When you buy wine, you must be careful when you see GB/T10871. You must pay attention. The national standard of standard sauce -flavored liquor is GB/T26760. There are differences between the two.
How to identify the quality of the wine
If to identify the quality of the wine, the most effective way is to learn how to make nude wine. Naked wine is to give the wine a fire, boil its alcohol, and cut off the clothes of the wine. At this time, the remaining wine is called nude wine. This is a method of separation of acid ester. The wine made of pure grains is clear and transparent before making nude wine. After making naked wine, it will become very turbid. The delicate taste of the entrance will have the sour taste of grain. There will be a little bit of leesy taste, and there will be a little bitterness on the roots of the tongue. If the entrance is like a sloppy taste, then it must be added with edible alcohol -whether it is dried potato alcohol, saltan alcohol or corn alcohol, they all have this characteristic.
The truth of liquor plasticizer: It is "necessity", not Shenma plastic pipe Recently, the crisis of Chinese liquor trust in the plasticizer caused by the Xiangxi alcoholic wine was inspected by the media. In the past ten days, the entire white wine sector has evaporated by hundreds of billions of market value in the Chinese stock market. In Hong Kong, the netizen "Crystal Emperor" who claimed to be Moutai investor "Crystal Emperor" purchased Moutai for inspection. The results showed that Moutai, which is the best liquor in China, seems to be difficult to escape the spell of plasticizers. The inspection of the "Crystal Emperor" was not witnessed by a third party in the purchase and inspection process, and only a inspection agency was sent to the inspection agency. The liquor industry is very shocking. On December 12, at the press conference of Guizhou Maotai Co., Ltd. at Guiyang, Ma Yong, executive vice president of the Baijiu Professional Committee of the China Food Industry Association, argued to Moutai, even if it was sent by the "Crystal Emperor", DHP was detected to detect As a result of 3.3, according to the EU -related standards, the tolerance volume of 50 micrograms per kilogram of weight per day is converted. Each person drinks two pounds of Moutai every day, which still meets the limit of human tolerance given by EU food safety standards. But the question is, why should the chemical preparations that should not appear in food appear in brewing liquor? However, the Guangzhou News Weekly "Times Weekly" reported yesterday that the use of plasticizers is very common in Chinese liquor, especially the mainstream blending liquor in the market. After the plasticizer incident was exposed, although major liquor manufacturers announced to the outside world, there was a plasticizer due to the production and transportation process. Rectification, Moutai also told the media before that the use of plastic products in the production process has been basically eliminated. According to the report, in China's current winemaking industry, all the wine industries that are mainly blended are basically produced by plasticizers. Most liquor in China contain plasticizers, the main reason is — blending. In the mid -1950s, in order to save food and promote the development of the winemaking industry, the blending liquor of new processes was raised on the front desk. This is the beginning of Chinese liquor blending. At present, the liquor in the Chinese market is exported to the province of Sichuan and Guizhi. In addition, the so -called famous wine of any brand basically blended with the "original wine" of the above two provinces. During the blending wine (including many so -called "brand names"), in addition to using "wine" (original wine), a magical "food additive" is also used. If you do not use this "food additive", it is made The taste of liquor will be much worse. A large amount of liquor manufacturers use this "food additive" without exception, resulting in a serious excess of liquor plasticizer. According to the newspaper survey, such blend additives can be purchased on the market. By blending liquor in large quantities and adding plasticizers, the main role is to prevent liquid stratification. As we all know, alcohol is soluble in pure water, but consumption of alcohol is not pure alcohol. Many additives such as fragrance must be added during the blending process. Water flavor, the lower part of drinking is alcohol and flavor. In addition, plasticizers can also increase their thickness, which is often mentioned in the liquor industry. In addition, many manufacturers to promote their high -end liquor to the outside world are the so -called buns, because the longer the year, the higher the price. The point is that many wineries do not have so many cellars at all. The only basis for consumers to judge the length of the year is color and viscosity. This provides the manufacturer with an opportunity -to increase the viscosity of wine by plasticizer, the more the longer the year is added. The plasticizer is the tradition of the plastic industry. In the plastic industry, this type of ester helps improve the physical and chemical properties of plastic, such as toughness, so new plastic products often smell very strong and special aroma. Tang Min, a professor at the School of Chemistry Engineering of Sichuan University, told the reporter that modern people are pursuing enjoyment. The original mellow fragrance in liquor can no longer meet people's infinite pursuit of fragrance, and most of the organic chemical reactions are extremely slow. The ancient Chinese did not know the relationship between the "cellar" and "incense", and attributed the source of "incense" to the "cellar". Because of the "cellar", "fragrant", but because of the impurities in the brewing of liquor, For example, organic acids, combined with alcohol to form esters, and the so -called "cellar fragrance" is