I'm glad to answer your question. Here I want to give my personal opinion, hoping to help you.
Compared with other flavor liquors, the flavor components of Maotai-flavor liquors are more complicated. According to authoritative testing, there are more than 400 kinds of components in Maotai-flavor liquor, but the main flavor components have not been clearly studied so far. If maotai-flavor wine is its taste, then people who may drink it will say that it tastes like sauce. After all, "outstanding maotai flavor" is one of the characteristics of excellent maotai-flavor wine.
Generally speaking, a good Maotai-flavor liquor will give off a strong aroma. People who drink and people who often drink can identify the quality of Maotai-flavor liquor through this aroma. Anyone who has drunk high-quality maotai-flavor liquor knows that after the liquor is swallowed, there will be sweetness and bitterness. A particularly good Maotai-flavor liquor has a very mellow taste, no peculiar smell and no strong irritation to the stomach.
If there is no aftertaste after drinking, it can be said to be maotai-flavor wine, but it is not necessarily a good maotai-flavor wine.
What are the basic methods to evaluate Maotai-flavor wine?
A: Generally, the evaluation of Maotai-flavor wine is mainly based on sensory evaluation, and the detailed indicators of Maotai-flavor wine can also be analyzed by scientific instruments.
2. What are the requirements for tasting Maotai-flavor wine for tasting environment?
A: The wine tasting room requires sufficient light, softness and suitability, with a temperature of 20 25 and a humidity of about 60%. Constant temperature and humidity, fresh air, no fragrance, no bad smell.
3. What are the requirements for tasting wine glasses?
A: Tasting glasses are the main tool for evaluating wine, and their quality may have a psychological impact on the color, aroma and taste of wine samples. Wine glasses can be colorless, transparent and high-grade glasses without patterns, and the size, shape and thickness should be consistent. The standard wine glass for liquor tasting is tulip-shaped, which is characterized by small belly and large evaporation area. Small mouth can concentrate the evaporated alcohol molecules, which is beneficial to the sense of smell.
Wine glasses should be dedicated to avoid peculiar smell. Mark the number on the outer wall of each tasting cup. Before each tasting, the glass should be thoroughly washed, washed with warm water for many times, then washed with pure water or distilled water, dried in an oven or wiped clean with white clean silk. The washed wine glasses should be put upside down in a clean porcelain tray, not in a wooden cabinet or tray, so as to avoid the smell of wood or paint.
4. What qualities should a sommelier possess?
Answer: Sensory sensitivity is required. After special training and examination, it can meet the requirements of sensory analysis and be familiar with the terms and characteristics of sensory evaluation of liquor. Comments should be fair, scientific and accurate.
5. What are the typical taste and style characteristics of Maotai-flavor wine?
A: The sauce flavor is outstanding, elegant and delicate, mellow, and the empty cup remains fragrant for a long time.
6. How many basic dimensions are there in sensory evaluation of Maotai-flavor wine?
A: There are four basic dimensions: color (that is, observing the hue, transparency and suspended matter of wine with naked eyes), aroma (mainly investigating the overflowing, spraying and lingering fragrance of wine), taste (referring to the basic tastes such as sweet, sour, bitter, spicy, astringent and salty) and lattice (also known as style, also known as body). In the whole process of wine tasting, we should observe its color, smell its fragrance and taste its taste, and combine the feelings of color, fragrance and taste to determine the style.
7. Why does the sauce stay fragrant in an empty cup?
A: An empty cup leaves a fragrance-that is, a cup filled with a good maotai-flavor liquor will retain the fragrance of the wine for a long time, which is endless and refreshing. The main reason is that macromolecules and esters with aromatic odor volatilize slowly after polymerization, while ordinary maotai-flavor liquor has small alcohols and few esters with aromatic odor, and the volatilization speed is fast, while inferior liquor will be very choking.
8. What are the characteristics of typical colors of Maotai-flavor wine?
A: The typical color of Maotai-flavor wine is colorless or yellowish. The longer the storage time, the yellow or yellowish color will appear.
9. What are the requirements for maotai and bouquet when tasting wine?
Answer: ① The wine glass is placed under the nose and the head is slightly lower.
Generally speaking, the heavier the aroma, the shorter the age of the wine. Because with the passage of time, after a long period of aging, the softness of wine increases and the aroma decreases.
