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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 Put the glass under the nose with the head slightly lower, and the distance between the glass and the nose is 1-3 cm.
② You can only inhale alcohol, not exhale. Inhalation should be consistent, not big and small, and inhalation should be stable.
③ Shake the liquor gently to make the aroma overflow, so as to enhance the sense of smell. Smell it with your nose and record its aroma characteristics.
Don't taste the wine when you smell it, smell it for a while before you taste it. At the same time, pay attention to the interval of smelling incense to prevent the influence of cups.
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 write down 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.
1 1. Why is the standard alcohol content of Maotai-flavor wine 53?
Answer: 53 degrees is the scientific and reasonable alcohol concentration of Maotai-flavor liquor. Scientifically speaking, when the alcohol concentration is 53 degrees, the combination of water molecules and alcohol molecules is the strongest. In addition, it needs to be aged for more than three years, so Maotai-flavor wine is soft, high in alcohol content but not strong, less irritating to human body, mellow and sweet.
12. What's the difference between the total acid of Maotai-flavor wine and other flavor types?
A: The total acid content of high-quality Maotai-flavor liquor is much higher than that of other aromatic liquors, which is also an important gene for Maotai-flavor liquor to become a healthy liquor. The standard value of acid content of high-quality maotai-flavor liquor is not less than 1.4.
13. What are the solids in the sauce wine index?
Answer: It refers to the residue after ethanol, water and other volatile components are removed by evaporation at a specified temperature (100℃ ~ 105℃). Inorganic components in brewing water are the main source of solids.
If the water contains a large number of inorganic salts and insoluble substances, not only the solid content of the finished wine exceeds the standard, but also the taste of the wine will be affected, and even precipitation or turbidity will occur, so the water quality must be pretreated.
14, is the longer the shelf life, the better the sauce?
A: The longer the Maotai-flavor wine is stored, the higher its maturity and the more elegant its fragrance. However, generally 15 years old wine is an important flavoring wine, so it is not suitable for direct drinking.
15. what are the raw materials for producing maotai-flavor liquor, and what is the ratio?
A: The raw materials for producing Maotai-flavor liquor are mainly sorghum and wheat, among which sorghum is the main grain. Wheat is the raw material of Daqu, and the ratio is generally 1: 1.
16, when making wine, why do you have to pour the tail wine from the wine cellar every time after fermentation?
A: Filling pits with tail wine can make grain ferment more fully and enhance aroma production.
17. What are the steps of making traditional Maotai-flavor wine in Maotai Town?
A: The manufacturing process of traditional Maotai-flavor liquor in Maotai Town, from raw materials entering the factory to finished products leaving the factory, mainly includes seven important links: material selection, production, brewing, storage, blending, inspection and packaging, which determines the final product quality and flavor of Maotai-flavor liquor.
18. What is the production technology of traditional Maotai-flavor wine in Maotai Town?
A: Maotai Town adheres to the production technology of traditional Daqu Maotai-flavor wine. Using wheat and sorghum as raw materials, high-temperature koji-making, high-temperature accumulation, high-temperature wine pouring, nine boiling, eight fermentation and seven wine extraction are carried out. It is Maotai people's insistence on the traditional Daqu Maotai-flavor technology that has created pure Maotai-flavor liquor.
19. What is the blending process of traditional Maotai-flavor wine in Maotai Town?
A: In the blending process of traditional Maotai-flavor liquor in Maotai Town, we should first select expired liquor in stock, repeatedly identify and confirm, select categories, check samples, reconcile and record samples, add flavoring liquor and aged liquor and record them, submit samples for inspection or review the samples successfully, convert the blending quantity of various wines in proportion, divide them into wine cans according to the calculated quantity, and blend and shape the wine in the cans.
20. What is Daqu?
Answer: Pure wheat is used as raw material, crushed into coarse wheat flour, added with koji mother and water, pressed on koji to make blank, and cultured at high temperature.
2 1. What is the basic technology of maotai-flavor liquor brewing?
