The longer the shelf life, the better the liquor

First of all, not all baijiu is suitable for long-term storage like soy sauce wine.

If the quality of the liquor itself is reliable, from the perspective of food safety, strong liquor is not easy to deteriorate under suitable storage conditions. Therefore, theoretically, for distilled spirits, as long as the alcohol content exceeds 30 degrees, the storage environment is suitable, and the seal is good, it will not deteriorate for a long time, that is to say, it will not expire.

However, from the perspective of drinking, most of the domestic liquor is now added with spices in the process of blending. The final taste of the wine is not completely formed by the natural fermentation and aging process. Therefore, it may happen that after a long period of storage, the flavor of the sake changes, and finally the flavor of the sake changes.

For the better quality sauce-flavored liquor, because it is mostly brewed with pure grains, it is more likely that the taste will improve after long-term storage.

Secondly, the longer the sauce wine is, the better it tastes.

The longer the soy sauce wine is stored, the higher the maturity and the more elegant the aroma, but generally the old wine that is more than 15 years old is used as an important flavored wine, and it is not good to drink it directly. It is necessary to adjust the hook, and a variety of different vintage liquors are blended to make the liquor body achieve a taste of sweet, sour, bitter, spicy and astringent, so that each taste is more coordinated with each other, and the strengths of each other are complemented by each other's shortcomings.

For example, like Tongyuan Meng's liquor (because I have been exposed to the process of this brand, so take him as an example), after brewing, after more than three years of constant temperature cellaring, the cellaring process itself is a very complex oxidation, reduction, esterification, decomposition, polymerization and other chemical and physical reaction processes, after a long period of storage, can make the sauce flavor liquor more mellow and fragrant. The final liquor is blended to achieve the best taste of the product.

One more thing to say here, blending does not mean blending alcohol or other substances, blending is the blending of wines of different years, in essence, soy sauce wine is still brewed, and no other foreign substances are added, so brands have their own blending standards, so that the taste is stable and unified.

Therefore, to sum up, the longer the shelf life, the better the liquor.

Is liquor better the longer it is stored? The insider broke the news and told the people around him as soon as possible.

The longer the liquor is stored, the stronger the flavor will be, this is because "the alcohol (ethanol) in the liquor becomes acetaldehyde after a long period of storage", if the "storage conditions" of the liquor can be guaranteed (sealed, at a temperature of 0-30 degrees Celsius), it can be drunk after years of storage, otherwise it needs to be "depending on the situation".

If the aromatic liquor is stored for five years, its taste and aroma will be reduced. Usually wines above 53 degrees can be stored for a long time. Because of this kind of liquor, alcohol and water molecules are easy to combine, and it is easy to emit a mellow aroma after a long time.

However, if it is less than 53 degrees, if it is stored for too long, it will not only taste bad, but also tend to stink. Although there is no problem with the storage of liquor if the degree is high enough, the best time to drink it is still controlled within 15 years.

Is it better to store liquor for as long as possible? There is no need to store these wines, so remind your family and friends as soon as possible! Life tips, life tips, life tips.

First of all, it should be a liquor made from pure grains, so that it has the meaning of storage, and the longer it lasts, the more mellow the wine will be. But some are not, there are a lot of liquor on the market that are blended with alcohol, and they make this fake wine in order to obtain higher profits, in fact, this wine not only has no fragrance, but the longer it is stored, the more difficult it will taste to drink.

The older the liquor, the more fragrant it becomes, which is actually a wrong theory. There is an optimal tasting period, with the extension of time, the alcohol of the liquor will volatilize, making the liquor bland, not the longer the storage, the better. The best storage period should be combined with the quality and production process of liquor, liquor degree and other indicators, generally the original liquor can be properly stored for a long time, and the bottled liquor is slightly shorter, which is a relative concept.

No. The storage of liquor depends on its process and degree and other indicators, some are suitable for a long time, and some are not.

Not all wines are more fragrant the longer they are stored. If it is not stored properly, it is easy to cause problems such as dilution of wine flavor and increased volatilization loss over time.