Question 1: What are the classifications of liquor? How to distinguish good from bad? (1) When purchasing bottled liquor, since it is impossible to open the cap and taste it first, you must observe and identify it carefully when selecting. The specific method is:
1. Check whether the wine is clear and translucent. Especially liquor, when bottled, must be colorless and transparent. When identifying, you can turn two bottles of the same brand of wine upside down at the same time. The bottle with the bubbles disappearing slowly is of good quality. The bubbles disappearing slowly means that the wine has high concentration, has been stored for a long time, and tastes mellow when you drink it. This is because the ethanol in the wine reacts with water to form ester. The longer the wine is stored, the more fragrant the wine will be.
2. Check whether there is suspended matter or sedimentation. Turn the wine bottle upside down and observe it toward the light. You can clearly see that if there are debris and sediment in the bottle, the quality of the wine will be a problem.
3. Check whether the packaging seal is clean and intact. Nowadays, many wineries use aluminum spiral "anti-theft caps" to seal their seals, which is safer; then check the trademark logo on the wine bottle. Generally, the trademark logo of real wine is more beautifully printed, the color is also very bright, and there is A certain sheen, whereas the fake ones are very rough.
4. Check which winery produces it and what brand of wine it is. This is also an important aspect in identifying bottled wine.
(2) Before opening the bottle for drinking, the following methods can be used:
1. Take a drop of wine and place it in the palm of your hand, then make the palms of your hands touch and rub for a while. After the wine heats up, If the smell is fragrant, it is a good wine; if the smell is sweet, it is a medium wine; if the smell is bitter, it must be a bad wine.
2. Turn the wine bottle upside down and observe the changes in the hops in the bottle. If the hops turn up densely and disappear immediately, there is no obvious uneven distribution, and the wine is turbid, it is a poor-quality wine; If the distribution is even, the density gap is obvious when turned up and disappears slowly, and the wine is clear, it is a high-quality wine.
3. Take a drop of cooking oil and place it in the wine. If it is found that the oil spreads irregularly in the wine and the sinking speed changes significantly, it is inferior wine. If it is found that the oil spreads more regularly and If it sinks evenly, it is a high-quality wine.
How to identify genuine and fake wine
1. Look at the bottle shape. Many famous brand liquors have unique bottle shapes. For example, Moutai has been using white cylindrical glass bottles for many years, with a smooth bottle body and no impurities; Luzhou Laojiao Tequ uses a colorful bottle with the words "Luzhou Laojiao Distillery Patented Bottle" on the bottom of the bottle. Fake wine bottles are of varying shapes and thicknesses, the outer packaging is old and lacks freshness, and the sealing is not tight or the teeth are not neat.
2. Look at the printing. The printing of good liquor labels is very particular; the paper is fine and white, the fonts are standard and clear, the color is bright and even, the pattern registration is accurate, and the ink lines do not overlap. If there are English or Pinyin letters, the size should be consistent. In addition, many brands of liquor now use laser anti-counterfeiting marks on the packaging boxes or bottle caps. For example, Moutai has two types of anti-counterfeiting patterns: "Flying Sky" and "Pentagram". When viewed from different angles, they will show different colors, and only It can be used once and cannot be restored if it is slightly damaged.
3. Look at the bottle caps. Recently, most of the bottle caps of famous liquors in my country use aluminum metal anti-theft caps. They are characterized by smooth cap body, uniform shape, easy opening, neat and clear patterns and words on the cap, and matching tight. If it is a counterfeit product, it often leaks out when turned upside down, the cover is not easy to twist off, and the pattern and text are blurred.
4. Look at the packaging. In addition to the exquisite printing, the paper cap packaging of real wine has neat and tight edge seams, and there are no gaps left by uneven tightness; some bottle caps are also wrapped with plastic film, and other bottle caps are wrapped in plastic film. The packaging is very tight and there is no looseness.
