind that has been stored for more than 10 years. Not all aromatic liquors are suitable for long-term storage. For example, light-flavored liquor does not taste good after being used for a long time.

This wine has been stored for a long time. In addition to the aged aroma, this wine lacks balance and layering.

<> sake is generally preserved for 10 years, the taste and aroma are already the best, and if it is not kept longer, drinking 10 years of sake is the best; Sauce-flavored liquor is the most suitable for preservation, and the highest auction price of old liquor in history is always sauce-flavored liquor. The longer the wine is stored, the tighter the ethanol molecules and water molecules will be combined, and the taste will be softer and mellow, but the ethanol will volatilize and transform, and the taste will become thin when the degree is reduced, so how to balance this point and when to drink it is the most important.

Under the same aging conditions, the same sauce-flavored wine is not the same as 15 years in a glass bottle and 15 years in a pottery jar, and it will definitely be better to age in a pottery jar, so it is different from the improvement of taste and the aging of the wine. Wine is not always as old as it gets, and although a long-lived wine is better and more flavorful than a new wine, the taste of the wine will decline after a certain period of time. Sauce-flavored liquors that are more than 5 years old are slightly yellow and transparent, and with the increase of time, the color will become more yellow.

The liquor stored in the distillery is not yet packaged, and this kind of stored liquor is generally not called old liquor, but called old base liquor, because these liquors have to be re-blended when they are packaged and shipped out of the factory, and some changes will occur in the blending process, and all are generally not called old liquor. Generally speaking, wines that have been stored for decades are meaningless and do not have such a high collector's value. Nowadays, many domestic liquors are not suitable for collection.

Wines that have been stored for twenty or thirty years will be transformed, but not too much.

Liquor has no expiration date.

According to the provisions of the national "General Principles for the Labeling of Prepackaged Food" (GB7718-2011), beverage wine with an alcohol content greater than or equal to 10% can be exempted from the labeling expiration date. This is because microorganisms that are harmful to food quality cannot grow and multiply in a 10% alcohol solution.

The alcohol content of high-grade liquor is relatively high, generally between 41 and 55 degrees, and some are as high as 65 degrees.

Even low-alcohol liquor is between 20 and 38 degrees. In this alcohol content range, it is difficult for microorganisms to survive, and there will be no deterioration caused by microorganisms, so the liquor can not be marked with an expiration date.

Liquor has no expiration date.

Because microorganisms harmful to food quality are difficult to grow and reproduce in 10% alcohol solution, and under normal circumstances, the alcohol content of high-alcohol liquor is mostly between 41 and 55 degrees, generally not more than 65 degrees, and even low-alcohol liquor is between 20 and 38 degrees, so liquor generally has no expiration date.

Although baijiu has no expiration date, it does not mean that the longer the baijiu can be stored, the better. Generally, after five years, the taste of ordinary flavor liquor will become lighter and the aroma will weaken. The longer the storage time of the strong flavor liquor, the worse the quality of the liquor will be.

Among the various flavor types of liquor, sauce-flavored liquor.

It is most resistant to storage because its composition is relatively stable once formed. However, it is not absolute, and sometimes the alcohol will be emitted and the taste will become weak due to the container.

It is indeed better to store liquor for a long time, but it has a lot to do with the storage conditions! Generally, it is better to store the original wine in a pottery jar, and it is better to keep it away from light and humidity! New liquor generally has more fusel and has a dry and spicy taste.

Sauce-flavored aged wine is a good wine; It can be stored for a long time, of course, the longer the better. Of course, there is also a historical value and a personal sentiment in this. It makes sense for the ancestors to say this, the wine in ancient times was pure grain wine, and after distillation and blending, it will become more and more fragrant as it ages, so the longer you put it, the better!

Nowadays, many liquors are not blended liquors, so many liquors now have an expiration date.

The bottled strong aroma liquor is also blended through water and other processes, the degree of reduction makes the taste soft, reduces the aroma of the wine, and makes up for the aroma by adding food flavors, this kind of liquor is not suitable for long-term storage, at most three or five years, the wine is volatilized, the taste is out of balance, the wine is in the cellar or oak barrels, the longer the better, but after leaving the factory, the preservation conditions are different from those in the cellar or oak barrels, in fact, there is a retention period.

Different liquors have different optimal storage times, for example, ordinary aromatic liquor, this kind of liquor should not be stored for more than 5 years, if the storage time is too long, the aroma of the liquor will be weakened, and the taste will not be as good as before. The chemical reaction between alcohols and organic acids in wine is not endless, and when it reaches a certain point, it tends to equilibrium, and the formation of esters stops. In this case, if you continue to store it, not only will it not make the fragrance stronger, but it will also cause a negative reaction.