the ester aroma, so there is a concept of dividing liquor into "cellar fragrance" and "cellar". Tang Min said that the current liquor manufacturers know chemistry very much and no longer use the "cellar" method to enhance the fragrance. In order to obtain the maximum economic return, the most fast way is: alcohol or original wine water ester. This "ester" is actually plasticizer. In some places, the "ester" has taken a better name -a chemical agent. Tang Min also said that, in addition to individual manufacturers with a large number of wine cellars who can hide wine, the remaining so -called "10 -year aging" and "5 -year aging" are basically blended with edible alcohol water ester. The earliest "year wine" in China was the boss of the liquor industry Guizhou Maotai. Moutai has launched 15 years, 30 years, and 50 years, and later increased 80 years of "year wine". After Moutai launched the so -called "year wine", all liquor listed companies followed the wind. Dazzling "year wine". The newspaper states that the year's wine is purely a gimmick, because it can be clearly seen from the production process. Only Maotai may have a little more than decades ago. It is unknown how much. But 30 years ago, in the early 1980s, the output of Moutai's wine was only 200 tons. It is self -evident where other brands of wine came from. Where can I have so many "year wine"? Many brands of wine, so much, added a few drops of drunk 30 years ago, just a few drops. The unreal is that the finished product that just came out of the packaging workshop is packed in a beautiful gift box. There is no difference between ordinary wine in peacetime, but as long as the word "age" is added, the value is tens of thousands to hundreds of thousands. Moutai wine designer and senior craft designer Ma Xiong said that the expensive Moutai year wine was not listed at all. From the factory, it was taken away by the factory or character from the factory or character. 10,000 yuan, the longer the age, the higher the price, 30 to 500,000 normal. Buyers, from public funds to individuals, but mostly public funds. As soon as the alcoholic plasticizer exceeds the standard, the industry's hidden rules are exposed. The newspaper asserts that the plasticizer is the melamine incident of the Chinese liquor industry
Zhenjiu is the great achievement of hundreds of years of winemaking in Guizhou Jiuxiang, and it has won the quality of the national fragrance. It has a typical style of authentic sauce, which is favored by consumers. It is known as "the pearl of wine township" and "treasure in the wine". Using high -quality sorghum, wheat as the raw material with local Ganzhuang water adopts traditional Chinese traditional unique craftsmanship, scientific craftsmanship, long -term cellar, carefully blended. The wine sauce is prominent, elegant and round, pure and long, and the empty cup is long -lasting. It is ranked among the top 100 Chinese famous wines. Wardford wine
When you buy wine, you must be careful when you see GB/T10871. You must pay attention. The national standard of standard sauce -flavored liquor is GB/T26760. There are differences between the two.
How to identify the quality of the wine
If to identify the quality of the wine, the most effective way is to learn how to make nude wine. Naked wine is to give the wine a fire, boil its alcohol, and cut off the clothes of the wine. At this time, the remaining wine is called nude wine. This is a method of separation of acid ester. The wine made of pure grains is clear and transparent before making nude wine. After making naked wine, it will become very turbid. The delicate taste of the entrance will have the sour taste of grain. There will be a little bit of leesy taste, and there will be a little bitterness on the roots of the tongue. If the entrance is like a sloppy taste, then it must be added with edible alcohol -whether it is dried potato alcohol, saltan alcohol or corn alcohol, they all have this characteristic.
The truth of liquor plasticizer: It is "necessity", not Shenma plastic pipe
Recently, the crisis of Chinese liquor trust in the plasticizer caused by the Xiangxi alcoholic wine was inspected by the media. In the past ten days, the entire white wine sector has evaporated by hundreds of billions of market value in the Chinese stock market. In Hong Kong, the netizen "Crystal Emperor" who claimed to be Moutai investor "Crystal Emperor" purchased Moutai for inspection. The results showed that Moutai, which is the best liquor in China, seems to be difficult to escape the spell of plasticizers. The inspection of the "Crystal Emperor" was not witnessed by a third party in the purchase and inspection process, and only a inspection agency was sent to the inspection agency. The liquor industry is very shocking. On December 12, at the press conference of Guizhou Maotai Co., Ltd. at Guiyang, Ma Yong, executive vice president of the Baijiu Professional Committee of the China Food Industry Association, argued to Moutai, even if it was sent by the "Crystal Emperor", DHP was detected to detect As a result of 3.3, according to the EU -related standards, the tolerance volume of 50 micrograms per kilogram of weight per day is converted. Each person drinks two pounds of Moutai every day, which still meets the limit of human tolerance given by EU food safety standards. But the question is, why should the chemical preparations that should not appear in food appear in brewing liquor? However, the Guangzhou News Weekly "Times Weekly" reported yesterday that the use of plasticizers is very common in Chinese liquor, especially the mainstream blending liquor in the market. After the plasticizer incident was exposed, although major liquor manufacturers announced to the outside world, there was a plasticizer due to the production and transportation process. Rectification, Moutai also told the media before that the use of plastic products in the production process has been