1, solid liquor
Pure grain is fermented in the cellar and is solid, hence the name. This is also a traditional brewing method. The main component of grain is starch. Microorganisms (distiller's yeast) convert starch into sugar, and sugar into alcohol. Cereals also contain a variety of trace organic components such as fat and protein, which are either transformed by microorganisms, or react with alcohol, or react with each other to generate hundreds of organic molecules.
1 bottle of solid liquor, alcohol and water account for 98%, and hundreds of organic molecules account for 2%. The quality of wine does not depend on the 98%, but only on the 2%. Among these 2%, esters are the most important. There are large and small ester molecules, and ester macromolecules are produced in this way: microorganisms convert fat into fatty acids and then into fatty acid esters. Fatty acid esters are insoluble in water, but soluble in alcohol. High alcohol content leads to high solubility, while low alcohol content leads to low solubility. 1 bottle of solid liquor, fatty acid ester macromolecules are soluble in alcohol, so liquor is colorless. If water is added to reduce the alcohol content, fatty acid ester macromolecules are precipitated, so it is white and turbid. This is the simplest and most effective method to identify solid liquor.
2. Liquid liquid
It is made by adding distiller's yeast and water to raw materials rich in starch and sugar, and it is named after being in liquid state. Its fermentation products are basically alcohol, and other organic molecules are very small. This is how edible alcohol enterprises ferment, so national standards allow liquor enterprises to directly use edible alcohol. Because edible alcohol does not contain other organic molecules, the national standard allows blending essence to improve the taste. Blended flavors are all small molecules with high solubility in alcohol, and some even dissolve in water. Therefore, liquid liquor will not precipitate when it meets water, and there will be no white turbidity.
3. Solid-liquid liquor
30% solid liquid +70% liquid. However, the addition of solid liquor in most liquor enterprises is less than 30%, and even if the addition is enough, the water is only slightly light blue.
In order to stop liquor labels from deceiving consumers, on October 28th, 20 1 165438/kloc-0, the State Food and Drug Administration of the United States issued the Notice on Further Strengthening the Supervision and Management of Liquor Quality and Safety, stipulating that liquor labels by liquid method must be marked with edible alcohol, water and essence, but not with food. The solid-liquid mixture must contain 30% solid-liquid mixture. It is not enough to label only grains, but also edible alcohol and essence.
Sichuan, a big province of liquor production, has gone further. Since 20 15 10 1, Sichuan province has implemented the new regulations on liquor management, stipulating that the label of bottled liquor should be marked with solid liquor, liquid liquor or solid-liquid mixed liquor; The label of vintage wine should indicate the proportion and storage period of "aged wine", and materials and materials should be left in the factory for traceability and inspection.
Extended data:
(1), senses. The quality of liquor is mainly judged by physical and chemical analysis and sensory inspection. The correct reflection of the color, aroma and taste of liquor must rely on human sensory evaluation. The sensory quality of liquor includes four parts: color, aroma, taste and taste. The wine body should be judged by the images of eyes, nose and tongue.
(2) Alcohol content. At 20℃, the number of milliliters of alcohol in 100mL wine sample or the number of grams of alcohol in 100g wine sample.
(3) solid. Liquid solid refers to the residue determined at 100~ 105℃ and removed by evaporation.
(4), methanol. According to the national standards, the methanol content in liquor made from cereals should not exceed 0.6g/L, and that in liquor made from other raw materials should not exceed 2.0g/L ... (the methanol index is converted by 100% alcohol content).
5], lead. According to the national standard, the lead content of 60%vol distilled liquor should not exceed 1mg/L (calculated as Pb). Excessive lead can lead to poisoning. ?
[6], manganese Hygienic standards require that the content of manganese in alcohol should not exceed 2mg/l (in terms of manganese). Manganese is an essential trace element for normal metabolism, but excessive manganese can cause poisoning.
References:
Baidu baike Chinese spirit