A cup of "pure grain" liquor
Festival, friends and family can't help drinking two cups. The aroma and taste of Luzhou flavor, scent and Maotai flavor is different. The large liquor system, not to say "old foreigner" can not touch the mind, it is not clear to Chinese people. However, the recent concern is whether the wine is pure grain or blending.
the reality is that almost all alcohol on the market should be pure grain, because almost all of the alcohol is fermented by starch or fiber in addition to a small amount of alcohol made from ethylene. Even industrial production of alcohol is basically made from corn, wheat, cassava and molasses as raw materials (the residue left after the production of sucrose). The traditional blending of
is mostly in the long term, and the wine with rich esters is reconciled with the young liquor. The personality of liquor is here. Because of the difference between raw materials and microorganism species, different odor systems will be formed. Of course, not all starch raw materials produce a special flavor, and a guy like potatoes will produce a special odor (mainly from protein decomposition). For such a wine, it has to be distilled and filtered many times. At present, the market is popular. The bamboo charcoal wine is the alcohol filtered through bamboo charcoal. It is the loss of all personalities. In my opinion, it is like drinking water. Of course, some drinkers do not like this pure taste. Well, we are ready to modulate the main raw materials.
in the fragrance, the first to bear the brunt is the sour taste, who makes the wine vinegar originally one, the acetic acid is the most important, and the most common content, in addition to this, there are many lactic acid or citric acid and other substances, so that we have a soft taste. As for the esters, ethyl acetate, ethyl hexanoate and ethyl lactate are the three giants. These fruit flavored substances have a great harmonic effect on the style of wine, but the content is too much stink.
sweetness is an important part of the evaluation. The so-called "soft" entry is mainly the sweet substances that are at work. The number of carbon atoms is several times as much alcohol as isoamyl alcohol, which is the backbone here, but polyols are difficult to control. A little more can be made from sweetness to spicy taste, so it can be replaced by sweeteners, mainly using protein sugar.
after this modulation, the basic framework of liquor is homogeneous. Of course, there are aldehydes, vanillin and other aromatic substances. No way, a wine from the pit of the old pit also has hundreds of chemical ingredients, the fragmentary personalized aroma substances, we only omitted in the blending.
in fact, we are a little weird about the expectation of pure grain liquor, especially when drinking no lemon or orange flavors. At least, there is alcohol from grain in liquor. As long as these alcohol is not methanol or something like that, cheap liquor can be used as an expendable product such as soda.