basically eliminated. According to the report, in China's current winemaking industry, all the wine industries that are mainly blended are basically produced by plasticizers. Most liquor in China contain plasticizers, the main reason is — blending. In the mid -1950s, in order to save food and promote the development of the winemaking industry, the blending liquor of new processes was raised on the front desk. This is the beginning of Chinese liquor blending. At present, the liquor in the Chinese market is exported to the province of Sichuan and Guizhi. In addition, the so -called famous wine of any brand basically blended with the "original wine" of the above two provinces. During the blending wine (including many so -called "brand names"), in addition to using "wine" (original wine), a magical "food additive" is also used. If you do not use this "food additive", it is made The taste of liquor will be much worse. A large amount of liquor manufacturers use this "food additive" without exception, resulting in a serious excess of liquor plasticizer. According to the newspaper survey, such blend additives can be purchased on the market. By blending liquor in large quantities and adding plasticizers, the main role is to prevent liquid stratification. As we all know, alcohol is soluble in pure water, but consumption of alcohol is not pure alcohol. Many additives such as fragrance must be added during the blending process. Water flavor, the lower part of drinking is alcohol and flavor. In addition, plasticizers can also increase their thickness, which is often mentioned in the liquor industry. In addition, many manufacturers to promote their high -end liquor to the outside world are the so -called buns, because the longer the year, the higher the price. The point is that many wineries do not have so many cellars at all. The only basis for consumers to judge the length of the year is color and viscosity. This provides the manufacturer with an opportunity -to increase the viscosity of wine by plasticizer, the more the longer the year is added. The plasticizer is the tradition of the plastic industry. In the plastic industry, this type of ester helps improve the physical and chemical properties of plastic, such as toughness, so new plastic products often smell very strong and special aroma. Tang Min, a professor at the School of Chemistry Engineering of Sichuan University, told the reporter that modern people are pursuing enjoyment. The original mellow fragrance in liquor can no longer meet people's infinite pursuit of fragrance, and most of the organic chemical reactions are extremely slow. The ancient Chinese did not know the relationship between the "cellar" and "incense", and attributed the source of "incense" to the "cellar". Because of the "cellar", "fragrant", but because of the impurities in the brewing of liquor, For example, organic acids, combined with alcohol to form esters, and the so -called "cellar fragrance" is the ester aroma, so there is a concept of dividing liquor into "cellar fragrance" and "cellar". Tang Min said that the current liquor manufacturers know chemistry very much and no longer use the "cellar" method to enhance the fragrance. In order to obtain the maximum economic return, the most fast way is: alcohol or original wine water ester. This "ester" is actually plasticizer. In some places, the "ester" has taken a better name -a chemical agent. Tang Min also said that, in addition to individual manufacturers with a large number of wine cellars who can hide wine, the remaining so -called "10 -year aging" and "5 -year aging" are basically blended with edible alcohol water ester. The earliest "year wine" in China was the boss of the liquor industry Guizhou Maotai. Moutai has launched 15 years, 30 years, and 50 years, and later increased 80 years of "year wine". After Moutai launched the so -called "year wine", all liquor listed companies followed the wind. Dazzling "year wine". The newspaper states that the year's wine is purely a gimmick, because it can be clearly seen from the production process. Only Maotai may have a little more than decades ago. It is unknown how much. But 30 years ago, in the early 1980s, the output of Moutai's wine was only 200 tons. It is self -evident where other brands of wine came from. Where can I have so many "year wine"? Many brands of wine, so much, added a few drops of drunk 30 years ago, just a few drops. The unreal is that the finished product that just came out of the packaging workshop is packed in a beautiful gift box. There is no difference between ordinary wine in peacetime, but as long as the word "age" is added, the value is tens of thousands to hundreds of thousands. Moutai wine designer and senior craft designer Ma Xiong said that the expensive Moutai year wine was not listed at all. From the factory, it was taken away by the factory or character from the factory or character. 10,000 yuan, the longer the age, the higher the price, 30 to 500,000 normal. Buyers, from public funds to individuals, but mostly public funds. As soon as the alcoholic plasticizer exceeds the standard, the industry's hidden rules are exposed. The newspaper asserts that the plasticizer is the melamine incident of the Chinese liquor industry
Zhenjiu was produced by Zunyi, Guizhou
Baidu
Zhenjiu is the great achievement of hundreds of years of winemaking in Guizhou Jiuxiang, and it has won the quality of the national fragrance. It has a typical style of authentic sauce, which is favored by consumers. It is known as "the pearl of wine township" and "treasure in the wine". Using high -quality sorghum, wheat as the raw material with local Ganzhuang water adopts traditional Chinese traditional unique craftsmanship, scientific craftsmanship, long -term cellar, carefully blended. The wine sauce is prominent, elegant and round, pure and long, and the empty cup is long -lasting. It is ranked among the top 100 Chinese famous wines.
Wardford wine