• <nav id="0oeuy"><code id="0oeuy"></code></nav><menu id="0oeuy"><tt id="0oeuy"></tt></menu>
  • 歡迎您來到山東御賢坊酒業有限公司!

    山東御賢坊酒業有限公司
    散酒生產廠家 質量保障

    咨詢熱線
    15552509300
    0531-87520115
    山東御賢坊酒業有限公司
    當前位置:首頁-御賢坊資訊-行業動態散酒代理加盟:鑒別散酒真假要從色澤透明度上鑒別!

    散酒代理加盟:鑒別散酒真假要從色澤透明度上鑒別!

    來源:http://www.zufange.com/
    日期:2023-11-28

    散酒的正常色澤應是無色透明,無懸浮物和沉淀物的液體。將散酒注入杯中,杯壁上不得出現環狀不溶物。將酒瓶倒置,在光線中觀察酒體,不得有懸浮物、渾濁和沉淀。冬季如散酒中有沉淀可用水浴加熱到30~40℃,如沉淀消失為正常。

    The normal color of loose wine should be a colorless and transparent liquid without suspended or precipitated substances. Pour loose wine into the glass, and there should be no ring-shaped insoluble substances on the wall of the glass. Invert the bottle and observe the body of the wine in light, without any suspended solids, turbidity, or sediment. In winter, if there is sediment in loose wine, it can be heated to 30-40 ℃ in a water bath. If the sediment disappears, it is normal.
    香氣鑒別 在對散酒的香氣進行感官鑒別時,好使用大肚小口的玻璃杯,將散酒注入杯中稍加搖晃,即刻用鼻子在杯口附近仔細嗅聞其香氣?;虻箮椎尉圃谑终粕?,稍搓幾下,再嗅手掌,即可鑒別香氣的濃淡程度與香型是否正常。散酒的香氣可分為: 溢香——酒的芳香或芳香成分溢散在杯口附近的空氣中,用嗅覺即可直接辨別香氣的濃度及特點。 噴香——酒液飲入口中,香氣充滿口腔。 留香——酒已咽下,而口中仍持續留有酒香氣。 一般的散酒都應具有一定的溢香,而很少有噴香或留香。名酒中的五糧液,就是以噴香著稱的:而茅臺酒則是以留香而聞名。散酒不應該有異味,諸如焦糊味、腐臭味、泥土味、糖味、酒糟味等不良氣味均不應存在。
    散酒代理加盟
    When conducting sensory identification of the aroma of loose wine, it is advisable to use a glass with a large stomach and small mouth. Pour the loose wine into the glass and shake it slightly. Immediately, use your nose to carefully smell its aroma near the mouth of the glass. Or pour a few drops of wine on the palm of your hand, rub it a few times, and then smell the palm to distinguish the intensity and shape of the aroma. The aroma of loose wine can be divided into: overflow - the aroma or aromatic components of the wine spill into the air near the mouth of the cup, and the concentration and characteristics of the aroma can be directly distinguished by smell. Aroma - When drinking alcohol, the aroma fills the mouth. Fragrance retention - The wine has been swallowed, but the aroma of the wine still lingers in the mouth. Generally, loose wine should have a certain amount of fragrance, and there is rarely any fragrance or lingering fragrance. Wuliangye, a famous liquor, is known for its fragrant aroma, while Maotai liquor is famous for its lingering fragrance. The loose wine should not have peculiar smell, such as burnt, rotten, earthy, sugar, distiller's grains and other bad smells.
    滋味鑒別 散酒的滋味應有濃厚、淡薄、綿軟、辛辣、純凈和邪味之別,酒咽下后,又有回甜、苦辣之分。散酒的滋味評價以醇厚無異味,無強烈刺激性為上品。感官鑒別散酒的滋味時,飲入口中的散酒,應于舌頭及喉部細細品嘗,以識別酒味的醇厚程度和滋味的優劣。
    Taste identification: The taste of loose wine should be distinct from strong, light, soft, spicy, pure, and evil flavors. After swallowing the wine, there should be sweet, bitter, and spicy flavors. The taste evaluation of loose wine is based on its richness, no odor, and no strong irritancy as the top grade. When identifying the taste of loose wine through sensory evaluation, the loose wine in the mouth should be tasted carefully on the tongue and throat to identify the richness of the wine taste and the quality of the taste.
    酒度鑒別 散酒的酒度是以酒精含量的百分比來計算的。各種散酒在出廠的商標簽上都標有酒度數,如60°,即是表明該種酒中含酒精量 60%。 散酒總的特點是酒液清澈透明,質地純凈,芳香濃郁,回味悠長,余香不盡。 影響散酒品質的因素:
    The alcohol content of loose liquor is calculated based on the percentage of alcohol content. All kinds of loose liquor are labeled with alcohol content on the factory trademark, such as 60 ° C, which indicates that the alcohol content of the liquor is 60%. The overall characteristics of loose wine are clear and transparent liquid, pure texture, rich aroma, long aftertaste, and endless aftertaste. Factors affecting the quality of loose liquor:
    (1)散酒的變色:用未經涂蠟的鐵桶盛放呈酸性的散酒,鐵質桶壁容易被氧化、還原為高鐵離子或低鐵離子的化合物,從而使酒變成黃褐色。使用含鋅的鋁桶,也會使之與酒類中的酸類發生氧化作用而生成氧化鋅,使酒變為乳白色。
    (1) The discoloration of loose wine: When acidic loose wine is placed in an unpasteurized iron barrel, the iron barrel walls are easily oxidized and reduced to compounds of high or low iron ions, resulting in the wine turning yellow brown. The use of aluminum barrels containing zinc can also cause oxidation with the acids in the liquor, resulting in the formation of zinc oxide, making the liquor milky white.
    (2)散酒的變味:用鑄鐵(生鐵)容器盛酒會使白酒產生硫的香味。用腐爛血料涂刷后的酒蔞盛放酒,會產生血腥臭味。有的在流動轉運過程中用新制的酒箱裝酒,也會發生氣味污染而使酒液帶有木材的苦澀味。 不論是變色還是變味的散酒,都應查明原因,經過特殊處理后恢復原有品質的酒可繼續飲用,否則不適于飲用或只能改作它用。
    (2) Deterioration of loose liquor: the use of cast iron (pig iron) containers to contain liquor will make Baijiu produce sulfur flavor. The wine coated with decaying blood will produce a bloody odor when placed in a wine jar. Some people use newly made wine boxes to pack wine during transportation, which can also cause odor pollution and give the wine a bitter taste of wood. Regardless of whether it is loose wine that changes color or flavor, the cause should be identified. Wine that has been restored to its original quality after special treatment can continue to be consumed, otherwise it is not suitable for drinking or can only be used for other purposes.
    有了 散酒代理加盟上面的小總結,希望對廣大客戶有所幫助,如果有什么不理解的或者尋求幫助的請點擊我們的網站:http://www.zufange.com或者來電咨詢,我們會盡全力為您
    With the summary above for bulk liquor agency franchise, we hope it can be helpful to our customers. If you have any questions or need help, please click on our website: http://www.zufange.com Or call to inquire, we will do our best to solve it for you

    相關新聞
    相關產品

    魯公網安備 37010402000848號

    精品三级欧美日本-三级中文亚洲少妇-影视国产三级久久-少妇三级免费中文
  • <nav id="0oeuy"><code id="0oeuy"></code></nav><menu id="0oeuy"><tt id="0oeuy"></tt></menu>