How to judge the quality of liquor from the taste?

The tasting of liquor is generally divided into four steps: seeing its color, smelling its fragrance, tasting its taste, and making a comprehensive judgment. Look at the color with your eyes and look down, gently shake the wine glass for observation and identification, try to make the wine glass face the light when observing the color of the liquor, or use a piece of white paper under the wine glass to see whether its color is clear and transparent, whether there is suspended solids, and whether there is precipitation.

Generally, good liquor is relatively clear and pure. When smelling the aroma, you need to lower your head slightly, place the wine glass at a distance of 1-3cm under your nose, gently shake the liquor to make the aroma overflow, and inhale into the glass to feel the aroma of the liquor. The aroma of the four special oriental rhymes is relatively pure, with the compound aroma of "thick head, sauce tail, and clear middle", which belongs to the special aroma liquor of "three types with no reliance".

Generally speaking, the aroma of liquor is relatively pure, and some liquor sometimes has a strange aroma, violent aroma, etc., which are abnormal aromas. The taste is the most critical step in the wine tasting process, which is judged by the human taste organ. Hold up the wine glass, drink a small amount of wine in the mouth, after the wine is inhaled, try to let the wine cover the tongue surface, because our taste distribution on the tongue surface is different, sweet on the tip of the tongue, bitter on the root of the tongue, sour and salty on both sides of the tongue, the wine can only be fully identified when the tongue is covered with the tongue.

Immediately after swallowing, inhale with your mouth open and exhale with your mouth closed to savor the flavor. Generally, the most basic taste requirements for liquor are pure taste, and there can be no obvious spicy, bitter, sour, astringent and evil smell after taste. One of the criteria for judging the quality of liquor is to look at the aftertaste, which is the sum of the residual taste in the mouth after the wine is swallowed and the aroma of the aroma substances in the nasal cavity after vaporization.

Generally, the aftertaste is relatively clean. To a certain extent, the aftertaste can reflect the complexity and layering of the wine, but it cannot be relied on alone to measure the quality of the wine, and it is also necessary to comprehensively taste from a variety of angles to judge the quality of the wine. The comprehensive judgment of color, aroma and taste is a comprehensive reflection of the quality of liquor, that is, the typicality of flavor characteristics.

The overall style comes out, the *** bad comes out, and the whole tasting process is completed.

Many friends like to drink, but they don't know how to distinguish it, so it is very practical to teach everyone to easily distinguish the quality of liquor.

1. Look. After pouring the liquor into the wine glass (the color of the sauce-flavored liquor is transparent or slightly yellow), gently shake the wine glass to see the speed of the liquor, which is slower than the speed of water flow, because the liquor contains a variety of trace elements, which will directly affect the consistency and richness of the liquor.

2. Pull. The wine can feel silky and astringent between the fingers, similar to the feeling of hot chocolate, why is it a good wine? It is because there is a layer of ester film in the wine molecule, which is rich in ester substances and water molecules, which are formed by long-term intermingling and penetration in the wine, so the wine body will have a silky and astringent feeling.

3. Rub. Pour the liquor into the palm of your hand, rub it dry with your hands, and then gently smell the aroma of grain and the tangy aroma, this method of identification is simple and fast. This is done because the liquor in the brewing process, to go through strict process management, if there is a mistake in the operation will bring the liquor to the smell of evil, chaff, cellar mud odor and mildew and other miscellaneous odors, high-quality liquor can maintain the original flavor of the grain is a symbol of high-quality liquor.

4. Product. In the process of wine tasting, good wine has the characteristics of soft entrance, full aroma, mellow aroma and long aftertaste.

5. Smell. The rich aroma of real good wine slowly wafts into the nose and spring cavity, and at the beginning of the smell, there is the aroma of grain and compound aged old wine, which makes people feel fragrant and elegant.

6. The aroma of the wine is obviously no wine odor. Taste high-quality liquor, although slightly drunk after drinking, but not on the head, no dry mouth, no smell of wine.

7. Melting oil. Baijiu is rich in esters and aldehydes, these substances make a good liquor body have the characteristics of oil melting, drop a drop of edible oil in the liquor, if the edible oil can be naturally and evenly diffused and sunk in the liquor, it is a good liquor.

1. Look: Pour the liquor into a glass and see how fast it flows in. Generally speaking, the flow rate of liquor is slower than that of water, this is because there are many trace elements in the wine, which is also related to the brewing process, and the trace elements will affect the speed and consistency of the flow.

2. Shake the wine bottle: This step is mainly to look at the hops. Shake the bottle upside down and watch how the hops change. If there are a lot of hops and they disappear slowly, it is a good liquor; If there are few hops, almost none and disappear quickly, it is a low-quality liquor.

3. Look at the implementation standard: In fact, according to the different production processes, liquor can be roughly divided into solid liquor, liquid liquor, and solid-liquid liquor. For example:

Solid-liquid method GB T20822: blended with no more than 30% solid pure grain base wine + edible alcohol + flavor + water. Liquid method GB T20821:

It is blended with edible alcohol. Solid state method: This is the real grain wine.

4. Refrigeration method: According to the inherent lipid physical characteristics in liquor, liquor can be put into the refrigerator for refrigeration. The puree liquor contains lipid substances, and if the temperature is below 1 °C, the liquor will crystallize and solidify.

And if the wine bottle is a glass bottle, the liquor will not only condense, but also many flocculent substances. At this point, the wine is heated and the flocculent substance disappears. This is the phenomenon of lipid precipitation in physics.

If it is a blended liquor or an inferior liquor, this phenomenon will not occur.

5. Smell: When a really good liquor first smells, it has a grain aroma and a compound aroma of aged liquor, and the aroma is particularly strong, slowly wafting into the nasal cavity, which makes people feel refreshed.

6. Taste: The high-quality liquor tastes also very rich, with a long aftertaste, no wounds, a long entrance and a full aroma.

7. Mixed with oil: According to physical standards, liquor is rich in esters and aldehydes. If a drop of cooking oil is added at this time, the esters and aldehydes can be well integrated into the oil and the oil can be evenly diffused in the liquor.

Taste, the easiest, *** recognized.

It must be reflected by the taste of the liquor, the taste of the liquor, and the quality of the bottle, but also through the degree of the liquor, how much the wine is worth, whether the quality is good, and so on.

According to the taste of the liquor, according to the smell of the liquor, and according to the color of the liquor, a good taste of liquor is very good.

You can taste it, and you can also learn about the ingredients and concentration in the liquor, as well as the smell. In this way, you can judge the good and the bad.

It is judged by the materials of the liquor, the production method of the liquor, the color, smell, alcohol concentration, and taste of the liquor.