1, key points of alcohol sensory identification

In the sensory identification of liquor, we should mainly focus on the determination and evaluation of liquor color, aroma and taste.

Also pay attention to identifying the outer packaging and registered trademark of bottled wine. When visually observing the color of liquor, we should first observe its transparency to light, turn the bottle upside down, check whether there are impurities sinking and suspended matter in liquor, then pour it into a beaker and observe its color on a white background.

2. Classification of wine varieties

There are many kinds of wine, and there are generally four categories.

(1) According to the production characteristics

(1) Distilled liquor: Distilled liquor made from fermented raw materials is called distilled liquor. This kind of liquor has low other solid content, high alcohol content and strong irritation, such as liquor and brandy.

② Fermented original wine (or pressed wine): the wine obtained by direct extraction and pressing after alcoholization of raw materials. This kind of wine has low alcohol content, but it has more solids and less irritation, such as yellow rice wine, beer and fruit wine.

③ Blended wine: It is made of white wine or edible alcohol and a certain proportion of sugar, spices and medicinal materials. Because of different varieties, this kind of wine has different sugar content, pigment, solid content and alcohol content, such as orange wine, bamboo leaf green, five tomato skins, various dew wines and medicinal liquor.

(2) According to the alcohol content

① High alcohol content; The alcohol content above 40 degrees is high alcohol. Such as liquor, qu liquor, etc.

② Moderate liquor with alcohol content of 20-40. Like most mixed wines.

③ Low-alcohol liquor: Low-alcohol liquor with alcohol content below 20, such as yellow rice wine, beer, fruit wine and wine. Generally, it is original juice wine, and the nutrients remain in the wine liquid.

(3) according to the production raw materials

① Grain wine: wine brewed with sorghum, corn, barley, wheat and rice as raw materials.

② Non-grain wine: wine made from wild plants or fruits containing starch.

(4) According to the flavor characteristics of wine.

In the commercial operation, China customarily divides wine into five categories according to its flavor characteristics: white wine, yellow wine, beer, fruit wine and mixed wine.

3. Basic methods of liquor sensory identification.

Liquor, also known as distilled liquor, is a colorless, transparent and highly alcoholic beverage made from substances rich in starch or sugar with koji yeast and other auxiliary materials after saccharification, fermentation and distillation. People attach great importance to the aroma and taste of liquor when drinking. At present, the evaluation of liquor quality is mainly based on sensory indicators, that is, from three aspects: color, aroma and taste.

(1) color transparent logo

The normal color of liquor should be colorless and transparent, without suspended matter and sediment. Pour white wine into a glass, and there should be no ring-shaped insoluble matter on the wall of the glass. Turn the bottle upside down and observe the wine body under the light. There is no suspended matter, turbidity or precipitation. In winter, if liquor has precipitation, it can be heated to 30 ~ 40℃ in a water bath, and it will be normal if the precipitation disappears.

(2) Aroma identification

In sensory identification of the aroma of liquor, it is best to use a glass with a small belly, pour liquor into the glass and shake it gently, and immediately smell its aroma carefully with your nose near the glass mouth. Or pour a few drops of wine on the palm of your hand, rub it a few times, and then smell the palm of your hand, so you can tell whether the fragrance is strong or not and whether the fragrance type is normal. The aroma of liquor can be divided into:

Overflow-the aroma or aroma components of wine overflow in the air near the glass mouth, and the concentration and characteristics of aroma can be directly recognized by smell.

Perfume-When you drink wine, the aroma fills your mouth.

Leave a fragrance-the wine has been swallowed, but the aroma of the wine remains in the mouth.

General liquor should have a certain flavor, with little or no flavor. Wuliangye, a famous wine, is famous for its fragrance, while Maotai is famous for its fragrance. Liquor should have no peculiar smell, such as burnt, rotten, earthy, sugar and distiller's grains.

(3) Taste recognition

The taste of liquor should be strong, light, soft, spicy, pure and evil, and it can be divided into sweet and bitter after swallowing. Liquor has mellow taste, no peculiar smell and no strong irritation. When we identify the taste of liquor with our senses, we should carefully taste the liquor in our mouth with our tongue and throat to identify the mellow degree of liquor taste and the quality of liquor taste.

(4) alcohol degree identification

The alcohol content of liquor is calculated by the percentage of alcohol content. All kinds of liquor are marked with alcohol content on the factory label, such as 60', which means that the alcohol content of this liquor is 60%.

The general characteristics of liquor are clear and transparent body, pure texture, rich aroma, long aftertaste and endless aftertaste.

Factors affecting liquor quality;

(1) Liquor discoloration: Acidic liquor is packed in an iron drum without wax, and the wall of the iron drum is easily oxidized and reduced to a compound with high iron ion or low iron ion, which makes the liquor yellow-brown. The use of zinc-containing aluminum barrels will also lead to oxidation with acids in liquor to produce zinc oxide, which will turn liquor into milky white.

(2) Odor of liquor: The liquor will be filled with cast iron (pig iron) containers, which will make the liquor smell of sulfur. A hip flask coated with rotten blood will produce a bloody smell when it is filled with wine. Some wine boxes are filled with new wine in the process of mobile transportation, which will also produce odor pollution and make the wine bitter with wood.

No matter whether it is discolored or stale liquor, it is necessary to find out the reasons. Only after special treatment can the liquor with original quality be continued to be drunk, otherwise it will not be suitable for drinking or can only be used for other purposes.

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