5. Look at the clarity and turbidity. From the appearance of the glass bottle, the liquor should be absolutely clear and transparent with no precipitation. The clearer and more transparent the better. You can hold the wine bottle in your hand, slowly turn it upside down, and observe the bottom of the bottle to see if there is any sinking material or cloud-like phenomenon. As a general rule, if the hops are evenly distributed, the density gap is obvious, and the hops slowly disappear, and the wine is clear and transparent, it is a high-quality wine.
6. Smell the aroma. One way is to pour a little less wine on your hands, rub it with both hands for a while to heat the wine, and then smell the aroma. Generally speaking, if the wine smells fragrant, it is a fine wine; if it smells sweet, it is a medium wine; if it smells bitter, it must be a fake wine. Another method is to add a drop of cooking oil to the wine and see how the oil moves in the wine. If the oil spreads evenly in the wine and sinks evenly, the quality of the wine is good; if the oil diffuses irregularly in the wine and the sinking speed changes significantly, it is certain that there is a problem with the quality of the wine.
Classification of liquor
(1) Classification by aroma type:
1. Luzhou-flavor liquor: using grains as raw materials, through solid-state fermentation and storage , blended with ethyl hexanoate as the main component, a distilled liquor with a complex aroma.
2. Light-flavor liquor: using grains as the main raw materials, saccharified,...gt;gt;
Question 2: How to identify the quality of wine When buying bottled liquor, since it is impossible to open the cap and taste it first, you should carefully observe and identify when selecting. The specific method is: Check whether the color of the wine is clear and bright. Especially liquor, when bottled, must be colorless and transparent. When identifying, you can
turn two bottles of the same brand of wine upside down at the same time. The bottle of wine with the bubbles disappearing slowly
is of good quality. The bubbles disappear slowly, indicating that the wine has high concentration, has been stored for a long time, and tastes mellow when drunk. Second, check whether there are suspended solids or sediment. Turn the wine bottle upside down. If
there is debris or sediment in the bottle, the quality of the wine will be a problem. Third, check whether the packaging seal is clean and intact.
Nowadays, many wineries use aluminum spiral "anti-theft caps" to seal their wines.
This is safer.
2
Before opening the bottle for drinking, the following methods can be used to identify liquor:
Turn the bottle upside down and observe the changes in the hops in the bottle. If If the hops turn up densely and disappear immediately
, there is obvious uneven distribution, and the wine is turbid, it is a poor quality wine; if the hops are evenly distributed, the density gap will be obvious, and the wine will be turbid. If it disappears slowly and the wine is clear, it is a high-quality wine. In addition, you can also take a drop of edible oil and place it in the wine. If the oil is found to spread irregularly in the wine and the sinking speed changes significantly, it is inferior wine. If oil is found
If it spreads more regularly and sinks evenly in the wine, it is a high-quality wine.
3
Finally, look at the trademark logo on the bottle. Generally, the trademarks of genuine wines are relatively exquisitely printed, the colors are very bright, and have a certain luster, while the counterfeit ones are very rough.
Question 3: How to identify the quality of liquor. Liquor is called distilled liquor. The alcohol content is above 30 degrees. Liquor above 50 degrees can be ignited.
The hygienic standards for wine mainly include the content of methanol and fusel oil in the wine. If it is too high, it is easy to get drunk and cause poisoning, and these two indicators can only be known after testing.
It is difficult for ordinary people to tell the quality of wine from its appearance. Good wine is generally brewed cleanly and shaken. The hops are thin and dissipate quickly. It smells fragrant, has no unpleasant smell, and tastes smooth and soft. Different flavored industrial wines also have different aromas.
Question 4: How to distinguish the quality of liquor from the bad? Only by smelling it, and more importantly by tasting it, can you tell the quality from the bad.
Question 5: How to distinguish between good and bad liquor? The first step: If it is packaged in a colorless transparent glass bottle, hold the wine bottle in your hand, slowly turn it upside down, and observe the bottom of the bottle under the light. If there is sinking material or cloud-like phenomenon, it means there are more impurities in the wine; If the wine does not lose its luster, is not turbid, and has no suspended solids, it means that the quality of the wine is relatively good. Because from the color point of view, except for Maotai-flavor wine, all white wine should be colorless and transparent.
