Is yellowed wine really good wine?

Yellowing of liquor is a very complicated process. It is closely related to the raw materials, the brewing process, the storage environment and storage time, and the aroma of the wine, especially the time and storage. The longer the liquor is stored, the more obvious the yellowing becomes, which can be understood as the yellowing of some old liquors.

First of all, we must know that the yellowing of liquor is not necessarily a good wine, and some liquor is yellowing because of its process, so the brewed liquor is slightly yellow, such as sauce-flavored liquor, sauce-flavored liquor mostly uses Kunsha process, which will make the liquor slightly yellow during the brewing process, which is a normal phenomenon.

However, some liquor yellowing means that there are a lot of impurities in the liquor, because the modern liquor technology is very superb, the liquor in ancient times was basically yellow, at that time there was no good liquor environment, and the process was relatively backward, so there were a lot of impurities in the brewed liquor, and the liquor would be yellow.

If the liquor you see is slightly yellow, and it is a sauce-flavored liquor, then it means that its quality is very good, there is no problem, if not, and the yellow is very strong, then it means that this liquor is an inferior liquor.

It can be said that a wine with a yellow body is indeed a good wine, but not all wines with a yellow body are good wines. Because some people will grasp this psychology of the consumer, and then go to artificially change the color of the wine. Some wines that have not reached the specified storage year will be fermented by unscrupulous merchants in an artificially catalyzed way, and then add some additives to make the wine yellow, and then sold at **.

This wine is not considered a good wine. It's just that some unscrupulous merchants take advantage of the yellowing of good liquor to sell some liquor that looks like good liquor on the surface, but is actually inferior liquor. ”

Not necessarily, but in fact, many friends who are new to soy sauce wine will have the evaluation criteria for the better the yellower the wine, because in the general perception, everyone will think that the yellowing of the wine is the characteristic of the old wine that has passed the test of time, and for a period of time, some wine brand advertisements began to have remarks that the more yellow the color of the soy sauce wine, the older the wine, the higher the quality.

In fact, the reason why soy sauce liquor is slightly yellow and transparent is not only related to the vintage, but also to the raw materials (when the temperature of solid-state fermentation is high, the fermentation time is longer, and the storage time of the distilled liquor is longer, the liquor will be transparent and yellowish). ), production process (generally a good soy sauce wine is Daqu Kunsha process, eight times to add koji fermentation, the amount of koji is very large, and microorganisms will affect the color of the wine. ), blending (soy sauce wine is made by blending a variety of base wines of different years, flavors, and rounds.

When many wines are combined and blended, they also darken their color. ）

However, no matter which of the above factors are affected, most of the 10-year-old soy sauce wines are mostly colorless and transparent, and some of the good cellar environment is slightly pale yellow, which is the amber color that many wines advertise now; More than 20 years old, it shows a more obvious yellowish color; The 30-year-old Moutai is only slightly yellowish (this thing is not drunk by ordinary people, let alone widely circulated on the market, so there is basically no need to consider it).

Changing the color of the wine is a breeze with current technology. Some speculative soy sauce wineries or wine merchants often use pigments to make the wine slightly yellow, so wine yellow does not mean that the wine is old or good.

Here is a recommendation of a ration sauce wine, I have drunk it with friends before, called Qingyu case, it is the wine of Junfeng Liquor, it is also a relatively well-known manufacturer, the brand is not loud, there is not too much advertising premium, in terms of the taste of the wine is still very good, the wine in the core production area of Moutai Town square kilometers, that is, it is also made of high-grade red sorghum and the water in the middle of the wine river, 12987 Daqu Kunsha process.

With the popularity of soy sauce wine, the ** of soy sauce wine is also increasing day by day, so many wine friends began to "find another way" to find cheap soy sauce wine, but because of such market demand, but some criminals began their "routine" under the banner of authentic soy sauce wine, claiming that their wine is produced in Moutai Town, and the same wine quality as Kunsha wine, but ** is ridiculously cheap!

