Why do some liquor with the same degree taste spicy and some are not?

What we should be clear about is why baijiu has a "spicy" taste. First of all, if you trace the history of baijiu brewing, many people do not realize that the traditional sense of liquor is synthesized from the three main flavors of sour, sweet and spicy. Under normal circumstances, if the liquor is properly blended and the body of the liquor is harmonious, these three flavors will not highlight one flavor in particular.

Secondly, the taste of pure alcohol in the taste experience is slightly sweet, not the "spicy" we expect, so why does the liquor have a "spicy" taste? Let's let Xiaojiu and everyone unveil the mystery of the "spicy" liquor!

I believe that many wine lovers know very well that the composition of liquor is very complex, in addition to water, there are alcohols, aldehydes, esters, phenols, trace elements and other components in the liquor, and there are other complex sub-components in each component, which together constitute the complex taste and flavor of liquor, so our liquor will have so many aromas and genres! So after these substances, which substances determine the "spicy" taste of liquor?

Aldehydes are the main factors that cause the taste of liquor to be "spicy", and then specifically the main component is acetaldehyde, the higher the composition of acetaldehyde in the liquor, the spicier the taste of the liquor, why is there acetaldehyde in the liquor? Here is a small bottle to share with you the experience of a winemaker:

The production of aldehydes in the liquor body is mainly produced in the process of brewing, for example, the amount of auxiliary materials used in liquor is relatively large, and if there is no steamed liquor to make wine, the liquor will produce a spicy taste; For example, if the fermentation temperature is too high or the fermentation temperature is uneven during the fermentation process, more acetaldehyde will grow during abnormal fermentation, and the wine will naturally produce a heavier "spicy" taste!

The definition of liquor degree is the volume ratio of alcohol in the liquor, for example, the alcohol content in 100 ml of a certain wine is 10 ml, then the degree of this wine is 10 degrees, and the taste of pure alcohol has been mentioned in the small wine bottle above, so no matter how high the degree of liquor is, how much alcohol contains has no effect on the taste of liquor, that is to say, the degree of liquor is not directly related to the "spicy" taste of liquor!

Therefore, for a good bottle of wine, the harmony of the wine is very important, giving people a sense of balance and layering in various senses that ordinary wines cannot achieve! Therefore, when evaluating or tasting a liquor, we should be clear about the relationship between the degree of liquor and "spicy": the degree of liquor does not affect whether the liquor will taste spicy!

Drink and sing wildly, who is the hero? I hope everyone can find a drinking friend who appreciates themselves like Li Bai - Du Fu, but good drinking does not mean alcoholism, and the small wine bottle still reminds everyone: drink in moderation and live a healthy life!

Many friends have reported that they bought the same wine in the same place, the packaging and production date are the same, why do they taste different after opening the bottle and drinking it?

Is there a bottle of fake wine? Or is the quality of the wine uneven? Deceiving customers?

Actually, this is mainly due to two reasons:

1. Storage environment and winemaking process.

Real breweries, such as the sake lees of Linying Shaokang Distillery, are stored in a fixed environment, at a fixed temperature, with a fixed humidity, etc., so there is basically no difference in taste.

However, some wineries, because of the uneven environment, cannot achieve uniformity in terms of ensuring temperature, humidity and other storage environments, which will lead to different tastes of the same batch of wine, such as high temperature will make the quality of the wine age, the taste is sour, and low temperature will precipitate the aromatic esters, resulting in taste differences.

Secondly, it is the winemaker's process, each jar of wine, the winemaker will adjust according to a fixed proportion in the process of blending, although it is a fixed proportion, but it is not guaranteed that each jar is exactly the same, and this taste is different, which just shows that this is a good wine prepared by the real winemaker.

Therefore, the winemaker's approach will also be a factor.

2. The environment after purchasing alcohol.

After the same batch of wine is sent to various places, some will pass through trains, some will pass through freight, some will pass through ships, etc., and different transportation and environment will have different impacts.

Moreover, after the wine is bought home, whether the temperature at home is high or low will also affect the quality and taste of the wine, for example, if it is exposed to the sun, the microorganisms in the wine will accelerate the oxidation, and the natural taste is not as good as the quality at low temperature.

Therefore, if you encounter the same wine, but the quality is different, there is no need to make a fuss, it is likely to be caused by the above reasons.

One is because they have different brewing methods, generally speaking, those that are more comfortable to drink are brewed with pure grains. And most of the bad tastes are some liquor blended with edible alcohol. In addition, depending on the time and place where the sake is brewed, differences such as water can affect the taste of the sake.

It is because even if it is the same degree of liquor, their production process is different, and many of the ingredients in it are also different, so the existing taste is relatively spicy, and some will not be spicy.

Generally, it has little to do with the degree but with the year it is brewed and stored, as well as the ingredients, which are generally brewed from pure grains, and the taste is softer and not spicy when it is drunk for a long time.

Baijiu has a strong flavor type and a sauce flavor type, the same degree strong flavor type will be a little spicy, while the sauce flavor type is not so spicy.

The spicy throat of baijiu is mainly related to its production process and process, and it has little to do with the degree. Pure alcohol is slightly sweet in taste, not spicy. The aldehydes contained in liquor are the main reason for the pungency of liquor.

The composition of wine is very complex, in addition to water, there are alcohols, aldehydes, esters, phenols, acids, sugars, trace elements, metal ions, ......Well, each also contains complex subcategories, and these substances together make up the taste and flavor of baijiu, some smell fragrant, some have sour, sweet, bitter, and some discolor. The main cause of the "spicy" feeling is aldehydes, the main component of which is acetaldehyde.