If the wine is packaged in a porcelain bottle or a colored glass bottle, shake it slightly before opening it, and also observe the color and sediment.
The second trick: Pour the wine into a colorless and transparent glass and observe it under natural light. The liquor should be clear and transparent, with no suspended matter or sediment; then smell its aroma and put your nose close to the mouth of the cup. Distinguish the level and aroma characteristics of the aroma; finally taste the taste, drink a small amount of wine and spread it on the tongue, and distinguish the thickness, softness, mellowness, and roughness of the taste, as well as whether the sour, sweet, sweet, and spicy are harmonious, and the aftertaste existence and length. Low-grade and low-quality liquor is generally made from poor-quality or moldy grains and has rough craftsmanship. It is usually passed off as a famous brand or best-selling liquor. If you drink the liquor, you will choke your throat or hurt your head, it must be a low-quality liquor.
The third trick: You can use shaking to judge the degree of wine. After shaking the bottle, if there are hops the size of millet grains to sorghum rice grains, the heaping time will be about 15 seconds, and the alcohol content will be about 53 to 55 degrees; if the hops are the size of sorghum rice grains, the heaping time will be 7 seconds. The alcohol content is about 57 to 60 degrees.
The fourth trick: Take a drop of white wine and put it in the palm of your hand, then put your palms together and rub the palms of your hands together for a few times. If the wine smells fragrant after being heated, it is a high-quality wine; if it smells sweet, If it smells bitter, it is a mid-range wine; if it smells bitter, it is a low-quality wine.
The fifth trick: Drop a drop of cooking oil into the wine. If the oil spreads irregularly and the sinking speed changes significantly, it is a poor-quality wine.
Question 6: How to distinguish the quality of liquor? ? Light-flavor liquor (GB/T10781.2-1989) Low-alcohol fragrance liquor (GB/T11859.2-1989) Light-flavor liquor is a type of liquor with ethyl acetate as the main aroma. Its technological features are: steaming, slag cleaning, ground vat fermentation, and clear distilled liquor. That is, the raw materials of the fermented grains are steamed, and then the koji is mixed and put into a pottery vat. The vat is buried in the soil, fermented for 28 days, and then taken out for distillation. The distilled fermented grains are no longer mixed with new ingredients, only koji is added for a second fermentation of 28 days, and distilled twice to blend into wine. Representative wines of light-flavor liquor include Fenjiu from Xinghua Village in Fenyang, Shanxi, and Huanghelou Liquor from Wuhan, Hubei. The style characteristics of light-flavor liquor are: pure and light aroma, soft taste, natural and harmonious, and refreshing aftertaste. ?Rice-flavored liquor (GB/T10781.3-1989) Low-alcohol rice-flavored liquor (GB/T11859.3-1989) Rice-flavored liquor is made of rice as raw material, Xiaoqu as saccharification fermentation agent, and solid-state cultivation of rice in the early stage. It is saccharified by bacteria, then added with water and turned into a tank for semi-liquid fermentation, followed by liquid distillation. It is a distilled wine with the aroma of small yeast rice. Representative rice-flavored liquors include Sanhua Liquor from Guilin, Guangxi and Xiangshan Liquor from Quanzhou. The style characteristics of rice-flavor liquor are: pure and elegant rice aroma, sweet and refreshing taste, and pleasant aftertaste. ?Feng-flavor liquor (GB/T14867-1994) Feng-flavor liquor is a distilled liquor with a complex aroma that is mainly made of ethyl acetate and supplemented by ethyl hexanoate. The characteristics of its process are new cellar mud fermentation, short fermentation period (usually 14 days), and wine sea storage: "Wine Sea" is a large blood paper wine basket made of wicker, which is used to store wine. After 3 years of storage, it is blended and shipped out of the factory. The representative liquors of Fengxiang liquor are Xifeng liquor from Liulin Town, Fengxiang, Shaanxi Province, and Taibai liquor from Jinqu Town, Mei County. The style characteristics of Feng-flavor liquor are: mellow and elegant, sweet and refreshing, harmonious flavors, and a clean and long tail. ?Soy-flavored liquor (GB/T16289-1996) Soybean-flavored liquor is made from rice as raw material. After cooking, large wine cake is used as saccharification and fermentation agent. It adopts saccharification and fermentation process, kettle distillation, and aged meat brewing and blending. It is a distilled liquor with the characteristic of soybean flavor. The style characteristics of soybean-flavored liquor are: pure and elegant soybean flavor, mellow and smooth entrance, harmonious body and refreshing aftertaste. ?Liquid liquor (QB1498-1992) Liquid liquor is made from grains, potatoes, and molasses as raw materials, with edible alcohol obtained through liquid fermentation and distillation as the liquor base, and then blended and blended. ?Sesame-flavor liquor (QB/T2187-1995) Sesame-flavor liquor uses "3-methylthiopropanol" as its characteristic component, and a certain amount of "ethyl hexanoate" and "ethyl acetate".
