白酒品鉴知识.doc

白酒品鉴知识 The soy flavor liquor connoisseurs Connoisseurous wine: the color of the wine is colorless or yellowish, transparent and suspended, and the cup is good. Sauteed fragrant, elegant and delicate, the empty cup retention of incense. The sweet and soft, the same taste, the taste of the net long. After drinking, the aroma is full of mouth, coordinating round, swallowing the throat. Excessive drinking the foot does not fight the head, sober wine quick, after sober wine has no physical and mental discomfort. Product of maotai-flavor wine to taste wine, need to understand its production process, clear characteristics of his style, in quiet and comfortable environment, in peaceful and carefree to Harbin, taste fine slowly enjoy, appreciate the subtlety of experience among them one by one. The beautiful flavor of the liquor flavor includes the aroma of wine, pickles, cellar bottom incense, Chen xiang, etc. A small amount of it is poured into the mouth to see whether the body is full, the taste is harmonious, the aftertaste of alcohol is long and long, and enjoy the pleasure in the light absorption. Sauce-flavor liquor type It is divided into four categories, such as trussed wine, crushed wine, wine and wine, and the four types of soy sauce are reduced in order of quality. Bundle of sand wine: also called kun seed wine, is often said that the authentic maotai-flavor liquor, also is in strict accordance with the traditional technology of maotai liquor production, the production cycle for 10 months, the bottom of the liquor yield, best quality; Its soul is back to the sand process, even if the raw material is cooked by nine times, eight fermentation and seven drinks; After more than three years, the sorghum can not be crushed, the crushing rate is less than or equal to 20%. 2. Broken wine: it is called broken wine with crushed sorghum, which is short during production, high in liquor rate and general quality. There is no need to strictly go back to the sand process, genera