10. What are the requirements for the taste of sauce and wine?
Answer: ① Drink a small amount of sample (about 2mL) in your mouth.
(2) After the wine enters the mouth, make the wine contact the tip of the tongue and the edge of the tongue, and smear it on the surface and root of the tongue, both of which contact the taste buds, and then stir the wine in the mouth with the tongue to make it fully contact the palate, laryngeal membrane and buccal membrane for comprehensive taste discrimination. Taste carefully with the taste organs and record the taste characteristics.
③ Taste the sweetness, mellowness, fullness, delicacy, softness, harmony, cleanliness and excitement of wine.
After 2-3 seconds, the wine can be swallowed, and then the alcohol will be discharged from the nostrils with breathing. Check whether alcohol irritates the nose and fragrance, and judge the aftertaste of the wine.
How to distinguish between good and bad wine when drinking? This can be said that different people have different opinions, and the standards vary from place to place.
What should we do?
First, determine the standard of China liquor taste.
1. Large rectangular thick hook. A few drops of wine, like a small bomb, filled the mouth; If you take a sip of wine for a long time, the wine will go straight to dantian along the throat, esophagus and stomach, and the feeling of wine line will be long; Round means that when the wine passes through the throat, it should be round and there is no acupuncture feeling; Strong refers to the mellow taste of wine; Hook means that after a big mouthful of wine arrives in Dantian, it should be hooked back slowly, forming a hot feeling of hooking back in the abdomen.
2. Hot and sour, bitter and sweet. Good liquor has five flavors, but they are all well balanced, and no one stands out. Take a glass of white wine and lick it with the tip of your tongue. It must be sweet. Drink four or five drops and let the wine run down your tongue. It must be sour. When wine reaches the tongue, it will be astringent and bitter; Wine is bitter when it comes to the root of the tongue. This kind of pain is the hardest to grasp. It must be tolerable and feel very advanced. Expensive coffee, tea and chocolate are noble bitter tastes.
3. a fat word realm has all come out. Shen Congwen's evaluation of good wine is the most special and vivid. Good wine should be as fat and plump as pork belly. Therefore, real good wine can be drunk without food, that is, eating food as lightly as possible. On the contrary, it is rotten wine, which needs roast chicken and fat intestines to swallow.
If time permits, you can talk about the process of burning jade ice and soaking wine with fat. )
Two, three indicators to judge the quality of wine when drinking.
1. Get drunk. Take a sip of 15 seconds and you will be served pure grain and good wine. It's called getting drunk. Why? Because good wine is brewed from pure grain, pure natural things are easy to absorb. After drinking the first sip of wine, all the oral mucosa is absorbed into the esophagus, and it quickly enters the brain with blood circulation, which makes people dizzy. It's called getting drunk.
We had a misunderstanding about this before, thinking that this wine was good, and it would not go to the head after drinking half a catty. But you passed out as soon as you went up. In fact, alcohol is not absorbed by the mouth and esophagus, and the gastrointestinal absorption reaction is slow.
2. Have a long sleep. One sip of pure grain wine will make you drunk, but after 20 drinks, you will find that the more you drink, the more sober you will be. It's called a long sleep. Whether it is Li Bai or Wang Xizhi, the literati in China all drank for the purpose of not getting drunk, which was too shallow to entertain themselves; Not to get drunk, too hard to hurt your health, just to get drunk. Only when they are in a hearty state can they write such beautiful poems and exquisite calligraphy.
But what we drink now is mostly alcoholic liquor, and it is difficult to find the feeling of getting drunk, because it is not easy to get drunk, and the feeling of getting drunk once drunk is particularly short-lived.
Why the Red River is called Red River is because this wine originated from Chishui River in Maotai.
Step 3 get drunk slowly. Everyone says that Zhou Enlai is not drunk after drinking two Jin, which is true. In fact, it is absolutely no problem for everyone here to drink a catty. Why? Because Premier Zhou is drinking Maotai for 30 years, it is absolutely no problem for ordinary people to drink a catty.
Why do good drinks make people drink a lot? First, alcohol molecules and water molecules are tightly held together, and the release of alcohol molecules is slow, making people not easy to get drunk; Secondly, in the process of long-term storage, some ethanol will be converted into esters, which will make the wine more fragrant, less ethanol and less drunk.
