Why do you still like to drink spicy liquor? Why is liquor spicy?

Why do people still like to drink white wine? Because this is a kind of mood, a feeling, when you like to drink, it is nothing more than when you are particularly happy, or when you are particularly sad, or when you have some unavoidable drinking. At that time, wine was not a drink, but a mood flavoring, a bridge to communicate events.

If we don't drink wine, we can't taste the spicy taste.

Perhaps, simply put, wine, drink is the mood, drink the atmosphere. Although the wine is spicy, there are many lovers. The state after drinking may be able to carry everything in the heart, so everything is in the wine.

Drinking alcohol is a kind of soft violence, and most of the people who persuade them to drink are not to make the other party happy, but mainly to liven up the atmosphere and other ulterior purposes. In addition, people who like to drink also like to drink with several people, and they like the feeling of being anesthetized by alcohol together and showing off their alcohol consumption to each other. Drinking is a feeling and atmosphere

There are still many people who like to drink spicy liquor. That's because he was able to taste it. And if there is a better wine, they may feel better when you drink it. How to solve the worries, only Du Kang.

Because the proper spiciness of baijiu will increase appetite, and the appropriate spiciness, it is addictive.

Because we have a deep liquor culture in China, we think that if we drink baijiu, after drinking, it will make our people enter a more wonderful level. So although the liquor is very spicy, many people are still willing to drink it.

Very few people like to drink until they vomit stomach acid during socializing, and few people like to just taste it, so we frame this question as: drink your favorite alcoholic beverage in your favorite places and people and do whatever you want.

Water and drinks can't make my behavior break through traditional perceptions, nor can I be tolerated and evaluated by others beyond tradition.

So I think if you want to drink, it's to create the illusion of freedom and you can do whatever you want and be in control.

Personally, I like the feeling of being slightly drunk, I can allow myself to cry about uneasy things, I can allow myself to put aside all my worries and sleep until the hangover disappears, I can tell the person I love that I am drunk, so everything I say is the truth that you usually can't hear, you can tell yourself that being drunk is a full stop, and you will wake up tomorrow and be ready to go.

Although the baijiu has a spicy feeling in the mouth, there is an aftertaste in the throat after the entrance, giving people an endless aftertaste, which is also a spicy baijiu but some people like it.

Good liquor is not spicy. Drink a little good liquor, sweet and sweet, soft and moisturizing the throat.

Because baijiu is so common nowadays that it is needed on many occasions, baijiu can increase people's feelings and soothe people's emotions is a good thing.

Liquor is very bitter but life is even more bitter, many people in life when they are frustrated, sad and sad will choose to get drunk to relieve a thousand sorrows, forget the bitterness of life for a short time, the anesthetic effect of alcohol makes them obsessed, often drinking alcohol is like smoking, and it will be addictive in the long run.

Because some people feel that the liquor will smell a unique aroma after being left for a long time, but those who do not drink alcohol feel that it smells bad and personal taste.

The liquor is spicy, why do you still like to drink the people who drink it? Whether it is liquor, beer or wine, she likes to drink, it is a matter of human character.

People drink a little liquor appropriately, in fact, can promote blood circulation, can also make their neurasthenia effective**, in short, drinking a little less alcohol is good for the human body.

Alcohol has several control effects, that is, long-term drinking, which is a kind of mental control. Is there a way to behave on it.

Drinking alcohol has become a culture in China.

Cigarettes don't smell good, and boys smoke the same.

And you know it's not good for your health, so don't you drink it the same?

There are spicy and non-spicy liquor, and the reason why baijiu is spicy is because.

We all know that liquor is made from grain, and the main ingredient is alcohol, but in the process of brewing, some links enter the air, resulting in the production of a type called acrolein.

of substances. The amount of this substance in baijiu is very small, but it is enough to change the taste of baijiu.

The taste of the liquor that has just been brewed is generally stronger, and it will feel a little spicy in the taste, but the longer it is stored, the better the taste of the liquor will be, which is one of the reasons why the older the liquor is more valuable.

Of course, some people think that the quality is not good? In fact, it is not entirely correct, because now the wine of more than ten yuan is not spicy, and the wine sold on the market for hundreds of yuan is also spicy, this is just a problem of the brewing process, if this batch of liquor is not paid attention to when brewing, it will enter the air and produce acrolein.

