Category: Life >> Food/Cooking

Analysis:

1. Maotai-flavor type, also known as Maotai-flavor type, represented by Kweichow Moutai

The aroma of this type of liquor is fragrant but not bright, low but not light, mellow and elegant, not strong or strong, and has an aftertaste It has a long lasting aroma, and the aroma lingers for a long time after being poured into the cup overnight. The empty cup is more fragrant than the real cup, making it endlessly memorable. Maotai-flavor liquor is a blend of Maotai-flavor liquor, cellar-flavor liquor and mellow sweet liquor. The so-called sauce-flavor refers to the aroma of wine that is similar to sauce-flavored food. The composition of the aroma of sauce-flavor wine is extremely complex and has not yet been determined. However, it is generally believed that the sauce-flavor aroma is composed of high-boiling acidic substances and low-boiling alcohols. Complex aroma.

2. Strong-flavor type, also known as Lu-flavor type

Represented by Sichuan Luzhou Laojiao Tequ. Luzhou-flavor liquor has the characteristics of rich aroma, soft and sweet taste, harmonious aroma, sweet entrance, soft mouthfeel, and long tail. This is also the main basis for judging the quality of Luzhou-flavor liquor. The main component of the typical style of strong-flavor wine is ethyl acetate, which has a high aroma content and prominent aroma. The variety and output of strong-flavor liquor rank first among Daqu liquors in the country. Among the eight famous liquors in the country, Wuliangye, Luzhou Laojiao Tequ, Jiannanchun, Yanghe Daqu and Gujing Gongjiu are all outstanding representatives of strong-flavor self-made liquors.

3. Light-flavor type, also known as Fen-flavor type

Mainly represented by Shanxi Xinghua Village Fenjiu, light-flavor liquor has a refreshing and fragrant aroma, a sweet and harmonious taste, a pure, mellow and soft taste. The main aroma of the wine is ethyl acetate and ethyl lactate. The combination of the two forms the main aroma of the wine, which is characterized by clear, refreshing, mellow and clean. The light aroma style basically represents the basic aroma characteristics of my country’s Laobaigan liquor.

4. Rice-flavored wine

Rice-flavored wine refers to a type of rice-flavored liquor represented by Guilin Sanhua Liquor, which is a traditional wine type with a long history in China. Rice-flavored wine has a soft honey aroma, is elegant and pure, has a soft entrance and a pleasant aftertaste, giving people a simple and pure aesthetic feeling. The aroma composition of rice-flavored wine is that the content of ethyl lactate is greater than that of ethyl acetate, and the content of higher alcohols is also higher. Many, together form its main aroma. Representatives of this type of wine include Guilin Sanhua Wine, Quanzhou Xiangshan Wine, Guangdong Changdong Shao and other Xiaoqu rice wines. 5. Double-flavor type, also known as compound-flavor type, is a liquor with two or more main aromas

This type of liquor draws on the advantages of light-flavor, strong-flavor and sauce-flavor liquors in the brewing process. The essence is original and garrisoned on the basis of inheriting and carrying forward the traditional brewing technology. The styles of dual-flavor liquors vary greatly, and some are even completely different. The smell, mouth and aftertaste of this kind of liquor have different aromas, and they have the style of one liquor with multiple fragrances. The dual-flavor liquor is represented by Dong Jiu. Dong Jiu has the rich aroma of Daqu Liquor and the soft, mellow, comfortable and sweet taste of Xiaoqu Liquor. It has a unique style.

The above aroma types are only the more obvious aroma types in Chinese liquor. However, sometimes even the same aroma type of liquor is not necessarily exactly the same aroma. Take Wuliangye and Luzhou Lao which are both strong aroma types. For example, Jiaotequ, Gujing Gongjiu, etc., their aromas and flavors are also significantly different, and their aromas are also different, because the unique flavors of various famous wines not only depend on the content of their main aroma, but also are affected by various The influence of the mutual contrast, contrast and balance of fragrance components.

The formation of wine aroma style involves many factors, some of which are still a mystery to humans and require further research and exploration. With the development of brewing science in our country, our country’s liquor More unique styles will emerge.