The style characteristics of sesame-flavor liquor are: elegant and pure sesame aroma, mellow and delicate entrance, harmonious aroma and long aftertaste. ?Special-flavor liquor (QB/T2305-1997) Special-flavor liquor is a distilled liquor with special-flavor liquor style that is made from rice as the main raw material through solid-state fermentation, distillation, storage and blending. ?Moutai (Kweichow Moutai) Moutai has a unique sauce aroma, elegant, delicate and mellow taste, and long aftertaste. Its representative product is Kweichow Moutai. In terms of output, although it accounts for a small proportion of the total volume of liquor, it is the essence of my country's liquor.
Question 7: How to identify the quality of liquor When buying bottled liquor, since it is impossible to open the bottle cap and taste it first, you must carefully observe and identify when selecting.
1. Check whether the wine is clear and translucent. Liquor, especially, is bottled. Must be colorless and transparent. When identifying, the same brand of wine is suddenly turned upside down at the same time. If the bubbles disappear slowly, the quality is good, indicating that the wine has high concentration, has been stored for a long time, and tastes mellow when drunk. This is because the ethanol and water in the wine react to form vinegar. The longer the wine is stored, the more fragrant the wine will be.
2. Check whether there are suspended solids and sedimentation. Turn the wine bottle upside down and observe it toward the light. You can clearly see that if there are debris and sediment in the bottle, the quality of the wine will be a problem.
3. Check whether the packaging seal is clean and intact. Nowadays, many wineries use aluminum spiral "anti-theft caps" to seal them. Then check the trademark identification on the wine bottle. Generally, the trademark identification of real wine is more exquisitely printed, bright in color, and has a certain luster, while the fake ones are very Rough!
Hope to adopt it. Thank you!
Question 8: How to identify the quality of a bottle of liquor? (1) When purchasing bottled liquor, since it is impossible to open the cap and taste it first, you must observe and identify it carefully when selecting. The specific method is:
1. Check whether the wine is clear and translucent. Especially for liquor, it must be colorless and transparent when bottled. When identifying, you can turn two bottles of the same brand of wine upside down at the same time. The bottle with the bubbles disappearing slowly is of good quality. The bubbles disappearing slowly means that the wine has high concentration, has been stored for a long time, and tastes mellow when you drink it. This is because the ethanol in the wine reacts with water to form ester. The longer the wine is stored, the more fragrant the wine will be.
2. Check whether there is suspended matter or sedimentation. Turn the wine bottle upside down and observe it toward the light. You can clearly see that if there are debris and sediment in the bottle, the quality of the wine will be a problem.
3. Check whether the packaging seal is clean and intact. Nowadays, many wineries use aluminum spiral "anti-theft caps" to seal their seals, which is safer; then check the trademark logo on the wine bottle. Generally, the trademark logo of real wine is more beautifully printed, the color is also very bright, and there is A certain sheen, whereas the fake ones are very rough.
4. Check which winery produced it and what brand of wine it is. This is also an important aspect in identifying bottled wine.