A: The basic technology of Maotai-flavor liquor brewing refers to "12987" technology. That is, making koji in Dragon Boat Festival, throwing sand in Chongyang, production cycle 1 year, secondary feeding, nine stewing, eight fermentation and seven wine extraction.
22. Why do you want to brew Maotai-flavor liquor during the Dragon Boat Festival?
A: The temperature rises after the Dragon Boat Festival, which meets the requirements of high temperature conditions for koji making. At the same time, the wheat matured around the Dragon Boat Festival, which met the demand for raw materials for koji making.
23, maotai-flavor liquor production process in the "three highs" process specifically refers to what?
A: That is, high-temperature koji-making, high-temperature accumulation and high-temperature distillation.
24, maotai-flavor liquor production process in the "two long" specifically refers to what?
A: Long fermentation time and long storage time.
25. What is the basic process of soy sauce koji making?
Answer: The selection of starter-making materials-the smashing of starter-the proportion of starter-stepping on starter-the cultivation of starter-the quality appraisal of finished starter. High temperature is the key feature of koji making.
26. Maotai-flavor liquor has the saying of "Chongyang Xiasha" in terms of technology. What does its "sand" mean?
A: Maotai-flavor liquor calls "sorghum" the raw material for producing "sand".
27. What are the meanings of "Xiasha" and "Coarse Sand" in the process of Maotai-flavor liquor?
A: The first feeding for the production of Maotai-flavor liquor is called Xiasha, usually on the Double Ninth Festival and the ninth day of the ninth lunar month. 350 kg of sorghum is put into each retort, and the amount of sand is 50% of the total amount. The second feeding in the production of Maotai-flavor liquor is called coarse sand, and the time is generally one month after the sand is released.
28. Why do you want to go to the sand in Chongyang?
A: There are two main reasons for the brewing of Maotai-flavor liquor in Maotai Town: First, the Chishui River is clear before and after the Double Ninth Festival, which meets the requirements of brewing water quality; Second, around the Double Ninth Festival, local xiaoliang matured to meet the demand of brewing raw materials and staple food.
29. What is the core technology of Maotai-flavor liquor?
A: The core technology of Maotai-flavor liquor is sand-returning technology, that is, the last round of tail liquor is poured into each round of fermented grains and fermented in the cellar to enhance aroma production. The amount of tail wine should be determined according to the quality of the last round of wine production and the degree of dryness and wetness of fermented grains during accumulation. Under normal circumstances, the amount of alcohol spilled in each wine cellar should be controlled above 65,438+05 kg. With the increase of fermentation rounds, the amount of alcohol spilled will gradually decrease, and finally the distiller's grains will not be spilled.
30. What are the characteristics and differences of seven rounds of Maotai-flavor liquor?
A: One round: colorless and transparent, without suspended matter: it has a sauce flavor, slightly raw grain flavor, astringent taste, slightly sour taste and slightly bitter aftertaste; Alcohol content ≥ 57.0% vol
The second round: colorless and transparent, without suspended matter; It has a sweet sauce flavor, a clean aftertaste and a slightly sour taste: the alcohol content is ≥ 54.5% vol
Three rounds: colorless and transparent, without suspended matter; The sauce has outstanding flavor and clean tail alcohol. Alcohol content ≥ 53.5% vol
Four wheels: colorless and transparent, without suspended matter; The sauce has outstanding flavor, mellow taste and long aftertaste, and the alcohol content is ≥ 52.5% vol
Five rounds: colorless (yellowish) transparent, no suspended matter; The sauce has outstanding flavor, long aftertaste and slightly burnt taste; Alcohol content ≥ 52.5% vol
Six rounds: colorless (yellowish) transparent, no suspended matter; The sauce has obvious flavor, long aftertaste and slightly burnt taste. Alcohol content ≥ 52.0% vol
Seven rounds: colorless (yellowish) transparent, no suspended matter: the sauce has obvious fragrance, long aftertaste and burnt taste; Alcohol content ≥ 52.0% vol
3 1. What are the basic requirements for the shelf life of newly brewed Maotai-flavor liquor?
