Classification of wine
As a unique distilled liquor culture in China, wine culture is undoubtedly an important representative of Chinese wine culture.
Liquor is classified according to koji and main technology.
Daqu liquor: Daqu is used as saccharifying and fermenting agent, and the raw materials of Daqu are mainly wheat and barley, with a certain amount of peas added. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.
Xiaoqu liquor: Xiaoqu is made of rice, mostly by semi-solid fermentation, and the liquor in the south is mostly Xiaoqu liquor.
Bran koji: It was developed on the basis of Yantai operation method after liberation. Pure cultured Aspergillus and pure cultured distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because the production cost is low, it is adopted by most wineries, and this kind of wine produces the most. Take the public as the object of consumption.
Mixed koji liquor: it is mainly a mixture of Daqu and Xiaoqu.
Other saccharifying agent liquor: This liquor is made by saccharifying enzyme as saccharifying agent, adding active dry yeast or aroma-producing yeast, and fermenting.
Semi-solid and semi-liquid fermented wine: this wine is made from rice as raw material, Xiaoqu as saccharifying starter, solid saccharification, semi-solid and semi-liquid fermentation and distillation.
Blended wine: This wine is made by blending solid wine (not less than 10%) with liquid wine or edible alcohol in a proper proportion.
Liquid fermented liquor: also known as "one-step" liquor, the production process is similar to alcohol production, but it absorbs some traditional techniques of liquor, and the quality of liquor generally doesn't matter; Some processes are compensated by aroma-producing yeast.
Flavoring wine: based on edible alcohol, with edible essence and special flavoring wine.
Liquor is classified according to its flavor type.
Maotai-flavor liquor: also known as Maotai-flavor liquor, represented by Maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji.
Luzhou-flavor liquor: represented by Luzhou Laojiao Tequ, Wuliangye and Yanghe Daqu, it is characterized by strong flavor and sweetness. There are many kinds of fermentation raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and continuous slag. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. The wines produced in Sichuan, Jiangsu and other places are of this type.
Fen-flavor liquor: also known as Fenjiu, it is characterized by pure flavor, and it is fermented in vats by steaming and deslagging fermentation process.
Rice-flavor liquor: represented by Guilin Sanhua Liquor, it is characterized by pure rice flavor, with rice as raw material and Xiaoqu as saccharifying agent.
Other Luzhou-flavor liquors: xifeng liquor, Dongjiu and Baisha Liquor are the main representatives. , with different flavor types. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method.
Liquor is divided according to the degree of alcohol content.
High-alcohol liquor: This kind of liquor is produced in the traditional mode of production in China, and its alcohol content is above 465,438+0 degrees, mostly above 55 degrees, and generally does not exceed 65 degrees.
Low-alcohol liquor: Degreasing process is adopted, and the alcohol content is generally 38 degrees. There are also more than 20 degrees.
Special efficacy of liquor
Besides drinking, wine has other functions:
Relieve pain: After accidentally spraining your foot, apply warm white wine to the injured part and gently rub it, which can relax muscles, promote blood circulation and eliminate pain.
Deodorization: When the hands smell of fish and shrimp, wash them with a little to remove the fishy smell.
Get rid of greasy: when cooking fat and fish, add a little white wine to make the dishes delicious but not greasy.
Eliminating bitterness: If you break the gallbladder when cutting fish, immediately put a little white wine in the fish's stomach and then rinse it with cold water to eliminate bitterness.
Acid reduction: When cooking, if you add too much vinegar, pour some white wine into the dish to reduce the sour taste.
Defoaming: When the hands and feet are blistered due to long-distance walking or labor friction, put the white wine in the blistering place before going to bed, and you can go to the bubble the next morning.
Aroma enhancement: Add a few drops of white wine and a little salt to vinegar and mix well, which can not only keep the sour taste of vinegar, but also increase the aroma of vinegar.
Guide to purchasing liquor
Observation packaging
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. Do not buy liquor without the name, address and production date of the factory.
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.
Observation quality
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.
Smell and distinguish the taste.
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 it, drink a small amount of wine, and apply it on your tongue to distinguish the thickness, softness, alcohol content, roughness and whether the sour, sweet, sweet and spicy tastes are harmonious. However, low-grade inferior liquor generally uses inferior or moldy grain as raw materials, and the process is rough, which makes people choke and head.
Distinguish between true and false
Liquor is the hardest hit area where fake liquor is rampant. Maotai and other high-end liquors invest hundreds of millions of yuan every year to "fake". It is reported that in the past, the packaging of liquor was often printed with laser numbers, and consumers could check the authenticity of liquor by telephone. However, with the improvement of anti-counterfeiting level, the feasibility of "plain code" is challenged, and most liquor companies immediately implant chips to carry out anti-counterfeiting in the form of secret codes. However, consumers can't see the code with the naked eye. If they want to identify the true and false, they need to go to the cupboard inquiry machine in specialty stores and flagship stores for inquiry. Such anti-counterfeiting technology and system are too complicated and have little promotion value. Moreover, it is difficult for consumers to identify "Gui Li" by the common method of "seeing, listening and asking".
In order to solve this problem, this anti-counterfeiting inquiry system was developed by taking three famous liquors and red wines in China as the pilot. Sichuan famous wine began to try this inquiry system on 20 10, and the system officially appeared in the market at the end of last year.