(2) Before opening the bottle for drinking, the following methods can be used:
1. Take a drop of wine and place it in the palm of your hand, and then rub the palms of your hands together for a while. After the wine heats up, If the smell is fragrant, it is a good wine; if the smell is sweet, it is a medium wine; if the smell is bitter, it must be a bad wine.
2. Turn the wine bottle upside down and observe the changes in the hops in the bottle. If the hops turn up densely and disappear immediately, there is no obvious uneven distribution, and the wine is turbid, it is a poor-quality wine; If the distribution is even, the density gap is obvious when turned up and disappears slowly, and the wine is clear, it is a high-quality wine.
3. Take a drop of cooking oil and place it in the wine. If the oil is found to spread irregularly in the wine and the sinking speed changes significantly, it is inferior wine. If the oil is found to spread more regularly and If it sinks evenly, it is a high-quality wine.
How to identify genuine and fake wine
1. Look at the bottle shape. Many famous brand liquors have unique bottle shapes. For example, Moutai has been using white cylindrical glass bottles for many years, with a smooth bottle body and no impurities; Luzhou Laojiao Tequ uses a colorful bottle with the words "Luzhou Laojiao Winery Patented Bottle" on the bottom of the bottle.
Fake wine bottles are of varying shapes and thicknesses, the outer packaging is old and lacks freshness, and the sealing is not tight or the teeth are not neat.
2. Look at the printing. The printing of good liquor labels is very particular; the paper is fine and white, the fonts are standard and clear, the color is bright and even, the pattern registration is accurate, and the ink lines do not overlap. If there are English or Pinyin letters, the size should be consistent. In addition, many brands of liquor now use laser anti-counterfeiting marks on the packaging boxes or bottle caps. For example, Moutai has two types of anti-counterfeiting patterns: "Flying Sky" and "Pentagram". When viewed from different angles, they will show different colors, and only It can be used once and cannot be restored if it is slightly damaged.
3. Look at the bottle caps. Recently, most of the bottle caps of famous liquors in my country use aluminum metal anti-theft caps. They are characterized by smooth cap body, uniform shape, easy opening, neat and clear patterns and words on the cap, and matching tight. If it is a counterfeit product, it often leaks out when turned upside down, the cover is not easy to twist off, and the pattern and text are blurred.
4. Look at the packaging. In addition to the exquisite printing, the paper cap packaging of real wine has neat and tight edge seams, and there are no gaps left by uneven tightness; some bottle caps are also wrapped with plastic film, and other bottle caps are wrapped in plastic film. The packaging is very tight and there is no looseness.
5. Look at the clarity and turbidity. From the appearance of the glass bottle, the liquor should be absolutely clear and transparent with no precipitation. The clearer and more transparent the better. You can hold the wine bottle in your hand, slowly turn it upside down, and observe the bottom of the bottle to see if there is any sinking material or cloud-like phenomenon. As a general rule, if the hops are evenly distributed, the density gap is obvious, and the hops slowly disappear, and the wine is clear and transparent, it is a high-quality wine.
6. Smell the aroma. One way is to pour a little less wine on your hands, rub it with both hands for a while to heat the wine, and then smell its aroma. Generally speaking, if the wine smells fragrant, it is a fine wine; if it smells sweet, it is a medium wine; if it smells bitter, it must be a fake wine. Another method is to add a drop of cooking oil to the wine and see how the oil moves in the wine. If the oil spreads evenly in the wine and sinks evenly, the quality of the wine is good; if the oil diffuses irregularly in the wine and the sinking speed changes significantly, it is certain that there is a problem with the quality of the wine
Question 9: How to distinguish good wine from bad 1. Liquor Tasting Method
The correct procedure for tasting liquor is to first observe the color, then smell the aroma, then taste, and then combine the color, aroma and taste The characteristics of the wine determine the style of the wine, that is, the typicality of the wine.
