Well, check whether the color of the wine is clear and bright, especially white wine. It must be colorless and transparent when placed in the bottle. The difference can be that two bottles of wine of the same brand are suddenly poured.

The foam slowly disappears in a bottle of wine. The foam slowly disappears, indicating a high concentration of alcohol. When stored for a long time, the drink has a mellow taste.

This is because ethanol and water turn into alcohol, and the longer the time, the ester , the reaction of wine storage time, the more fragrant the wine.

2. To see if there is suspension or sedimentation, turn the bottle upside down toward the light and observe.

It can be clearly seen that if the bottle has fragments or sediments, there will be problems with the quality of the wine. .

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3. Check that the packaging is well sealed and clean. Nowadays, many wineries have aluminum spirals [printed]. This is mostly for food insurance.

Then check the trademark on the bottle. It is generally genuine. Wine trademarks are relatively finely printed,

the colors are also very bright, and have a certain gloss, while fake ones are very rough.

4. What did you see? Beer, what is it? The brand of wine is certainly an important aspect of a bottle of wine.

? The former

Chinese

drinks use the following method:

1. Take a drop of wine and put it on my hand, and then touch it with my hand to feel the slight smell of the heart The heat emitted by the aroma of the wine means that the wine is good. If the wine smells mild and sweet, if it smells bitter, it will undoubtedly be a bad wine.

2. Turn the bottle upside down and look at the changes in the hops in the bottle. If the hops are densely packed and disappear immediately, there is no obvious uneven distribution.

Muddy wine is inferior wine; if the hops are distributed evenly, The uniformity, the density is significantly turned up, and the notch slowly disappears from the fine wine, making for a high-quality wine.

3. Take a drop of edible oil and put it into the wine. If it is found that the irregular sedimentation rate of the oil in the wine is significantly changed compared to the flooding of low-quality wine,

If it is found in the wine The oil found sinks more often and evenly spreads, compared with high quality wines.