A: The newly brewed Maotai-flavor liquor must be stored and aged for more than three years before blending, so it must go through the process of "long-term aging" after brewing.
32. Why do Maotai-flavor liquors choose to be stored in clay pots?
Answer: Because the pottery jar has good air permeability, oxygen in the air can enter the jar and produce "micro-oxygen circulation" with the wine, so that the wine in the jar can breathe, thus accelerating the esterification, oxidation and reduction of the wine.
It is the unique "micro-oxygen" environment in the pottery jar and the "breathing function" of the wine in the jar that makes the Maotai-flavor wine mature during storage, and the more it ages, the more fragrant it becomes.
After a series of chemical and physical reactions, such as oxidation and reduction, aldehydes, sulfides and other low-boiling substances in the wine were effectively excluded. The unpleasant smell of new wine was removed, acetaldehyde condensed, spicy taste was reduced, and the aroma of wine was increased.
During the aging process, harmful substances such as methanol further volatilize and the wine becomes mellow. The air contacts the wine through the cylinder wall and slowly oxidizes to make the wine have a mature and old taste; At the same time, alcohol molecules and water molecules in wine will be associated in the form of hydrogen bonds, which will make the taste of wine softer and more palatable and improve the quality of wine.
33. How many flavor components are there in Maotai-flavor liquor?
A: According to authoritative testing, Maotai-flavor liquor contains 1400 kinds of beneficial components.
34. Can foreign substances be added to Maotai-flavor liquor?
A: Maotai-flavor liquor can't add foreign substances. The reason is that more than 1400 specific substances contained in Maotai-flavor liquor have not been completely detected by existing scientific and technological means, so it is naturally impossible to add foreign substances. Therefore, among all the liquors in China, only the authentic Maotai-flavor liquor is blended with liquor, which is a real pure grain product.
35. How are the three typical types of Maotai-flavor liquor established and named?
A: The establishment of Maotai-flavor type and Liquor-flavor type and the discovery of three typical types were completed by Li Xingfa, the former deputy director of Maotai Distillery and the master of blending Maotai-flavor type and Liquor-flavor type. He named them respectively: maotai is delicious, elegant and delicate, which is called "maotai"; Brewed with fermented grains at the bottom of the pit, the one with outstanding pit mud smell is called "pit bottom"; The fragrance is not as good as the sauce, but the taste is mellow and sweet, which is called "mellow and sweet".
Later, these three flavors were proved to be three typical types of authentic sauce flavor and wine flavor. The determination of the three flavor types laid a solid foundation for the quality stability of Maotai-flavor wine, and played a decisive role in the standardization, scale and quality of flavor types and technology of China Maotai-flavor wine.
1965 In the second half of the year, the Ministry of Light Industry officially affirmed the establishment of three typical types of Maotai-flavor liquor and the naming of Maotai-flavor liquor at the pilot demonstration meeting held in Shanxi.
36. Why is Maotai-flavor wine good for human health?
A: Maotai-flavor wine belongs to pure grain solid-state fermented food, which has been fermented for many times and stored for a long time. The standard system is very complicated, and it is carefully blended with wine samples of different years, rounds, typical body and alcohol content. After long-term aging and careful blending, Maotai-flavor liquor not only has complex, rich and coordinated aroma components, but also contains many trace components beneficial to health.
37. What is the difference between the molecular structure of soy sauce wine and other fragrant liquors?
A: Maotai-flavor liquor cannot be equated with ordinary liquor, other famous wines and foreign wines. After more than three years of high-temperature distillation and aging, the volatile small molecules have been combined into macromolecules.
38. What are the main beneficial substances of Maotai-flavor wine?
A: Maotai-flavor wine contains a lot of acid. Because alcohol is relatively easy to volatilize, the alcohol content is high at first, and then it is lower and lower, while acid is relatively difficult to volatilize.
