When we drink new wine, we often find it pungent and spicy. Drinking old wine is softer, more mellow and has a long aftertaste. This is because, after years of storage, alcohol molecules perfectly combine with water molecules, making the entrance supple to an excellent state. At the same time, the alcohols, phenols and esters in wine are esterified to produce richer aroma substances, which makes the wine more mellow and charming. Not only that, drinking new wine is different from drinking old wine. Drinking old wine generally sobers up faster, and there will be no dizziness and headache. In the jargon, it is called "not going to the head". This is because in wine, the main substances that cause it are fusel oil and aldehydes in wine. After years of aging, these substances in old wine gradually evaporate. Therefore, people are more comfortable to drink.

Nutritional components of old wine

03. What kind of old wine is a good old wine?

You must not think that all old wines have the above characteristics. If you buy old wine blended with alcohol more than ten years ago, it is not only bad to drink, but also has no collection value.

To collect old wine, we must collect pure grain and good wine brewed by traditional techniques. Tibetan Yuanmao recommends eight famous wines and excellent brands!

Pure grain wine adopts traditional grain and traditional technology, and strictly follows the whole process of cooking gelatinization, spreading and cooling, adding koji, fermenting in cellar and steaming wine out of the pool. It takes at least a few months to produce a bottle of pure grain traditional wine. Such pure grain wine will be more mellow with the storage of time.