Why is the sauce flavored liquor more fragrant the older it gets, and the stronger the aroma and the

The composition of the aroma of sauce-flavored liquor is extremely complex and has not yet been conclusively determined, but it is generally believed that the aroma of sauce-flavored liquor is a compound aroma composed of acidic substances with high boiling points and alcohols with low boiling points. The reasons why the sauce-flavored liquor becomes more fragrant the older it ages, and the reasons why the quality of the liquor decreases after a long time, such as strong aroma and clear fragrance, are as follows:

1. With the extension of storage time, the alcohol, ester and acid components in the liquor are converted into each other, just like the water mill rain flower stone, which makes the liquor body tend to be round, so everyone will feel that the older the sauce-flavored liquor, the more fragrant, the softer and better it tastes.

2. With the extension of storage time, the alcohol and flavor substances in the liquor are more or less lost due to volatilization. The longer the alcohol evaporates, the lighter the aroma it has and the taste decreases.

After five years, the taste of ordinary aromatic wine will become lighter and the aroma will weaken; The longer the strong flavor liquor is stored, the worse the liquor quality will be; However, for sauce-flavored liquor, it is the most suitable liquor for storage. Because of the difference in the quality of the wine itself, the quality of the packaging seal, and the difference in storage conditions, the difference in storage effect is gradually reflected.

Jiada Dajiu took root here 200 years ago, with the earliest history dating back to 1803. At that time, the descendants of Wang Zhongjun, a famous general in the late Ming Dynasty, settled in Xiaolu Township, Longjing Town, Renhuai City, Guizhou Province, and founded the Yamato Distillery with traditional handicrafts inherited by the family.

This perception is wrong.

First, all wines are more fragrant, softer, and better tasted the older they are.

Second, all liquors have a decrease in alcohol flavor as the alcohol content decreases.

All, the sauce-flavored liquor is also highly suitable for storage, and the low alcohol is not suitable for storage. The strong and fragrant liquor is also suitable for storage.

Important high-temperature resistant microorganisms in the process of making sauce-flavored liquor do not include lactobacillus.

During the fermentation process, if lactobacilli are present, the wine will become sour and affect the taste. The composition of lactobacillus is relatively special, it is a low-temperature resistant microorganism, and it will quickly disappear in a high temperature state.

The sauce flavor type, also known as the thatching type, is represented by Moutai and the well-known wine at home and abroad, and belongs to the Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow.

Mainly soy sauce, slightly burnt (but not outstanding), the fragrance is delicate, complex, supple and contains Lu (Luxiang) is not prominent, the ester fragrance is soft and elegant, the ester is soft and coordinated, the ester is followed by the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup is not dispersed for a long time (Moutai has the saying of "buckle the cup and dress up the Hongxun Rixiang"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

The standard comments of the sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, and style (prominent, obvious, acceptable).

The national standard for sauce-flavored liquor (GB T 26760-2011) was officially issued by the National Standards Committee and officially implemented on December 1, 2011, which is a recommended standard for the industry. This is the first national standard for sauce-flavored liquor in China.

The national standard for sauce-flavored liquor clearly stipulates that sauce-flavored liquor shall not add edible alcohol and aromatic, flavorful and color-colored substances produced by non-liquor fermentation, and shall be made of sorghum, wheat, water, etc. as raw materials through traditional solid-state fermentation, and there are detailed provisions on inspection rules, signs, packaging, transportation and storage.

Sauce flavor liquor is a unique liquor in China, which has high historical value and cultural inheritance value. During the production process, soy sauce wine needs to be aged for a long time to achieve the best quality and taste. However, many people don't understand why the sauce wine gets more and more fragrant as it ages.

Next, I will analyze the production process, chemical composition and other aspects.

First of all, to understand why soy sauce wine becomes more fragrant as it ages, it is necessary to understand the process of making soy sauce wine. Generally speaking, the brewing process of soy sauce wine can be divided into five steps, including the cooking of grain and rice, the saccharification of starch, the fermentation of sugar liquid, the fermentation of dregs and aging. Aging is an important part of the production of soy sauce wine, and it is also one of the decisive factors affecting the quality of soy sauce wine.

Sauce wine needs to be slowly aged in wooden barrels or clay pots to gradually become rich, soft and aromatic.

Secondly, the aging process of soy sauce wine involves many changes in chemical composition. During the aging process, the alcohols, acids, esters and other substances in the soy sauce wine will be continuously decomposed and transformed, and some new chemical components will be gradually added. For example, the esterification of fatty acids and alcohols increases the fullness and softness of the wine, and the condensation of amides adds to the unique aroma of the sauce-flavored wine.

In addition, the tartaric acid in the wine will continue to precipitate, making the sauce wine more transparent and clear, and can remove some undesirable flavors and impurities.

Thirdly, the aging time of soy sauce wine is also an important factor affecting its aroma. After several years of aging, the chemical composition of the wine gradually becomes richer and more complex, and the aroma becomes more intense and unique. In the process of making soy sauce sake, it is not simply by infusing spices to increase the aroma, but by aging it slowly and over a long period of time.

Therefore, the older the more fragrant it is, it is not just a slogan, but a truth that can stand the test of time.