Maotai-flavor liquor contains 3-4 times as much acid as other liquors, mainly acetic acid, lactic acid and unsaturated fatty acids, which is beneficial to human health.
At the same time, Maotai-flavor liquor contains many natural phenols. Medical circles believe that dry red wine can prevent cardiovascular diseases because it contains a lot of phenols. According to the analysis of liquor experts, the phenolic compounds in maotai-flavor liquor are 3 ~ 4 times higher than those in other famous wines.
39. Why don't you drink soy sauce? Not heartburn?
Answer: When distilling Maotai-flavor liquor, the receiving temperature is above 40℃, which can eliminate harmful substances such as aldehydes and sulfides to the maximum extent. Maotai-flavor liquor has relatively less volatile substances and more non-volatile substances, which is less irritating to people. So after drinking, there is no head, no spicy voice, and no "heartburn".
40. How much soy sauce should people drink every day under normal circumstances?
A: The human liver can metabolize about one gram of alcohol per kilogram of body weight every day. A person weighing 60kg should consume less than100g of alcohol every day. Because Maotai-flavor wine is healthy, it is advisable to control the daily consumption within 150g.
4 1, what are the main taboos for drinking?
A: it is not advisable to drink quickly; Not suitable for drinking; It is not advisable to drink alcohol on an empty stomach; Tobacco and wine are not suitable for use together; Not suitable for drinking with coffee; It is not advisable to drink alcohol immediately after taking medicine. ...
42. What are the advantages of collecting Maotai-flavor wine compared with other flavors?
A: The longer the storage period of Maotai-flavor liquor, the better, while the best storage period of other flavor liquors is generally only three to five years. With the increase of years, the market value of Maotai-flavor liquor also increases, while other flavor liquors have no such value.
43. What kind of Maotai-flavor wine is collectible?
A: There are three directions for the collection of Maotai-flavor liquor: Maotai-flavor liquor from good producing areas, Maotai-flavor liquor from big brands and Maotai-flavor liquor from big containers;
44. To what extent is the collection of Maotai-flavor wine appropriate?
Answer: 53-degree Daqu Maotai-flavor wine has a good collection value, while other degree or non-Daqu Maotai-flavor wines have no collection value.
45. Why do you say that the bigger the Maotai-flavor wine collection container, the better?
A: Large containers are more conducive to the aging and alcoholization of Maotai-flavor wine, and are more conducive to the improvement of taste and flavor. Large containers generally refer to ceramic materials, not other materials such as glass. Because the material of ceramics ensures the interaction and breathing of good wine quality and air.
46. What are the environmental requirements for the storage of Maotai-flavor wine?
A: Generally, a relatively stable environment with constant temperature and humidity, shock absorption and ventilation is needed.
47. Is it better to store Maotai-flavor wine in the place of origin?
A: Yes. Generally speaking, the climate and environment in the country of origin are more conducive to the aging of Datan Maotai-flavor wine, and in the country of origin, it is more conducive to maintaining the stability of its quality.
48. How to distinguish the appearance value of Tibetan wine?
A: First of all, look at the bottle, whether it is in good condition; Whether the bottle label is complete, whether the front and back labels are clean, damaged and stained; Whether the sealing film on the bottle mouth is complete and cracked: whether the bottle cap is sealed, whether the wine in the bottle is complete and whether the volatile liquid escapes.
49. Why is low-priced positioning not suitable for Maotai-flavor wine?
A: The production cycle of Maotai-flavor liquor is long and the production cost is high, which determines that the market performance and price of Maotai-flavor liquor cannot be low-end, otherwise it is not convincing.
50. Why do you say that moderate drinking of Maotai-flavor wine is also good for your health?
On May 28th, 1993, Xinhua News Agency issued a document, "Maotai, a national wine, found that drinking it every day won't hurt the liver".
This report originated from the hospital's physical examination of the employees of Maotai Sauce Distillery at that time. It was found that the workers who drank maotai-flavor liquor for a long time were healthy.
