Do drinkers always have some questions about Huang Lao wine? Is this yellow wine good after all?
Today, Bian Xiao will solve the mystery for everyone.
Pure grain liquor or maotai-flavor liquor is easy to turn yellow, followed by double-flavor liquor and Luzhou-flavor liquor.
Liquor will undergo complex glycolysis reaction under the action of microorganisms, and some substances in liquor will undergo color reaction, so it will turn yellow. As time goes on, the yellow color will get heavier and heavier.
This yellow white wine is soft, non-irritating and has a long aftertaste, so it is expensive.
However, fen-flavor liquor will not turn yellow no matter how long it is kept. If rice-flavor liquor turns yellow, it is an unqualified product. The reason is also very simple, because there are relatively few microorganisms in wine.
For maotai-flavor liquor, the yellowing of liquor is not necessarily good wine, but good wine will definitely yellow. Why do you say that?
Because it is profitable, some people fake it. Some people use artificial substances to make wine yellow.
Some of them are from caramelization. However, the microbial fermentation in wine has only a slight color change. Things that are too dark like this are usually fake.
However, although caramel pigment is a food additive allowed by the state, it is not harmful to human body. But this kind of cheating on consumers must also be cracked down.
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