Even low-alcohol liquor is between 20 and 38 degrees. In this alcohol content range, microorganisms are difficult to survive, so there will be no deterioration caused by microorganisms, so liquor can be marked without shelf life.
After low-alcohol liquor and fen-flavor liquor below 40 degrees are stored for a period of time, esters usually hydrolyze, resulting in dull taste, and some will have astringent taste. But this process takes a long time, usually five or six years, and it only weakens the taste, so it is not a quality problem.
Extended data:
The newly brewed wine is not necessarily the best, and it needs to be stored for a period of time. During storage, alcohols in wine will react with organic acids to produce esters with special aroma, so some wines will be more fragrant when stored for a long time.
The esterification reaction of wine is quite slow, and high-quality wine generally needs to be stored for three or four years, or even longer. But when the esterification reaction reaches a certain level, it will tend to be balanced and stop. If it continues to be stored, there will be problems such as the decline of alcohol content, the weakening of alcohol taste and the increase of volatile loss.
The relative humidity of liquor is about 70%, and the bottle cap is prone to mildew if the humidity is too high; No fireworks between 0 and 20 degrees. Containers should be tightly sealed to prevent wine leakage and reduce alcohol content. It is best to store it in a dark environment with suitable humidity and temperature, and "watch more and move less" when storing it.
It is also important to choose liquor suitable for long-term storage, such as high-alcohol liquor, complete liquor or "concept liquor" with special meaning, which is more suitable for collection.
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