Because the alcohol content in the liquor is high, it is said that people who can't drink it feel a little spicy when they drink it, and those who can drink it feel very fragrant.

The main reason for the spicinessiness of baijiu is that in addition to alcohol, baijiu also contains spicy substances represented by aldehydes.

Nowadays, when people have dinner together, they must also drink alcohol at the table. However, when drinking, many people also find that many times even though it is the same degree of liquor, their taste is not the same, some are easier to eat, and some can feel a kind of spicy taste in the mouth, which is unacceptable for people who don't like to drink baijiu. Why is liquor spicy?

As we all know, liquor is made from grain, and the main ingredient is alcohol, and in the process of brewing, some links enter the air, resulting in the production of a substance called acrolein. Although the content of this substance in baijiu is not much, it is enough to change the taste of baijiu. In addition, whether the liquor is spicy or not also has some relationship with the storage time, the taste of the liquor just brewed is generally heavier, and it will feel a little spicy in the taste, but the longer it is stored, the better the taste of the liquor will be.

After reading the above explanation, some people may think, does spicy wine mean that the quality is not good? In fact, there is no such statement, now more than ten yuan of wine is not spicy, and the market sells hundreds of dollars of wine is also spicy, if this batch of liquor enters the air when brewing, acrolein will have this spicy taste. However, it is worth noting that there are a lot of alcoholic blended wines on the market now, and the taste of these wines is generally spicy, and drinking such wine often is more harmful to the body, so it is better to drink less such wine.

The reason why baijiu is very spicy is that baijiu contains some aldehydes, which is also the material basis of the spicy taste in the liquor. x0d x0a 1. The degree generally refers to the "alcohol content", which is expressed by volume fraction according to the current national standard. Therefore, "the same alcohol content" generally refers to the same alcohol content, while the alcohol is "slightly sweet" in taste, so there is no necessary relationship between the degree of liquor and whether the liquor is spicy or not.

Of course, there is also a situation where when blending liquor with edible alcohol, when the quality of the alcohol used is poor, it will also have a spicy taste. \x0d\x0a

The main substances that cause spicy wine are aldehydes, and the most affected spicy aldehyde among aldehydes is acetaldehyde. The production of aldehydes is mainly caused by improper operation in the brewing process.

When the fermentation temperature is too high and the operating conditions are not good, the lactic acid bacteria will produce glycerol aldehyde and acrolein, which will cause abnormal fermentation, increase the spiciness, or the amount of auxiliary materials is too large, and it will be used for production without steaming, so that a large amount of furfural will be generated after the polypentose in the brewing process is heated, so that the wine will produce bran flavor and dry and spicy taste.

Liquor is a distilled liquor made by cooking, saccharification, fermentation and distillation with grains as the main raw material, large koji, small koji or bran koji and liquor mother as saccharification starter agents. It is also known as soju, old white dry, burning knives, etc. The wine is colorless and transparent, the smell is fragrant and pure, and the entrance is sweet and refreshing.

The types of liquor brewed by cooking, saccharification, fermentation, distillation, aging and blending with koji and liquor mother as saccharification starter and starchy raw materials include liquor, beer, wine, rice wine, rice wine, medicinal wine, etc.

Different wines have different main aroma types, and people in different places have different preferences for wine aroma types.

1. Sauce-flavored liquor.

It is also known as sauce-flavored liquor, and its main feature is that it is soft and moist.

2. Strong aroma liquor.

Characterized by strong aroma and sweetness, the fermentation raw materials are a variety of raw materials, mainly sorghum, and the fermentation adopts the mixed steaming and slag continuation process. Fermentation is carried out in aged cellars, and there are also artificial cellars. Among the liquors, the production of strong flavor liquor is the largest. The liquor produced by wineries in Sichuan and other places is of this type.

3. Fragrant liquor.

It is called fragrant liquor, which adopts the fermentation process of steaming and cleaning slag, and the fermentation adopts a ground tank.

4. Rice-flavored liquor.

It is characterized by the pure flavor of rice.

5. Sesame-flavored liquor.

It has the strengths of three flavor types: thick, clear and sauce, and is the youngest member of China's "Eleven Flavor Types".