Generally, sorghum wine can be stored for five to eight years, and the basic taste can reach the best, and the longer time can also increase the aroma a little, but it is not much. And the pure bud grain wine that we brew will reach its best taste in about three years. The best storage time for sauce-flavored liquor is between 5 and 20 years.

Originally, the sauce wine was stored for a certain period of time before leaving the factory, so I personally think that it is most appropriate to store it for another 5 to 8 years.

Baijiu is not as good as it tastes as long as possible, and if it is too long, the flavor of the liquor may eventually volatilize and the aroma will fade. Generally speaking, it is best not to store liquor for more than five years, and if it continues to be stored for five years, the flavor of the liquor will begin to fade, and the aroma will weaken, so it will not taste good.

Hello dear, I'm glad to answer for you, according to your question description, the truth is definitely not like this, dear, the longer the liquor is stored, the better. In a certain period, the longer the liquor is stored, the more mellow it is, and the better the taste, but beyond a certain period, the longer the storage time, the worse the taste will be, and the best time for different liquor to be stored is not the same.

The liquor is not as good as it tastes, and the storage of liquor has a certain time period, after which the liquor will deteriorate, so that it cannot be drunk. Unopened liquor can generally be stored for 5 to 10 years.

A wine below 38 degrees is considered a low alcohol content, and even if it is stored for too long, it will not become fragrant, and its taste will become more and more unpleasant over time, depending on the alcohol content.

No! After 5 years, the taste of ordinary flavor liquor will become lighter and the aroma will become weaker, while for strong flavor liquor, it can reach good quality after 2 to 3 years of aging.

Ordinary liquor can be left for 3-5 years.

If the alcohol is stored for too long, it is volatile, and even if it is not opened, it will be volatilized by natural oxidation. Liquor with a low degree should not be left for a long time, although there is no expiration date, it is advisable to drink it as soon as possible. Generally speaking, high-quality liquor with no additives will be stored for a longer time.

High-quality liquor must have a proper shelf life. Lu type wine should be stored for at least 3 6 months, and more than one year; The storage period of Fen type liquor is about one year, and Mao type liquor requires storage of more than three years. The alcohol content is generally above 40 degrees, and below 40 degrees is low alcohol alcohol.

Baijiu is a volatile and high-temperature resistant product, so it should be placed in a cool and dry place, I think any food should be used up within the shelf life, and baijiu also has a shelf life, generally three to five years.

Liquor is stored in the absence of sunlight, and it is best to put it in the basement so that the longer it is placed, the better it tastes and the more mellow it is.

Baijiu is stored in a wine cellar, and the longer it is stored, the better it tastes, so there is no specific age.

Baijiu is best stored in a cellar for 5 to 10 years to taste good, and it is best to store it for more than 10 years.

I think it is best to drink after three years, because the longer the liquor, the better.

1.The best temperature to preserve wine is 5 20 °C, away from direct sunlight and in a cool place.

2.The environment in which the wine is kept should not be too humid or too dry, and you can put a glass of water in the place where the wine is kept.

Microorganisms inherit the cellar mud day after day, the longer the cellar age, the better, so that the real liquor must be put for a few years, and it is only alcohol that is brewed by the process, and there is no value in alcohol for hundreds of years.

If it is brewed with pure grains, it must be left for as long as possible. However, if it is blended with alcohol, the taste will not change no matter how many years it is left.

It's all nonsense.

Refers specifically to pure grain solid-state fermentation of highly liquor:

Fragrance type, old white dry fragrance type, rice fragrance type, soy flavor type, can be drunk for more than two years, excellent for more than five years, and perfect for more than ten years.

Strong fragrance type, rich fragrance type, special fragrance type, sesame flavor type, and fragrance type, can be drunk for more than five years, excellent for more than ten years, and perfect for more than 15 years.

Sauce flavor type, Dong fragrance type, Feng fragrance type, more than five years can be drunk, more than ten years excellent, more than 20 years perfect.

The "use and function" of any liquor is: to cause faint and cause cancer, destroy the body's immune system, mislead people and things, and hollow out the wealth of the people, hinder the development and innovation of the country and the progress and civilization ...... of the times

Is the longer the liquor, the better? The hotel owner told the truth and told the people around him as soon as possible, life tips, life tips, life tips, life skills.

There is no fixed number of years, it mainly depends on how long you can keep it. The longer the wine is left, the more mellow it becomes, and if you can endure it, you can leave it for decades.

Drink it with a hala flavor, it tastes the best!

More than five years, getting better and better!

More than one year, less than three years.

That's right, after a few years, the liquor will become more and more fragrant, and the taste will be better.