1. What are the basic methods for evaluating Maotai-flavor wine?
A: Generally, the evaluation of Maotai-flavor wine is mainly based on sensory evaluation, and the detailed indicators of Maotai-flavor wine can also be analyzed by scientific instruments.
2. What are the requirements for tasting Maotai-flavor wine for tasting environment?
A: The wine tasting room requires sufficient light, softness and suitability, with a temperature of 20 25 and a humidity of about 60%. Constant temperature and humidity, fresh air, no fragrance, no bad smell.
3. What are the requirements for tasting wine glasses?
A: Tasting glasses are the main tool for evaluating wine, and their quality may have a psychological impact on the color, aroma and taste of wine samples. Wine glasses can be colorless, transparent and high-grade glasses without patterns, and the size, shape and thickness should be consistent. The standard wine glass for liquor tasting is tulip-shaped, which is characterized by small belly and large evaporation area. Small mouth can concentrate the evaporated alcohol molecules, which is beneficial to the sense of smell.
Wine glasses should be dedicated to avoid peculiar smell. Mark the number on the outer wall of each tasting cup. Before each tasting, the glass should be thoroughly washed, washed with warm water for many times, then washed with pure water or distilled water, dried in an oven or wiped clean with white clean silk. The washed wine glasses should be put upside down in a clean porcelain tray, not in a wooden cabinet or tray, so as to avoid the smell of wood or paint.
4. What qualities should a sommelier possess?
Answer: Sensory sensitivity is required. After special training and examination, it can meet the requirements of sensory analysis and be familiar with the terms and characteristics of sensory evaluation of liquor. Comments should be fair, scientific and accurate.
5. What are the typical taste and style characteristics of Maotai-flavor wine?
A: The sauce flavor is outstanding, elegant and delicate, mellow, and the empty cup remains fragrant for a long time.
6. How many basic dimensions are there in sensory evaluation of Maotai-flavor wine?
A: There are four basic dimensions: color (that is, observing the hue, transparency and suspended matter of wine with naked eyes), aroma (mainly investigating the overflowing, spraying and lingering fragrance of wine), taste (referring to the basic tastes such as sweet, sour, bitter, spicy, astringent and salty) and lattice (also known as style, also known as body). In the whole process of wine tasting, we should observe its color, smell its fragrance and taste its taste, and combine the feelings of color, fragrance and taste to determine the style.
7. Why does the sauce stay fragrant in an empty cup?
A: An empty cup leaves a fragrance-that is, a cup filled with a good maotai-flavor liquor will retain the fragrance of the wine for a long time, which is endless and refreshing. The main reason is that macromolecules and esters with aromatic odor volatilize slowly after polymerization, while ordinary maotai-flavor liquor has small alcohols and few esters with aromatic odor, and the volatilization speed is fast, while inferior liquor will be very choking.
8. What are the characteristics of typical colors of Maotai-flavor wine?
A: The typical color of Maotai-flavor wine is colorless or yellowish. The longer the storage time, the yellow or yellowish color will appear.
9. What are the requirements for maotai and bouquet when tasting wine?
Answer: ① The wine glass is placed under the nose and the head is slightly lower.
Generally speaking, the heavier the aroma, the shorter the age of the wine. Because with the passage of time, after a long period of aging, the softness of wine increases and the aroma decreases.
10. What are the requirements for the taste of sauce and wine?
Answer: ① Drink a small amount of sample (about 2mL) in your mouth.
(2) After the wine enters the mouth, make the wine contact the tip of the tongue and the edge of the tongue, and smear it on the surface and root of the tongue, both of which contact the taste buds, and then stir the wine in the mouth with the tongue to make it fully contact the palate, laryngeal membrane and buccal membrane for comprehensive taste discrimination. Taste carefully with the taste organs and record the taste characteristics.
③ Taste the sweetness, mellowness, fullness, delicacy, softness, harmony, cleanliness and excitement of wine.
After 2-3 seconds, the wine can be swallowed, and then the alcohol will be discharged from the nostrils with breathing. Check whether alcohol irritates the nose and fragrance, and judge the aftertaste of the wine.
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