How to distinguish the quality of wine?
The most effective way to distinguish between good and bad wine is to learn how to make naked wine. Naked wine is to light a fire for the wine, burn all its alcohol and take off the clothes of the wine. At this time, the remaining wine is called naked wine, which is a method of acid ester separation. Pure grain wine is clear and transparent before it is made into naked wine, and it will become very turbid after it is made into naked wine. After careful tasting at the entrance, there will be a sour taste of grain fermentation, a little sweetness after the sour taste, a little distiller's grains after the sweetness, and a little bitterness at the root of the tongue. If the entrance smells of urine, it must contain edible alcohol-whether it is dried potato alcohol, molasses alcohol or corn alcohol, it has this characteristic.
The truth of liquor plasticizer: it is a "necessity", not a plastic pipe.
Recently, the confidence crisis of China Liquor caused by the plasticizer detected by the media in Xiangxi Jiugui Liquor has intensified. In the past 10 days, hundreds of billions of market value have evaporated in the whole liquor sector of China stock market. In Hong Kong, the netizen "Crystal Emperor" who claimed to be an investor in Maotai bought Maotai for inspection. The results showed that Maotai, known as the best liquor in China, seemed to be cursed by plasticizer. This time, there was no third party witness to the inspection of "Crystal Emperor", and only one inspection agency was sent for inspection. Whether the plasticizer data of Maotai is credible is still controversial, but it still causes great shock in the liquor industry. 65438+February 65438+February, at the press conference of Kweichow Moutai Co., Ltd. Guiyang, Ma Yong, executive vice president of Liquor Professional Committee of China Food Industry Association, defended Maotai, saying that even if the result of DHP test value of 3.3 is converted into tolerance of 50 micrograms per kilogram of body weight per day according to relevant EU standards, everyone who drinks two kilograms of Moutai every day still meets the human tolerance limit given by EU food safety standards. But the question is, why do chemicals that should not appear in food appear in brewing liquor? However, according to a report published yesterday by Time Weekly, a news weekly in Guangzhou, the use of plasticizers is very common in China liquor, especially in blended liquor, which is the mainstream in the market at present. After the plasticizer incident was exposed, although major liquor manufacturers declared that plasticizers were produced because the conveying pipes and wine containers were plastic products during brewing and transportation, they said that they had been completely rectified. Maotai also told the media before that the use of plastic products has been basically eliminated in the production process. According to this report, plasticizers are basically produced in all brewing industries in China. Although most liquors in China contain plasticizers, the main reason is blending. In the mid-1950s, in order to save food and promote the development of brewing industry, blended liquor with new technology was pushed to the front. This is the beginning of China liquor blending. At present, Sichuan and Guizhou are the main export provinces of liquor in China market. In addition, the so-called famous wines of any brand are basically blended with the "original wines" of the above two provinces. In the process of blending liquor (including many so-called "famous brands"), in addition to "Qu" (original liquor), a magical "food additive" was used. If this "food additive" is not used, the taste of the produced liquor will be much worse. A large number of liquor production enterprises use this kind of "food additive" without exception, which leads to the serious exceeding of the standard of liquor plasticizer. According to our investigation, this blending additive can be bought in the market. The main function of blending liquor is to prevent liquid stratification by using a large number of plasticizers and adding them. As we all know, alcohol is dissolved in pure water, but edible alcohol is not pure alcohol, so many additives such as essence must be added in the blending process. Therefore, if no plasticizer is added to the blended wine, the upper part will taste like water, and the lower part will be like alcohol and essence for a long time. In addition, plasticizers can also increase the sense of heaviness, which is often said in the liquor industry. In addition, many manufacturers promote their high-grade liquor as so-called vintage liquor, because the longer the vintage, the higher the price. The key point is that many wineries don't have so many wine cellars at all, and the only basis for consumers to judge the length of a year is color and viscosity. This provides an opportunity for manufacturers to increase the viscosity of wine through plasticizers. The longer the year is marked, the more it is added. Plasticizer is the traditional name of plastic industry. In the plastic industry, these esters help to improve the physical and chemical properties of plastics, such as toughness, so new plastic products often smell very strong and special. Thaung Myint, a professor at the School of Chemical Engineering of Sichuan University, told this reporter that modern people pursue pleasure, and the original mellow flavor of liquor can no longer satisfy people's pursuit of infinite fragrance, and most organic chemical reactions are extremely slow. The ancients in China did not know the relationship between cellar and aroma, and attributed the origin of aroma to cellar to make it fragrant. They don't know that impurities in brewing liquor, such as organic acids, combine with alcohol to form esters. The so-called cellar fragrance is ester fragrance, so liquor is divided into cellar fragrance and strong fragrance. Thaung Myint said that today's liquor manufacturers know chemistry very well, and they no longer use "cellar storage" to enhance the flavor. In order to get the biggest economic return, the fastest and most economical way is: alcohol or original wine+water+ester. This "ester" is actually a plasticizer. In some places, "ester" has been given a better name-aging agent. Thaung Myint also said that the so-called "10-year aging" and "5-year aging" are basically blended with edible alcohol+water+ester, except that a few manufacturers have a large number of wine cellars to store wine. The earliest "vintage wine" in China is Kweichow Moutai, the leader of liquor industry. Maotai Company successively introduced 15, 30 and 50 years, and later added "vintage wine" for 80 years. After Maotai introduced the so-called "vintage wine", liquor listed companies followed suit and introduced various dazzling "vintage wines" one after another. According to the newspaper, vintage wine is purely a gimmick, because it is obvious from the production process that only Maotai could store wine decades ago, and the exact quantity is unknown. However, 30 years ago, in the early 1980s, the output of Moutai was only 200 tons. Where other brands of vintage wines come from is self-evident. Where did so many vintage wines come from? Many brands of vintage wines, if true, have added a few drops. It is true that the wine 30 years ago was stored in the cellar, just a few drops. Unrealistic, that is, the finished product just coming out of the packaging workshop is packed in a beautiful gift box, which is no different from ordinary wine at ordinary times, but as long as the word "year" is added, the value will be tens of thousands to hundreds of thousands immediately. Ma Xiong, a Maotai designer and senior craft designer, said that the expensive Maotai vintage wine was not listed at all. When it came out of the factory, it was directly taken away from the factory by a prominent department or person. Each bottle of Moutai is at least 50,000 yuan. The longer the age, the higher the price. 300,000-500,000 yuan is normal. Buyers range from Public Offering of Fund to individuals, but most of them are from Public Offering of Fund. As soon as the plasticizer of alcoholic liquor exceeded the standard, the hidden rules of the industry were exposed. The newspaper asserted that plasticizer was a melamine incident in China liquor industry.