This report, which is contrary to the traditional medical theory, has attracted the attention of Professor Cheng, a hepatologist. He boldly made the topic "Study on the Effect and Influence of Maotai-flavor Liquor in Guizhou on Liver".
Through experiments, experts were surprised to find that Maotai-flavor liquor contains anti-aging superoxide dismutase (SOD) and metallothionein, which can induce anti-hepatic fibrosis in the liver.
5 1, the same wine, drunk twice, feels different in taste, and consumers will think that the quality of the wine has changed. How to explain it?
A: ① Different environments and different moods will affect the feeling of wine tasting. As the saying goes, "when a person is depressed, the activity of enzyme secretion will inevitably decrease, and" drinking friends and drinking less cups ",that is, good friends chat happily, and more acetaldehyde will be excreted, and if they drink for a long time, acetaldehyde will have more time to be converted. Different body states, different time periods, the taste of drinking will have different feelings.
② The taste of wine is different with different drinking environment and temperature. Traditional Maotai-flavor liquor is taken in seven rounds, and each bartender takes a different amount in each round. A person's physical condition may be different after drinking wine twice, and the sensitivity of taste buds to the aroma of wine will also change, and the taste will be different, just like a person catching a cold: the original favorite food has no appetite, and the same thing naturally tastes different.
52. Why is the authentic Maotai-flavor wine only brewed in Maotai Town? What is the secret of making wine in Maotai Town?
A: There are four necessary conditions for brewing traditional pure grain Maotai-flavor wine:
① The unique microbial community in the air of Maotai Town, Guizhou Province (the unique environment of Maotai Town is surrounded by mountains on three sides and water on one side, and there is no wind in all seasons, which is suitable for the growth and reproduction of microbial flora);
(2) The water of Chishui River, which has no industrial pollution along the river, is the best protected tributary in the upper reaches of the Yangtze River.
(3) Guizhou local glutinous Xiaohong sorghum red has small particles, thick skin and high amylopectin, and can withstand multiple rounds of baking and cooking of Maotai-flavor liquor;
(4) Unique brewing technology, the grain crushing rate is less than or equal to 20%. Dragon Boat Festival koji making, Chongyang Xiasha, seven rounds of wine making, long-term cellar storage and careful blending.
53. How did the sauce become cloudy or flocculent when it met cold air?
A: China liquor is mostly colorless and transparent liquid, but occasionally a bottle of liquor appears turbid and precipitated. With the change of temperature and alcohol content, the dissolved substances in liquor were supersaturated and crystallized. Shapes are needle, flake, powder, flocculent, etc. Colors are milky white, beige, light yellow, brown, blue-black, green and so on.
The high content of higher alcohols and higher fatty acid esters in base wine will cause precipitation. Because higher alcohols and higher fatty acid esters are soluble in alcohol but insoluble in water, when wine meets cold air, ethyl palmitate, ethyl oleate, ethyl linoleate, some higher acids and higher alcohols are precipitated due to solubility changes, resulting in floc precipitation or white turbidity. Especially bottled liquor, this phenomenon is more likely to occur when the external temperature changes too much.
54. What are the benefits of drinking Maotai-flavor wine to human body?
Answer: ① Not on the head-When maotai-flavor liquor is distilled, the receiving temperature is as high as 50 degrees above, effectively volatilizing substances harmful to human health.
2 Not thirsty-53 degrees is the best time for water molecules to combine with wine molecules. After passing through the liver, you don't need extra water to decompose it, so you won't drink much water after drinking it.
③ No harm to the liver —— The beneficial bacteria in the wine stimulate the liver to produce metallothionein, and inhibit the stellate cells of the liver from separating glial fibers, which will not lead to cirrhosis. Maotai-flavor liquor has a high acidity, which is 3 to 5 times that of other liquors. It is mainly composed of acetic acid and lactic acid, which governs the spleen and stomach, protects the liver and softens blood vessels.
④ The SOD active factor in wine can eliminate the redundant free radicals in human body, and has the functions of anti-tumor, anti-fatigue, anti-virus and anti-aging.