People's understanding of old wine is wrong. Real "aged wine" refers to wine brewed and stored in sealed barrels, not wine sealed in bottles at home. It is best to drink bottled wine within three years. If it is stored for a long time, even if it does not deteriorate, it will cause problems such as reduced alcohol content and weak wine taste.

As the saying goes, ginger is old and spicy, and wine is old and fragrant. Most good wines must be aged, and only aged wines can have the quality of good wines. Aging is a process that distilled liquor must go through. Generally speaking, after distilled liquor has just been steamed, the sensory quality is poor, the aroma is not right, the taste is not good, and it is a bit spicy. Therefore, after a certain period of storage and aging, the ingredients in wine tend to be consistent, the aroma of wine increases, and the taste is soft. After this period of aging, the quality of wine is improved. Therefore, the price of liquor will be priced according to the length of storage life. ?

If you want to store your own liquor, I suggest you store it in a cool and dark place. Of course, the best choice for storing liquor is to plug the pot with a cork and seal it with a plastic sheet. Wrap it in yellow mud and seal it tightly. At present, aged wine with strong aroma is most suitable for perennial storage.

1 reasonable storage period of maotai-flavor liquor? The reasonable storage period of Maotai-flavor liquor is more than 3 years. The early storage period is mainly the change period of liquor aroma, the middle period is mainly the change period of liquor taste, and the late period is mainly the change period of liquor style. The wine body stored at constant temperature has outstanding sauce flavor, mellow, harmonious and delicate feeling; However, the wine stored naturally has a strong aroma, but lacks a mellow and delicate feeling. It is suggested that maotai-flavor liquor should be stored at constant temperature.

2. Changes of aroma components in Fen-flavor liquor during storage. The aging process of liquor is a complex physical and chemical change process, and aging liquor is a comprehensive system with dynamic balance of various substances. In order to explore the changing law of aroma components in Fenjiu, Fenjiu with different storage time, same year and different alcohol content was analyzed. The results showed that the high-alcohol liquor was stable during storage, and its main aroma components, ethyl acetate and ethyl lactate, decreased with the increase of liquor age, and the corresponding acid content increased. However, the quality of low-alcohol and low-alcohol wines changes greatly during storage, and the original balance of aroma components changes with the decrease of alcohol content, which makes the acid in the wine increase and the ester decrease. During the storage of Fen-flavor liquor, the total acid gradually increased, the total ester gradually decreased, and it tended to be stable in the later period. The increase and decrease of low-alcohol liquor were obviously greater than that of low-alcohol liquor. Higher alcohols tend to increase first and then decrease. The storage time should be well controlled, and excessive ripening can not only improve the quality, but also reduce the quality.