The way to smell liquor is to raise the glass, place the glass two inches below the nose, lower the head slightly, and lightly smell the smell. Don't shake the glass at first to smell the aroma of the wine; then shake the glass to smell the strong aroma. If the aroma is harmonious, pleasant, the main aroma is prominent, there are no other evil smells, and the fragrance is good, and the aroma is overflowing as soon as it is poured, it means that there are more aroma substances in the wine. If the wine has good fragrance, the aroma will fill your mouth as soon as you take it in, and it has a strong tendency to spray out, it means that the wine contains more aroma substances with low boiling point; if it has good aroma retention, there should still be a lingering fragrance in the mouth after swallowing. When you burp after drinking, there is also a special and comfortable aroma that comes out, indicating that there are more high-boiling point esters in the wine. The so-called long aftertaste means that you should first identify the aroma of the wine and check the intensity of the aroma, then bring the cup close to your nostrils and smell further to analyze the delicateness of the aroma, whether it is pure, and whether there are other evil smells. When smelling, you should exhale first, and then inhale the wine. Do not exhale on the wine. A maximum of three sniffs of a glass of wine should be enough to keep an accurate record. It is best to hold the cup with your right hand and fan the wind with your left hand to continue smelling. After smelling one cup, take a short break and then smell another cup.
In order to identify the special aroma in wine, the following three methods can be adopted
(1) Use a small piece of filter paper to inhale an appropriate amount of wine, put it in your nostrils and smell it carefully. Then rotate the filter paper for about half an hour, continue to smell the fragrance, and determine the time and size of the fragrance.
(2) Drop a certain amount of wine in the palm of your hand, hold your hand close to your nose, and smell its aroma from the gap formed between your thumb and index finger to verify whether the aroma is correct. .
(3) Put a little wine on the back of your hand, use your body temperature to evaporate the wine sample, smell its aroma, and judge the authenticity, length and quality of the aroma.
How to taste wine
Bring the wine glass to your mouth and hold the wine in your mouth, about 4 to 10 ml. The amount of wine in your mouth each time must be Be consistent. Start with the light scent first, go from light to strong, then from strong to light, repeat many times. Save wine with strong or unusual aromas until last to prevent taste organs from being disturbed. Cover your mouth with alcohol and then spit or swallow it. Put your tongue against your chin and expel the alcohol from your nostrils with your breath to check whether the alcohol is pungent. When tasting the wine with your tongue, you should analyze the various taste changes of the wine in your mouth, starting with sweetness, then sourness and saltiness, and finally bitterness and astringency. The surface of the tongue should be moved in the mouth to appreciate the degree of astringency. The imported wine should be soft and refreshing, with sweetness, sourness, and no peculiar smell. It should have a lingering aroma after drinking, and pay attention to how long the aftertaste lasts. The wine stays in your mouth for about 10 seconds. Rinse your mouth with tea. After the first taste, you can increase the intake amount appropriately to determine the length of the aftertaste of the wine, whether the tail taste is clean, and whether it is sweet or bitter. And identify whether there are any unpleasant sensations such as ***throat. You should judge the quality and write down your comments based on the comprehensive impression formed after two tastes.
Evaluation of style
The style of wine, that is, the typicality of wine. Each type of wine should have its own unique style. In 1979, the Third National Wine Appraisal Conference classified liquor into five main aroma types: sauce-flavored, strong-flavored, light-flavored, Xiaoqumi-flavored and other flavors. Typicality is an essential item for evaluation. When tasting multiple wines, wines belonging to different types are often grouped together for comparison. To judge whether a certain type of wine has the typical style and give an accurate score, you must first master the characteristics and requirements of this type of wine, and have a comprehensive and accurate understanding of the color, aroma, and taste of the wine being evaluated, and through thinking and comparison and judgment to be sure.
In order to make a fair evaluation of the quality and ranking of each wine, in addition to writing comments, a scoring method is often used. At present, my country's liquor scoring systems include 100-point system, 40-point system and 20-point system.
2. Rice wine evaluation method
When tasting rice wine, it is basically divided into four aspects: color, aroma, taste, and body (i.e. style).
