Because according to the national standard, as long as the wine reaches 10, there is no shelf life, so low-alcohol wine can be preserved for a long time as it reaches the corresponding standard.

Liquor generally has three brewing methods: solid method, liquid method and solid-liquid method. Pure grain wine is naturally fermented with grain as raw material, which belongs to solid-state method and is resistant to storage. The longer it lasts, the more fragrant it tastes. The liquor brewed by liquid method and solid-liquid method is not brewed by pure grain, and it will have a pungent smell when stored for a long time, and the alcohol content in it will decrease with time, and it tastes as tasteless as water, and the more it is put, the less valuable it is.

Matters needing attention in liquor storage

According to the implementation standards, there are more than ten kinds of liquor flavors, such as sauce flavor, fragrance and strong fragrance. All tastes have their own merits, and some are suitable for long-term preservation. For example, Maotai-flavor liquor is suitable for long-term storage for 5- 10 years. Luzhou-flavor is suitable for storage for 3-5 years. After a long time, it will lose its aroma and strength.

Among them, Fen-flavor liquor has pure quality, soft and mellow entrance and refreshing aftertaste. Whether it is aged for 50 years or 10 years, it is actually blended with the corresponding old wine as a seasoning wine, and it is not really stored for 50 years. No matter what taste it is, generally speaking, if it is stored for more than 10 years, the taste will miss the best drinking period. As a flavoring wine, it can be matched with new wine to obtain the best flavor.