Aroma: Fen-flavor liquor should be pure, Qu-flavor liquor should be strong, Maotai-flavor liquor should be outstanding, and rice-flavor liquor should be elegant and fragrant, otherwise it will not be fragrant.
Taste: The taste should be mellow, free from exogenous pathogens, peculiar smell and strong irritation. beer
After high-quality beer is poured into the cup, the yellow color is clear and bright, there is no odor, and there must be foam. According to national standards, the foam of bottled beer can last for 200 seconds, second-class beer can last for 170 seconds, and third-class beer can last for 120 seconds. In canned beer, the foam of high-quality beer can last170s, second-grade beer can last150s and third-grade beer can last120s. Imported wine and spirits
In Chinese mainland, cognac is the most serious counterfeit foreign wine, and cognac counterfeiting is mostly concentrated in three brands: Hennessy, remy martin and Martell.
Logo: the labels of foreign wines should have Chinese logo and health inspection and quarantine seal; Real labels should be clear and distinct; The label of fake wine is illegible and irregular.
Liquid: authentic liquid is golden yellow and translucent; The liquid of fake wine is dim and its luster is poor.
Bottle cap: The metal anti-counterfeiting cover on the genuine bottle cap is integrated with the bottle cap, with strict workmanship and neat and shiny plastic packaging, while the anti-counterfeiting cover on the fake wine is sticky and rough in workmanship.
Anti-counterfeiting marks: genuine anti-counterfeiting marks can have different pattern changes at different angles, and anti-counterfeiting lines can be torn off; The anti-counterfeiting logo of fake wine is dim, the pattern transformation is not obvious, and sometimes anti-counterfeiting lines are printed.
First, the classification of wine. AAA wine is one of the places where counterfeiters often set foot. There are seven kinds of wine: white wine, beer, yellow wine, wine, fruit wine, dew wine and medicated wine.
Second, the identification of the quality of famous liquor:
1. Liquor flavor type (1) Maotai flavor characteristics: Maotai flavor is outstanding, elegant and meticulous; The aroma is fragrant but not bright, low but not light; Full-bodied, with a long aftertaste; Pour into the cup and leave it overnight, but the aroma of the empty cup will remain after drinking. Typical Moutai liquor, followed by Langjiu, Wuling liquor, Yingchun liquor and Longbin liquor.
(2) Luzhou-flavor characteristics: strong fragrance; Soft and sweet, the entrance is sweet, and the entrance is soft; The tail is clean and has a long aftertaste. Typical Sichuan LU ZHOU LAO JIAO CO.,LTD, famous wines include Wuliangye, Yanghe Daqu, Gu Jing Winery, Jiannanchun, Shuanggou Daqu, Huaibei Kouzi Liquor and Handan Congtai Liquor.
(3) Fragrance characteristics: pure fragrance, harmonious taste, slightly refreshing taste and endless aftertaste, with traditional tempting style. Typical Fenjiu in Xing * * Township, Shanxi Province, besides Henan Baofeng Liquor, there are Liuquxiang, xifeng liquor and Kaoliang Liquor in Qixian County, Shanxi Province.
(4) The characteristics of rice fragrance: the honey fragrance is elegant and pure white, the entrance is soft and soft, the entrance is sweet and the aftertaste is pleasant. Xiaoqu liquor mostly belongs to rice flavor type, and sometimes it has pleasant medicinal flavor. Representative wines are: Guilin Sanhua Wine, Quanzhou Xiangshan Wine, Guangdong Chenghai Shiquan, Changle Shao and so on.
(5) Complex flavor characteristics: it has two or more kinds of liquor aroma, and it has the style of one wine with many flavors. Representative wines include Dongjiu (with medicinal flavor) in famous wines and Bai Yunbian (with faint scent and maotai flavor) in high-quality wines. The aroma of liquor is generally not prominent, so it is difficult to distinguish its aroma types. ;
2. The color of inferior liquor (1) is abnormal.
Loss of light-wine mixed with any bad particles will lose light. Sometimes the glass of bottled wine is poor, the color is dark or unclean, and the wine loses its luster from the outside of the bottle, but this does not mean that the wine is crumbling.
Milky white-white wine is due to cold, too much high-grade alcohol, or when adding pulp.
Grayish-white suspended solids-Due to liquor filtration and other reasons, fibers are mixed into liquor and adsorb some metal oxides or other suspended solids. Flocculent wine often produces a kind of white material similar to cotton wool at low temperature (below 0℃), which floats or precipitates in the wine and disappears reversibly at high temperature.