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Rice wine: Drink it after heating it appropriately, and the taste will be even better. In modern times, tin jugs are used to hold wine, and the wine is placed in the pot to warm the wine. It is generally appropriate not to scald the mouth. This temperature is about 45 to 50 degrees. Liquor: Generally, it is drunk at room temperature, but after it is slightly warmed before drinking, the taste will be softer, the aroma will be rich, and the evil smell will disappear. The main reason is that at higher temperatures, some low-boiling-point components in wine, such as acetaldehyde and methanol, are more volatile. These components usually contain spicy flavors.

Wine: The suitable drinking temperature for different wines is different; white wine and rosé wine: 8 to 12 degrees; champagne, sparkling wine and sweet white wine 6 to 8 degrees; fresh red wine 12 to 14 degrees; aged red wine Fifteen to eighteen degrees; Beer: It is a low-alcohol beverage. The suitable drinking temperature is between seven and ten degrees, and some are even around five degrees. If drinking dark beer, the temperature will be lower. The more popular method is to freeze the wine in the refrigerator until there is a thin layer of frost on the surface before taking it out to drink. The combination of food and food is not necessarily just for gourmets. If you remember the following points, you can confidently choose a wine that matches the taste of your dinner. Pair a dish with only one kind of wine; pair a light dish with a light wine; Fatty dishes should be paired with fresh wine; rich dishes should be paired with strong wine; local dishes should be paired with local wines; famous dishes should be paired with famous wines; in special vintages and famous wines, there may be no dishes at all because they are too perfect. Experts recommend eating just one slice of cheese. Generally speaking: duck meat is very common in Chinese cuisine. If it is smoked duck or roast duck, you can choose a light to medium consistency red wine. If it is with gravy (such as Teochew sauce duck), you can pair it with a richer and mellow wine. wine. Sichuan food is usually spicy and oily. If you use white meat, or seafood and shellfish, you can choose champagne or fresh and refreshing white wine. For other ingredients, pair it with red wine. Cantonese fried dim sum is best paired with champagne and light, fresh white wine. If it is steamed shrimp, tofu skin, chicken or pork, it can be paired with a bottle of medium to rich white wine. If it is roast duck and other meat, it is better to pair it with red wine. Seafood and shellfish are best paired with champagne and non-sweet white wine. Champagne is especially delicious when paired with shellfish, crab, shrimp, etc. Chicken and pork go well with mild seasonings, or stir-fry quickly, all of the above suggestions. But if the pork is grilled into "char siu" meat, it will be better paired with a bottle of light to medium-bodied red wine, and Hainanese chicken rice will also taste delicious with champagne. Shark's fin and champagne are the perfect pairing. Of course, add a drop of cognac to the soup. For noodles based on seafood and shellfish, choose a medium- to full-bodied white wine. For Cantonese beef braised noodles that you can’t resist, pair it with a medium-to-full-bodied red wine. If there are a lot of mushrooms in the vegetable rice, red wine is the best pairing. When there is too much chilli and coconut milk in the paella, avoid pairing it with wine. If the food is not very spicy, choose champagne or a spicy white wine based on the ingredients in the rice dish, whether it is seafood, shellfish, white meat or red meat. The general drinking method is: dry (sour) wine should be drunk before sweet wine; white wine should be drank before red wine; new wine should be drank before old wine; light wine should be drank before thick wine; secondary wine should be drunk before Drink before leveling. When a guest comes to your home, you can pour him a glass of whiskey and brandy with ice cubes or soda water, and drink it while chatting. Before meals, you can drink some light aperitifs. A variety of dry wines, such as dry red or dry white, should be consumed with meals. After the meal, you can drink sweet wine, such as sherry, port, etc. To celebrate a holiday or anniversary, open a bottle of sparkling champagne and drink with everyone. Wine is generally divided into: static wine: red wine, white wine, rose wine; sparkling wine: champagne; fortified wine: port, sherry, natural liqueur flavored wine: such as absinthe; Pinot liqueur. Wine is divided into grams of sugar (glucose) per liter: dry: less than four grams of sugar per liter; semi-dry: 4.1 to 12 grams; semi-sweet: 12.1 to 50 grams. /L; sweet type: 50.1 ≥ g/L. The best conditions for storing wine are: the ideal temperature is around 11 degrees and the humidity is around 70; light can easily cause the deterioration of wine, so it is best to have backlight or no light; it should be ventilated, and if you keep the wine in the refrigerator, avoid keeping it for too long. To prevent refrigerator odor from penetrating into the wine; try to avoid moving the wine around; store it flat or preferably at 45 degrees. The best wine glass is a colorless and transparent glass so that the true color of the wine can be seen. The best shape is tulip-shaped, with the mouth of the cup retracted a little inward to allow the aroma of the wine to condense. The cup must have feet, which not only makes it easier to shake the wine cup, but also prevents the temperature of the hand from raising the temperature of the wine and changing the taste of the wine. Fill the glass one-quarter to two-thirds full with wine. When opening wine, use a knife to cut the envelope of the bottle along the protruding upper or lower edge of the bottle; use a piece of cloth to wipe away bacteria and other dirt on the bottle; use a bottle opener to pull out the cork; After removing the cork, it is best to smell the cork to see if there is any odor to determine whether the wine has gone bad.

