Is it good wine for liquor to be yellowed, and is it good for liquor to be yellow

Yellowish wine is not necessarily old. In fact, not all fragrant liquor will be yellowed, there are vintage sauce-flavored liquors, the liquor is more likely to show a natural yellowing color, and like the fragrant liquor, itself is named for being clean and translucent, and the emphasis is on a net, so even if the fragrant liquor for decades is not as obvious as the yellowing of the sauce-flavored liquor for more than ten years.

If you look closely, you can see a slight green feeling, and if you are more than ten years old, you will see that it is amber.

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 some old liquors are yellow.

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.

In fact, not all flavored liquor will be yellowed, and there is a year of sauce-flavored liquor, the liquor is more likely to show a natural yellowing color, and like the fragrant liquor, it is named after its cleanness and translucency.

Some soy sauce liquor distilled out is slightly yellowed sauce-flavored liquor, there are Daqu brewing and bran koji brewing, the general people drink the soy sauce liquor, are mainly Daqu brewing, bran koji soy sauce liquor, is a very niche category, in the taste, Daqu brewed soy sauce.

The yellowing of liquor is a good wine, a good wine.

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.

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.

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.

In daily life, we will see that the color of old wine that has been stored for a long time will gradually turn yellow. Therefore, some people will ask, the more yellow the color of the liquor, does it mean that the longer the liquor is stored? Are those yellowish liquors good? Can you think so?

We usually use words to describe the color and appearance of baijiu: colorless and transparent, clear and translucent, clean and free of impurities......This is what makes a good wine. The yellowing of the color of some liquor is a normal phenomenon that occurs when the liquor is stored for a long time, and the yellowing of the color cannot be used to judge the quality of the liquor.

Why does the color of liquor turn yellow?

The yellowing of liquor is related to the raw materials of liquor, brewing technology, storage time, environment, etc.

First of all, a series of subtle chemical reactions will occur in the brewing process of baijiu, and the liquor body contains major aromatic substances, such as alkyds, esters, ketones and other compounds, which will show different degrees of yellow, making the liquor yellow.

Secondly, during the storage of liquor, slow and complex chemical changes occur inside the liquor body, which increases the content of aldehydes and ketones. Therefore, the longer the liquor is stored, the more pronounced the reaction will be, and the more yellow the liquor will be. Therefore, it is often said that old wine will become more and more yellow, and this yellow color is also an important manifestation of good wine.

Finally, the sediment in the wine can cause the wine to be polluted and yellow. When there are trace amounts of suspended solids and other impurities in the wine, it will cause a slight color development. Although these impurities and suspended solids are invisible to the naked eye, they can greatly affect the quality and taste of baijiu.

Many people think that a yellowish liquor is a good wine, and if you think so, you have fallen into the trap of some merchants! Because some unscrupulous merchants have seized this psychology of consumers, using additives and other substances to make the wine yellow, and deceiving consumers that the products they produce are old wine!

Therefore, yellowed liquor is not necessarily a good wine! When we buy wine, we must do our homework in advance in order to choose our favorite wine!

Reasons for the yellowing of liquor: the iron-containing container will bring a yellowish color to the wine due to the peeling off of the paint; If the ceramic jar or canned wine is too long, the wine will be slightly yellow due to the dissolution of the substances in the jar or jar into the wine; Long-term use of inferior containers or pipeline transportation also causes the color of the wine to be yellowish. In addition, after a long period of natural storage, the wine becomes slightly yellow due to a series of redox reactions between the trace flavor components in the wine.

Relevant knowledge. The color substances produced during the fermentation process are mostly found in soy sauce wine and wine with flavor. Due to the high temperature accumulation and fermentation, the koji and the grain undergo enzymatic browning and non-enzymatic browning reactions, both of which will produce a yellow substance, which will be integrated into the wine body and bring a hint of burnt yellow to the wine.

In addition, due to repeated fermentation and distillation in the brewing process, a very large amount of koji is used, which makes the color content of the grain loss too large, and it may also be due to improper control of the temperature and heat in the process of distilling the liquor, which missteamed the color quality in the grain loss. It is also possible that the temperature is not properly grasped during the saccharification and fermentation process, which may turn yellow soon after storage, or it may be yellow when it is distilled.

Precautions. A lot of liquor is stored properly, and over time, it will indeed become more and more mellow, the taste will become better and better, and the color will turn yellow. But it can't be said that all yellowish liquor is good wine, and this is not an inevitable relationship.

There are two kinds of yellowing of liquor. One is a better quality liquor, if it is stored for a long time, so that the yellow color will become heavier and heavier. Another is that when the liquor is distilled, it is not very clean, and the liquor contains more impurities.

After being stored for a period of time, pure grain liquor or sauce-flavored liquor is prone to yellowing, and this will also happen to aromatic liquor and strong aroma liquor, while light-flavored liquor and rice-flavored liquor will not turn yellow.

Generally speaking, after the sauce-flavored liquor leaves the factory, it will have a slight yellow color after it has been purchased and stored for five years. Even if the fragrant liquor is stored for a long time, it will not appear yellow.

Rice-flavored liquor itself is colorless and transparent, and if you buy this type of liquor, it means that the quality is unqualified, not a good old liquor.

Some liquor turns yellow, and it may also be a hermit who has artificially added substances that cause the liquor to turn yellow, and it is possible that the liquor such as Yuqi is a food additive with caramel color.

Of course, although caramel-colored food additives are not very harmful, it is best not to buy this kind of wine when encountering it, because this kind of wine is generally "fake".