Summary. Hello, I'm glad to answer for you, for you to find out whether the yellowing of liquor is a good liquor: not all liquor is good wine when it is stored for a long time, in fact, the yellowing of liquor is only a difference in the process of brewing, there are many aroma types in liquor, and the color they present after storage is different, for example, the more typical three, sauce flavor type, strong fragrance type, light fragrance type liquor, high-quality sauce flavor wine is stored for a certain period of time The color is slightly yellow and transparent, and its representative is Moutai, The longer the storage time, the more yellow the color will be, if it does not change color, you have to wonder if it is a fake Moutai, and there is a really good strong flavor liquor, the longer it is stored, it will be slightly yellow or colorless, and the light fragrance type is the same as the rice-flavored liquor, their color will not change over time.

I hope mine can help you and have a great life, thank you.

Hello, I'm glad to answer for you, for you to find out whether the yellowing of liquor is a good liquor: not all liquor is good wine when it is stored for a long time, in fact, the yellowing of liquor is only a difference in the process of brewing, there are many aroma types in liquor, and the color they present after storage is different, for example, the more typical three, sauce flavor type, strong fragrance type, light fragrance type liquor, high-quality sauce flavor wine is stored for a certain period of time The color is slightly yellow and transparent, and its representative is Moutai, The longer the storage time, the more yellow the color will be, if it does not change color, you have to wonder if it is a fake Moutai, and there is a really good strong flavor liquor, the longer it is stored, it will be slightly yellow or colorless, and the light fragrance type is the same as the rice-flavored liquor, their color will not change over time. I hope mine can help you and have a great life, thank you.

Generally speaking, if it is a high-quality wine, it can be drunk when it is yellow; If it is an inferior wine, it is usually not drinkable when it is yellow, and the specific analysis is as follows: wine is a beverage made from sorghum, barley, rice and other raw materials, which has the effects of blood circulation and medicinal potential. If it is a high-quality He Laopei wine yellowing, it is usually related to factors such as long storage time, brewing process, raw materials, wine-making containers, etc., yellowing is a normal phenomenon, and it can generally be drunk, and it usually does not harm the health of the body. If it is an inferior wine that turns yellow, it may be related to the addition of food additives such as sea buckthorn yellow and caramel color, and it is generally not drinkable.

It should be noted that excessive alcohol consumption may lead to gastritis, alcoholic fat and liver diseases, and it is recommended to drink alcohol in moderation or abstain from alcohol, which is conducive to good health.

Yellowing of liquor is not necessarily a good wine.

First of all, we must know that the yellowing of liquor is not necessarily a good liquor, and some liquor is yellowing because of its process, so the brewed liquor is slightly yellow, such as sauce-flavored liquor, and sauce-flavored liquor mostly uses the Kunsha process, which will make the liquor slightly yellow during the brewing process, which is a normal phenomenon.

However, some liquor yellowing means that there are a lot of impurities in the liquor, because the modern liquor technology is very superb, the liquor in ancient times was basically yellow, at that time there was no good liquor environment, and the process was relatively backward, so there were a lot of impurities in the brewed liquor, and the liquor would be yellow.

The standard of a good wine

1. Aroma

As soon as you open the cap of a good wine, the aroma of the wine will come to your face, and you will have a long aftertaste and the urge to drink it.

2. Entrance

The better the liquor, the better it will be. The entrance is sweet, soft, not spicy, and the wine has a pure aroma. Poor liquor is strong, spicy, and choking.

3. Don't go up

The upper head is dizzy and uncomfortable after drinking, and if you don't go up, although you will be dizzy, you will not feel uncomfortable, and you will be in a stable state when the alcohol enters the human body, and you can sleep peacefully.

Rice wine is boiled, millet and glutinous rice are constantly stirred in the process of cooking, the moisture is reduced, the temperature is high, and the color will be deepened after the cooking is completed, so the color is due to the grain itself.

Rice wine is one of the oldest liquors in the world, known as the liquid cake, originated in China, and only China has it, belongs to the brewed wine, and beer, wine and called the world's three major ancient wines. It uses rice, millet and millet as raw materials, contains 21 kinds of amino acids, and the general wine abbreviation refers to the content of Zheng essence as 14%-20%. About 3,000 years ago, the Chinese invented the compound fermentation method of koji and began to make rice wine in large quantities.

Rice wine has a wide range of origins and many varieties, including Shaoxing Zhuangyuan Red, Shaoxing Daughter Red, Shandong Jimo Old Wine, etc.