Due to the extreme high temperature in production, yellowed substances are formed, and the finished wine turns yellow due to metals such as iron. To distinguish, some liquors are originally yellow.
Browning is formed by dissolving blood gel in a container, especially in low-alcohol liquor.
Black-because there are black precipitates of lead and lead sulfide in wine (lead acetate precipitates as white), it is toxic.
Blue-wine is blue due to copper rust infection, and copper compounds are also toxic.
White precipitation-the precipitation of bottle wine is caused by more sodium silicate in the glass.
Blue-black precipitate-Blue-black precipitate is formed by iron ion pine tannin.
(2) Odor. Odor mainly includes: excessive spicy taste and strong irritation; Odor and foul smell; The sour smell is too strong and pungent; Bitter taste; Bitter taste of cola; Bad smell and bitter taste; Astringent taste; Bitter taste; Bran taste and astringency of grain; Oil smell; Peanut oil flavor; Mildew smell; Burning smell; The smell of grass; Turpentine flavor; The stench of nitrogen compounds; Rubber smell; Alcohol smell; Fishy smell; The smell of substitute materials, etc. ;
3. Packaging identification
(1) packaging means of fake wine packaging is an important aspect when identifying wine. Generally speaking, the manufacture of fake wine is based on famous wine, and there are four methods:
(1) Real bottles of fake wine are sold in specially purchased waste wine bottles filled with wine with similar fragrance.
(2) The real label of bad wine is stolen from the factory or bought at a high price.
(three) fake wine labels, with the purchase of famous wine bottles or wine bottles similar in shape to the famous wine, affixed with forged trademark logo of famous wine.
(4) Fake labels of inferior wines, buying batches of low-grade wines and changing the fake labels with bottles similar in shape to famous wine bottles. Fake wine is different from real wine in trademark, bottle cap, bottle body, specification and loading capacity.
(2) Identification of counterfeit wine packaging bottle caps: genuine, and the bottle caps have a unified logo; The anti-theft cover is intact, the patterns and handwriting on it are firm and clear, and the rubber cap outside the crown cover is well sealed; Smell with your nose, there is no overflowing wine fragrance; Bottle glass is of good quality, bubble-free and colorless. Label: genuine, with batch number printed on the back of the label, blue or red; Trademarks generally use bronzing patterns printed on drum plates, which have a cloud convex feeling to the touch, clear handwriting, accurate overprinter and bright colors; The trademark is clean, dust-free and brand-new; The label is also printed with the name of the wine, alcohol content, factory name and address.
Third, the sensory evaluation of beer:
1. Look at the transparency: that is, lift the bottle to observe the transparency of the beer liquid. The liquor is transparent and clear, with high glossy quality; Liquor is turbid, with floc precipitation, small particles and loss of light, which is inferior.
2. Observe the color (opaque) (1) Visual inspection method: pour the beer into a colorless and transparent glass and observe its color. Among them, the high-quality yellow beer is light yellow with green, and the lighter the color, the better; High-quality dark beer is dark brown, and the darker the color, the stronger the better. (2) Colorimetry: It is a more accurate method to identify the color value of beer. The method is: add 0. 100 ml iodine solution into100 ml distilled water, and the number of ml is consistent with the color of the identified beer to show the color value. The color value of yellow beer in China is required to be in the range of 0.23-0.6 ml; Dark beer costs more than 5 pounds.
Step 3 measure foam. Pour beer into a clean glass and the foam will rise immediately. The foam is rich, large, white and delicate, and lasts for a long time (it will not disappear after being stuck on the cup wall for more than three minutes). The rough color depth of the foam soon disappears.
4. smell the aroma. The taste of beer is pure and soft, cool and refreshing, while the taste is dull and the smell is unpleasant. In terms of aroma, yellow beer is superior to the outstanding fragrance of wine, and dark beer is superior to the obvious malt aroma.
5. The quality of beer depends not only on a single component, but also on the composition and proportion of each component. Characteristics of high-quality beer; Liquor is clear and shiny; Pour into the cup, the foaming force is strong, the foam is fine and white, and the durability is good, at least not less than 3 minutes; When drinking, yellow beer is rich in hops, and dark beer powder is rich in wheat teeth. The entrance feels mellow, soft and refreshing; Slightly bitter, no post-bitter.
The characteristics of inferior beer are: the liquor is turbid and dull, the foam is thick and disappears quickly, the entrance has rice flavor, rotten smell or sunlight flavor, the taste is light and the bitterness is obvious.
Deteriorated beer features: obvious sediment, light taste, sour, sticky and rancid, sediment will not dissolve under general temperature and heating conditions, and the wine is turbid and dull.
