酒水类鉴别（Beverage category identification）.doc

酒水类鉴别（Beverage category identification） 1, the wine sensory identification points On the merits of the authenticity and sensory identification of alcohol, determination and evaluation of color, smell and taste of the wine should be focused on. The bottled wine should also pay attention to the packing and identification of registered trademark. In the visual color of liquor, should be the first to observe the optical transparency, and put the bottle upside down, check the wine has no impurities sink, has no suspension, observe the color and then poured into the beaker inside a white background. Sensory inspection of beer, beer should be first noticed the color is changed or not, the loss of light beer often means that adverse changes in quality, when necessary, should be compared with the standard iodine solution, to observe its color, open the bottle into the cup, we must pay more attention to the bubble density poly degree and hanging cup time. The smell and taste of wine is a key index to evaluate the quality of quality, the inspection and evaluation should be carried out at room temperature, and should be carried out immediately after opening the bottle into the cup. 2, the classification of wine varieties There are many kinds of wine, generally there are four kinds of classification. (1) according to the production characteristics The distillation of wine: raw materials after fermentation, distilled liquor is distilled into wine, the wine and other solids content is extremely low, high alcohol, strong irritant, such as wine, brandy etc.. The fermented wine (or press wine): raw materials after fermentation, directly extracted by pressing method and made wine. This kind of wine is low, and the solid content of more stimulation, such as beer, wine, Yellow Wine. The preparation of wine: edible alcohol and a certain proportion of wine or sugar, spices, herbs and other prepared. This kind of wine because different varieties of sugar, pigment, solids and alcohol conten