Finally, the more the sauce fragrant Shendan wine will become more and more fragrant as it ages, which is also related to the level and skill of brewing. Unlike other baijiu, the brewing process of soy sauce liquor is very complex and requires the cooperation of many links and techniques. After hundreds of years of precipitation, the brewing technology of soy sauce wine has formed a set of fine production processes and recipe systems.

For winemakers, experience and skill play a decisive role in the taste and aroma of soy sauce wine. Only by strictly following the traditional craftsmanship and techniques in the brewing process can the soy sauce wine become more and more fragrant as it ages.

To sum up, the more the wine will age, the more fragrant it will become, which is the result of the combined effect of many factors such as the change of chemical composition in the wine, the accumulation of aging time, and the cooperation of brewing technology. The brewing process is very delicate and complex, requiring a long period of aging to achieve the best quality and taste, and at the same time, it requires a wealth of experience and technical support. As a classic in the Chinese cultural base, soy sauce wine has become a unique cultural symbol and the embodiment of values.

Sauce-flavored wine is not always better the older it gets. Although the taste and flavor of sauce-flavored baijiu will become more beautiful with age, over-aging will cause the body to become cloudy and the taste will become bitter.

In addition, there are differences between different types of baijiu, some baijiu is suitable for long-term storage, while others are not suitable for long-term storage in Tingzhou. For example, soy sauce baijiu is a type of Chinese baijiu that is known for its unique flavor and aroma, and in terms of taste, the best shelf life for soy sauce liquor should be between 5 and 10 years. In the process of disguised storage, if the storage conditions are not appropriate, it will cause the wine to become cloudy and bitter, and it will also affect the flavor and quality of the wine.

.Sauce-flavored liquor is brewed from pure grains, and there is no possibility of adding any aroma or flavor substances.

The brewing process of sauce-flavored liquor is relatively special, and the brewing process of sauce-flavored liquor determines that it can make full use of the microbiota and exert its own effects, so that it can reach the realm of "the older it is, the more fragrant it is". However, the quality of other aromatic liquors decreases as they age. Most sauce-flavored liquor is a pure natural product of pure grain brewing and natural fermentation, and it does not add any flavor components.

One of the main reasons why most Chinese baijiu cannot become more fragrant as it ages is that when it is stored for a long time, the "added ingredients" in the liquor will gradually volatilize, and the corresponding aroma will gradually decrease. Moreover, the main aroma substance has not been found in the sauce-flavored liquor so far, so even if someone wants to fake it by adding synthetics, there is no way to start it, which excludes the possibility of adding any aroma and flavor substances.

Sauce-flavored liquor is not the older the better.

On major ** platforms, articles such as "sauce-flavored liquor becomes more fragrant the older it gets, and other flavored liquors can't" have emerged in large numbers, and even reached the state of swiping the screen.

Among them, there are many people who use "the production method of sauce-flavored liquor is very traditional, and the brewing process of 12987 is incomparable to other flavors" as a classic argument, in order to praise the sauce-flavored liquor and further belittle the aging effect of other flavors.

Is this really the case? Or is there someone deliberately hyping it? Here's the answer.

20% of drinking friends believe that exaggerating the aging effect of sauce-flavored liquor is the capital behind the speculation: "Sauce-flavored liquor is easy to become sour after being stored for a long time, and among all liquors, the most unstable is sauce-flavored liquor." The price-performance ratio of sauce-flavored liquor is not high, and the wine above 200 yuan is okay to drink, and the wine below 100 yuan is beaten by other flavors.

Now the sauce-flavored liquor is taking the high-end route, and it is no longer the ration wine of our people. ”

30% of wine lovers have a neutral attitude: "If the liquor is stored for a period of time, the taste will be greatly improved." After time precipitation, the harmful substances in the wine are exhausted, and the substances produced by microbial fermentation in the wine make the wine more mellow.

It's just that the fragrance type is different, the effect is different, the time is different, and the effect is not the same. Generally speaking, sauce-flavored liquor is stored.

For more than three or five years, the taste has changed greatly, followed by strong fragrance and fragrance even more so. ”

The remaining 50% of wine lovers believe that only sauce-flavored liquor becomes more and more fragrant as it ages, after all, Kweichow Moutai is the most typical example.

As the saying goes, "seeing is believing". There is also one of the most straightforward verification methods.

There are ** old wine sellers on the streets everywhere, and the wine in it is not divided into any flavor type, that is to say, as long as it is an old brand of famous wine, it is valuable.

A drinking friend said, "Some time ago, a friend moved and turned out a few bottles of Fenjiu left over from his marriage 18 years ago. Fenjiu in the 70s and Fenjiu in 88 are worth a lot of money. ”

Therefore, as long as it is a pure grain solid-state fermented liquor, no matter what the flavor type is, the liquor contains these substances, and contains a lot of trace components, and it will change after a few years or more than ten years. Due to the different qualities of each type of liquor, the time required for aging is different.

No, there are also strong aroma and light flavor liquor, which are more fragrant the older they are.

No, I personally think that all pure grain solid-state fermented liquor no matter what flavor type. After a few years of storage, the trace components in the wine will change to varying degrees.

Yes, indeed, because that's what the properties of this wine are.

The fragrance is strong for up to 20 years, and the sauce fragrance is 30 years. I can't afford to drink it any longer.