* * * * The first eye-catching bag touches six sides.
When buying wine, we must carefully and comprehensively inspect the brand name, color, pattern, label, bottle cap, bottle body, certificate, gift box and other aspects of the wine. The label printing of good wine is very particular; Excellent white paper, clear font specifications, bright and uniform colors, accurate pattern matching and no overlapping ink lines. The side seams of genuine packaging are neat and tight, and there are no uneven tightness and gaps. For example, the trademark and neck label of Wuliangye adopt Italian high-temperature baking technology, and at the same time, it adopts gold sticker sideline, which is more firm.
Due to the constant intrusion of "Gui Li", many liquor production enterprises have made great efforts in anti-counterfeiting and invested huge sums of money to improve anti-counterfeiting. On the one hand, they emphasize unrepeatable high technology, on the other hand, they also pursue simple and clear identifiability. For example, the box mouth of Wuliangye is a disposable anti-counterfeiting seal cover. After the bottle is taken out, the lid of the bottle is damaged, and it cannot be recycled, forming the first anti-counterfeiting barrier.
* * * * The second is to open the box and take something to check the bottle cap.
At present, most of the well-known liquor bottle caps in China use aluminum metal anti-theft caps, which are characterized by smooth bottle body, uniform shape, convenient opening, neat and clear patterns and characters on the bottle caps and close cooperation. If it is a counterfeit product, it will often drip out when it is turned upside down, and the cover is not easy to unscrew, and the pattern text is blurred.
The bottle cap of Wuliangye is protected by the most advanced technology at present, and it is affixed with "3M retro-reflective anti-counterfeiting film", which is very convenient for ordinary consumers to identify with their naked eyes: in natural light, consumers can clearly see the Wuliangye anti-counterfeiting logo in red on a white background, and then they can see that the original logo of Wuliangye hides and reflects the dazzling emblem of Wuliangye Winery, and the authenticity can be immediately identified.
* * * * The third way is to turn Gan Kun upside down and play with the bottle.
If it is in a colorless and transparent glass bottle, hold the bottle in your hand, turn it upside down slowly, and observe the bottom of the bottle in the light. If there are sunken substances or cloud-like phenomena, it means that there are many impurities in the wine; If the liquor has not lost its luster, turbidity and suspended matter, it shows that the quality of liquor is better. From the color point of view, except for Maotai-flavor liquor, general liquor should be colorless and transparent. If the wine is packed in a porcelain bottle or a colored glass bottle, shake it gently and open it, and also observe its color and sediment.
Although the outer packaging of some fake wines can be confused with the real ones, the degree of wine is not necessarily the same as the real ones, which can be distinguished by shaking. After shaking the bottle, if hops as big as millet and sorghum appear, the stacking time is about 15 seconds, and the alcohol content should be 53 -55 degrees; If hops are the size of sorghum grains, the stacking time is about 7 seconds and the alcohol content is about 57 -60 degrees.
* * * * Fourth, pour the wine into the cup and smell it.
Pour the wine into a colorless and transparent glass and observe it in natural light. Liquor should be clear and transparent, without suspended matter and sediment; Then smell its aroma, put your nose close to the mouth of the cup, and distinguish the level and characteristics of the aroma; Finally, taste the taste, drink a small amount of wine, and apply it on the tongue to identify the thickness, softness, alcohol and coarseness of the taste, whether the sour, sweet, sweet and spicy are coordinated, and whether there is a aftertaste. Wuliangye, brewed from sorghum, glutinous rice, rice, wheat and corn, has a long aroma, mellow taste, sweet mouth, clear throat and harmonious taste, just right, which is the first-class taste experience of liquor.
Low-grade inferior liquor is generally brewed with inferior or moldy grain, which has a rough process and makes people choke and hurt their heads.
* * * * The fifth wine warms the air and the oil drops sink to the bottom.
If consumers are still not sure whether the wine in the cup is genuine after the above procedures, there are two small moves that can easily measure the results.
* * * * Put a few drops of white wine in the palm of your hand, then cross your hands to make them contact and rub them hard. If the wine smells fragrant after heating, it is a high-quality wine; If the smell is sweet, it is a mid-range wine; Bitter and smelly, it's inferior wine.
* * * * Move 2 Add a drop of cooking oil to the wine and watch the oil move in the wine. If the oil spreads evenly and sinks evenly in the wine, the quality of the wine is better; If the oil diffuses irregularly in the wine and the sinking speed changes obviously, it can be determined that there is something wrong with the quality of the wine.