Love to drink soy sauce wine, what knowledge do you need to know to choose wine without taking detou

If you love to drink soy sauce wine, you must learn to read the ingredient list of soy sauce wine, so that you will not make a mistake in choosing soy sauce wine.

You should learn about the relevant knowledge from friends who know wine, and determine the right type of wine for you through the comparison between the quality of wine.

Because in general, everyoneThe drinks are all ordinary types of liquor, so it is said that there is little contact with this sauce-flavored liquor, and many people are not used to it.

There are few sauce-flavored liquor factories, and the output is low, so ordinary people can't drink it. Sauce-flavored liquor can only be produced on both sides of the Chishui River. You should have heard that in the 60s of the last century, Moutai Distillery moved to Zunyi, and no matter how much it tried in Zunyi, it could not achieve the quality of the soy sauce wine produced in Moutai Town, and later moved the factory site back to Moutai Town.

The original Moutai Distillery in Zunyi has become the current Zhen Distillery.

Introduction to soy sauce wine

Mainly soy sauce aroma, slightly burnt (but not out), delicate and complex, supple and lulu (luxiang) is not prominent, ester fragrance is soft and elegant, ester first and then sauce, sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance of the empty cup lasts for a long time (Moutai has the saying of "deducting the cup every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

The standard comments of 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, style (prominent, obvious, acceptable).

I want to vomit in one mouthful, how can you get used to it? There are also too many soy sauce wines and Moutai series in Moutai Town on the market now....It's hard to tell the real from the fake! Now most of the industrial liquor and blended liquor we drink, gutter oil want to make you money, and the profit of wine is so violent that you don't make much money?

After drinking the sauce-flavored type, it turned yellow and sweet, and the next day it didn't go up, I thought it was better. Anyway, no matter what kind of wine, the taste is good to swallow, no matter how much you drink, as long as you don't go up the next day, it's good wine!

Aromatic liquor is 100% of the raw materials ground into powder for fermentation, and the production cycle is as fast as one month;

The raw material must be less than 25% crushing rate for fermentation, and the production cycle is one year.

Therefore, the raw materials are not crushed to better ensure the quality of fermentation, and the long production cycle makes the raw materials deeply fermented, and there are many fragrant substances, so the sauce is mellow and has the advantages of aging and fragrant (in the national quality inspection standard for soy sauce wine, white catkins are allowed to appear in the wine when the room temperature is lower than ten degrees in winter, also because there are many aromatic substances), which is why most people who understand wine favor soy sauce wine.

Why is a person who understands wine suitable for soy sauce and fragrant wine, because a person who understands wine, he knows that soy sauce wine is, not blended, and is directly brewed. So they understand the people of wine. I love to drink soy sauce wine.

Drinking, like eating and eating, has a personal preference and a personal level of liking.

It's just a personal taste preference.

Who said that people who know how to drink only drink sauce-flavored ones? This old white is also tired, and the pot wine is stronger, but the personality is different, and the taste of the wine drunk is different.

As a dark horse in the liquor industry in recent years, Slow Drunk Sauce Liquor, a subsidiary of Slow Tipsy Ecology, has always adhered to the quality route and inherited the spirit of ingenuity; Gain public recognition with the ultimate scene-based experience. In order to make a real pure grain wine, the slow drunken soy sauce wine has its own production process: simply put, it is "1298733", that is, one cycle a year, two feeding, nine cooking, eight fermentation, seven pouring, three highs and three longs.

Ingenuity is the guarantee of quality, and the process pursues a "slow" word: slow grain selection, slow koji, slow fermentation, slow storage, slow tasting, and slow life. Good wine takes time to make, and so does slow drunkenness, which must be aged for five years before it leaves the factory.

From the above process, we see a "slow life", which is also a way of life advocated by the slow drunk ecology. Slow is ingenuity, it follows the laws of nature, and slow is also a kind of life attitude and mood. Healthy drinking, sipping slowly, slowing down the pace of life, so that consumers can experience the culture of slow-drunk soy sauce and wine.

Drunk is slightly drunk, drunk is the degree, drunk is the appropriate distance, drunk is decent, drunk is elegant beauty, drunk is a healthy way, slow drunkenness is the attitude of life. Drink slowly, savor the sweet, sour, bitter and spicy astringencies contained in soy sauce wine, feel the unique flavor of soy sauce wine, and savor the essence of this ancient winemaking technique.