One: Look (mainly used to identify liquor). \x0d\\x0d\After pouring the white wine into the wine glass (the color of Maotai-flavor wine is transparent or slightly yellow), gently shake the wine glass to see the flow speed of the wine. The speed is slower than the flow speed of water. The reason is Liquor contains a variety of trace elements, which will directly affect the consistency and richness of the liquor. \x0d\\x0d\ Two: Nian (mainly used to identify liquor). \x0d\\x0d\You can feel the silky smoothness and astringency of the wine between your fingers, similar to the feeling of shaking hot chocolate. It is a good wine. Why do you say this? It is because there is a layer of esterified film in the wine molecules that is rich in Ester substances and water molecules are formed by long-term interpenetration and mutual penetration in wine, so the wine body will have a silky and astringent feeling. \x0d\\x0d\ Three: Overflow (How to identify beer). \x0d\\x0d\Pour beer into a clean wine glass, and the beer will overflow 10% of the glass. The main reason is that beer contains healthy metal factors selenium, zinc, and iron. The combination of these substances makes the structure of beer full of tension. \x0d\\x0d\ Four: Osmosis (mainly used to identify wine). \x0d\\x0d\Slowly drop the wine on the napkin. The wine will expand evenly and the edges will be light in color and have small traces of water. This is a sign of good wine. The specific gravity of alcohol and water in wine is different, and the diffusion speed is also different. After the wine has been sealed for a long time, the innate fermentation effect of koji has appeared. The koji is the core factor that directly determines the fusion degree of the wine body and esterification products. The better it is, the higher the degree of fusion and the perfect blend with water, the smaller the water marks will be. \x0d\\x0d\ Five: Rub (mainly used to identify liquor). \x0d\\x0d\Pour the liquor into the palms of your hands, rub them dry, and then smell the aroma of grains and tangy aroma. This identification method is simple and quick. This is done because the liquor must undergo strict technological processing before forming flavor quality. If there are evil smells, bran smell, cellar mud smell, musty smell, etc. in the liquor, it is caused by human negligence and it is inferior wine. Liquor can maintain the original flavor of grain. It is a symbol of high-quality liquor. \x0d\\x0d\ Six: Taste (mainly used to identify liquor). \x0d\\x0d\ During the wine tasting process, good wine has the characteristics of soft entrance, full aroma, mellow and fragrant aroma, and long aftertaste. \x0d\\x0d\Seven: Smell (mainly used to identify liquor). \x0d\\x0d\The rich aroma of real good wine slowly floats into the nasal cavity. At first, there is the aroma of rice, grain and compound aged wine. This aroma makes people feel fragrant and elegant. \x0d\\x0d\ Eight: The aroma of wine is obvious and there is no smell of wine (mainly used to identify liquor). \x0d\\x0d\If you encounter a really good wine during your wine tasting, you will feel a little tipsy after 2 hours but not drunk. There will be no feeling of dry mouth, no smell or smell of wine, and no peculiar smell in urine. . \x0d\\x0d\Nine: Melted oil (mainly used to identify liquor). \x0d\\x0d\Liquor is rich in esters and aldehydes. These substances make the body of good liquor have oil-melting characteristics. If you want to evaluate the quality of a wine, you can put a drop of it into the wine. Oil, if the edible wine can spread and sink naturally and evenly in the wine, it is a good wine. \x0d\\x0d\ Ten: Hops - shake the bottle (mainly used to identify liquor). \x0d\\x0d\ Turn the bottle upside down and you can see the evenly distributed hops. When you turn it up, the density gap is obvious and the wine is clear and the hops slowly disappear. Hops are related to the alcohol content and the proportion of ethyl acetate. Different proportions lead to different forms of hops. High-quality wine is characterized by fine and dense hops, followed by white wine with coarse hops. \x0d\\x0d\Turn the bottle upside down and shake it, and observe the changes in the hops. Wine with dense hops that disappear slowly is a high-quality wine, and wine with fewer hops that disappear quickly is a low-quality wine.