Color
The color of wine is evaluated visually. The color of rice wine accounts for 10% of the influence. A good rice wine must be of good color (orange, orange-red, yellow-brown, red-brown), transparent, clear and shiny. The color of rice wine increases due to various reasons:
(1) The color of rice wine becomes darker when iron ions are mixed into it.
(2) Rice wine is colored by sunlight. The tyrosine or tryptophan contained in the wine is oxidized by the action of light energy and reacts with erythrin.
(3) The amino acids and sugars in rice wine react to form amino sugars, which increases the color, and...gt;gt;
Question 10: How to identify wine The quality of wine is mainly evaluated from the three major indicators of color, aroma and taste. 1. Liquor The color of liquor should be colorless and transparent, with no suspended solids and no sediment. You can pour wine into the cup to see if there is ring-shaped dirt, and observe it under bright light to see if there are suspended solids and sediments. The aroma of liquor mainly depends on smell. A good wine can give people a harmonious and pleasant aroma as soon as the bottle is opened. Experts and people who drink frequently can also smell the main aroma, such as light aroma. The wine has pure fragrance and harmonious aromas; the strong-flavor wine has a strong aroma; the sauce-flavor wine has a mellow and fragrant aroma; the rice-flavor wine has an elegant honey aroma. The taste of liquor should be mellow, no peculiar smell, and no strong alcoholic properties. The aroma of good wine fills your mouth as soon as you take it into your mouth, and the fragrance lingers after you swallow it. When evaluating, you should let the tip of your tongue and throat taste it carefully, so that you can taste the quality of the liquor. 2． The color of good rice wine should be light yellow and clear, or light brown or orange-red, which varies from wine to wine. It should be lustrous and without sediment; the one with strong aroma and no foreign taste is the best; the one with mellow and slightly sweet taste without sourness and astringency is the best. superior.
3. There are many varieties of wine, and the product styles are also different. The color of white wine is approximately colorless, but due to the difference in color of raw fruit pulp, the color of white wine includes light yellow, straw yellow, light yellow and slightly green, golden yellow and other colors. Dark yellow or brown wine is not a good white wine. Similarly, due to the grape variety, the color of red wine can be divided into natural deep ruby ??red, ruby ??red, pomegranate red, onion skin red, purple red and other colors. The taste of wine should be clean and smooth, harmonious and complete, refreshing and refreshing. White wine should be fresh and pure, smooth and refreshing; sweet wine should also have a sweet, moist, sour and sweet flavor; dry wine should be sour but not sweet, and semi-dry wine should be slightly sweet. Dry white wine is clear and transparent, fresh and soft in the mouth, light and refreshing. It has the fragrance of fruits and the mellow aroma of old wine. It is the top grade of wine. The best dry red wines have bright red color, strong but not strong flavor, mellow and harmonious, smooth and mild, not astringent or dry, no tongue-piercing evil taste, and rich in wine aroma. 4. Beer: Excellent beer must be pure, mellow, refreshing and refreshing in taste. Beer that does not have these points is not good beer. Good beer must be clear and transparent, and the color varies greatly depending on the variety of beer. Light beer is light yellow in color, and the lighter the color, the better. Dark beer is preferably black-red or dark-brown. Beer foam is one of the important indicators for identifying the quality of beer. It requires that the foam rises immediately when the wine is poured into the cup. The foam is white, delicate, and long-lasting in the cup. Smell the beer that has just been poured into the cup with your nose, and you will find a hop aroma and malt aroma or a mellow aroma. After one sip, your mouth will be full of refreshment, with a comfortable, mellow, pure and carbonic acid flavor that kills your mouth. It is particularly pointed out here that the beer that spurts out after opening the cap is not good beer. Experts believe that beer with this "spray bottle" phenomenon is not a sign of insufficient gas, but rather because there are improper raw material handling or process routes when producing the beer, which causes carbon dioxide to not dissolve well in the wine. Good beer not only has a high carbon dioxide content but also can be better dissolved in the wine. After drinking, some of the carbon dioxide is slowly released, and at the same time takes away part of the body's heat. This is a refreshing drink after drinking beer in summer. One of the reasons why people feel refreshed and comfortable.
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