To identify good and bad liquor, before opening the bottle and drinking, take a drop of liquor and put it in the palm of your hand, and then touch and rub the palms of your hands for a while. If the liquor smells fragrant after being heated, it is a fine liquor; if it smells sweet, it is a fine liquor. A medium wine; if it smells bitter, it must be a bad wine. Turn the bottle upside down and check the changes in the hops in the bottle. If the hops turn up densely and disappear immediately, and there is obvious uneven distribution, and the wine is turbid, it is inferior wine; if the hops are evenly distributed, the density gap is obvious when turning up, and the wine is turbid. If it disappears slowly and the wine is clear, it is a high-quality wine. Take a drop of cooking oil and place it in the wine. If the oil is found to spread irregularly in the wine and the sinking speed changes significantly, it is a poor-quality wine; if it is found that the oil is spreading more regularly and sinks evenly in the wine, it is a high-quality wine. When drinking beer, you need to look, smell, and taste: First look: Look at the color of the wine. Ordinary light-colored beer should be light yellow or golden yellow, dark beer should be reddish brown or light brown; look at the transparency, the wine should be Clear and transparent, no suspended matter or sediment; look at the foam afterward. When poured into a non-greasy glass, the foam should rise quickly, and the foam height should account for one-third of the cup. When the beer temperature is between eight and fifteen degrees, The foam will not disappear within five minutes. At the same time, the foam should be fine and white, with traces of foam still left after scattering on the wall of the cup. Second smell: smell the aroma, put it above the wine glass and inhale gently through your nose. There should be obvious hop aroma, fresh and no aging smell. Dark beers should also have aromas of burnt malt. Three tastes: Taste the taste. Good beer has a pure taste, no yeasty or other strange flavors, and a refreshing, harmonious and soft taste, without obvious astringency. Some people like to pour beer slowly, fearing that the beer will foam overflowing. However, insiders believe that the foam of beer has nutrients, and drinking beer without foam is not called drinking beer. When drinking beer, you should also wash the beer glass and avoid being greasy. If you are particular about it, put the clean glass in the refrigerator to cool down. When pouring wine, the beer bottle and wine glass should be at right angles. The wine should be poured into the center of the glass until the foam rises to the rim of the glass. Wait for a moment, and after the foam subsides, pour the wine into the center of the cup again until the foam forms a crown and rises above the rim of the cup. To drink rice wine, you can eat it with the grains or just drink the juice. The latter is more common. The traditional way of drinking is to drink it warm, by placing the wine container in hot water or heating it over a fire. The distinctive features of warm drinks are the rich aroma and soft taste of the wine. However, the heating time should not be too long, otherwise the alcohol will evaporate and become tasteless. Generally in winter, warm drinks are popular. Another way is to drink it at room temperature. In Hong Kong and Japan, it is popular to drink it with ice. That is, add some ice cubes to the glass, pour a small amount of rice wine, and finally add water to dilute it and drink it. Some people can also put a slice of lemon into the cup. When drinking, you can better appreciate the unique flavor of rice wine by pairing it with different dishes. Take Shaoxing wine as an example: Dry Yuanhong wine should be paired with vegetables, jellyfish skin and other cold dishes; semi-dry rice wine should be paired with rice wine. Meat, hairy crabs; semi-sweet wine, suitable for chicken and duck; sweet wine, suitable for beets. Wine is usually drunk at the table, so it is often called table wine. When serving wine, if there are multiple wines, which wine is served first and which wine is served last? There are several international rules: serve white wine first, then red wine; serve new wine first, then old wine; serve first Light wine, then mellow wine; dry wine first, then sweet wine.