Holiday home, your dad, your grandfather, your husband's wife, always inevitably pulled out a bottle of white wine after a meal, and then smiling.
Inability to resist their enthusiasm to greet, spicy wine through the intestines of you, could not help but remember Sanlitun, Wudaokou whiskey cola and fake agave.
There may be a number of liquor lovers who are going to disagree with the following statement. However, consumers of liquor in China are indeed getting aging. It is hard to say that the volume of liquor is so popular in the world.
● 1949-2008 annual output of liquor
Why are distilled spirits, liquor can not be like its sisters spend golden wine, rum, whiskey, vodka, brandy, like, to the young, to the world?
Next you will see:
● are distilled spirits, why the difference between white wine and whiskey vodka so big?
● liquor flavor is how come?
● Let people all over the country have drinks
Who invented white wine?
Half a bottle rum sleeps on duty for one day edit / horse horse
▼ are distilled spirits, why the difference between white wine and whiskey vodka so big?
Several major differences between distilled spirits, nothing more than raw materials and brewing methods.
Distilled wine is either rich in fructose, or rich in starch.
In general, the brewing methods are both fermentative and distillative, and sometimes require a little blending technique.
First look, in addition to liquor outside the five distilled spirits:
Whiskey generally use barley, rye, oats, wheat or corn as raw materials, different countries and different standards, but whiskey's most widely known feature is the need to put some time in the oak barrel.
Vodka's main ingredient is potato or corn, compared to several other major distilled spirits, the most important feature is "pure taste."
In other words, you can not taste anything other than the cereal and fruit content of your mouthfuls, except for the promptness of alcohol supplementation.
The beginning of the birth of gold, in fact, is designed for the lifeguard merchants of the East Indian sequels diuretics.
Its special flavor comes from Juniper berry, and some manufacturers also add special ingredients such as orange peel, cardamom, licorice and prickly heat to make it more memorable.
● Swiss gin
From the raw material point of view, Rum and brandy are more similar.
Rum's raw material is sugar cane, be regarded as a by-product of the sugar industry.
Brandy generally use grapes as raw materials, but also useful cherry, apples and other fruits.
White wine is also theoretically brewed in grain, but as long as people who drink wine, it will not mix white wine with the same number of vodka and a few degrees high.
Liquor and several kinds of "Western" spirits the main difference is that liquor is the six distilled spirits, the only initiative to join the mold involved in fermentation of the species.
● wine song
The starter song is moldy cereal.
Wine song wine, white wine contains a large number of aldehydes, aldehydes and alcohols esterification reaction, also formed a complex, different from other distilled spirits rich flavor.
Of course, it is not totally unreasonable to say that the person who can not drink, or the foreign friend who can not accept white wine, said that this taste is ragged or rice tasted.
▼ white wine flavor is how come?
In addition to the broad sense of liquor, "rich flavor," there is a problem that is different between the flavor, too much difference in style.
Appears to those who do not understand wine, white wine taste a little strange, even in the white wine lovers, few people have great love for all scent.
Alcohol sauce must be called the sauce, fragrance, Luzhou-type classification, before the founding of the state, at least at the national level, does not exist.
Before the hundreds of years, although the various wineries have their own flavor, but basically do not commit Laobaigan Maotai, you drink your wine, I drink my wine.
In the Republic of China era, the intelligentsia represented by Hu Shi, Lu Xun and Wen Yiduo mostly favored the gentle and delicate yellow rice wine. The gentleman's gentry represented by Soong Mei-ling, Lu Xiao-man and Chen Li-fu preferred more expensive and fashionable wine.
After the founding of the People's Republic of China, the people who loved liquor were the masters of their own affairs and the Central Government started to make liquor as the key development target.
In 1952, the first session of the national assessment of liquor tasting Maotai, Fenjiu, Luzhou Laojiao, Xifeng four famous wine, respectively, on behalf of the four aroma: Maotai, Fenxiang, Luzhou, Fengxiang.
● 50's Maotai
In 1963, the Ministry of Light Industry held the second nationwide wine tasting conference in Beijing. Since there was no definite scent classification of liquor at that time, wines of heavy aroma were always more dominant.
Therefore, the eight famous wines in 1963 are Wuliangye, Gujing Distillery, Luzhou Laojiao Specialties, Quanxing Daqu Liquor, Maotai Liquor (Sauce), Xifeng Wine (Fenxiang), Fen Wine (Dongxiang) Type accounted for four.
At the 1979 cocktail reception, liquor began to be classified according to different scent types. Each scent also had its own generalized language:
Maotai-type wine: Maotong outstanding, elegant and delicate, mellow wine, long aftertaste;
Luzhou-flavor wine: cellar rich fragrance, sweet sweety 冽, scent coordination, the end net long Hong;
Fragrance wine: pure fragrance, all kinds of coordination, sweet and soft mouth, cool aftertaste;
Mi-flavor wine: honey elegant, imported soft gentle, neat and smooth, pleasant aftertaste.
● Scallops heard to applaud
Later, the government also found the fragrance flavor, sesame flavor, and the fragrance, Dong Xiang, 豉 flavor, phoenix flavor and more flavor, reviews are also similar to the freehand style.
Although the descriptive terms can only be interpreted unspeakable, but from the test results, the composition between different scent is indeed not the same.
Chinese liquor complex scent division system, finally formed.
As for the difference between different fragrance in the end where? I believe many people who drink every day may not be clear.
In fact, 98% of white wine is alcohol and water, to judge the flavor Ye Hao, Ye Hao distinction between good and see, in fact, see only 2% of the aromatic substances, that is, with a song of wine yeast, and starch in different foodstuffs protein , What is the reaction of aldosterol.
● 豉 flavor liquor
The problem is that no matter what type of spirits it is, it is hard to add ice, empty mouth and drink, nor can it be compatible with fruit drinks, spritz and ice tea.
Older generation drink liquor always need to tap the food and drink, the most bad to get rooted in the oil barrels pulled out iron nails.
This is for starters, completely new areas of drinking, give up, it is not incomprehensible.
▼ Let all the people have a drink
After the founding of the State of liquor was pulled high, the country men love to drink this matter has also encountered obstacles: food shortages.
In order to solve the people's drinking problem, experts in the traditional solid state fermentation, opened up a new form of liquid fermentation.
Solid-state fermentation As the name implies, raw materials for brewing are solid, generally five kinds of food: wheat, rice, corn, sorghum, glutinous rice.
Sprinkle these foods sprinkled with water, and then incorporated into the song, control the temperature and humidity and air volume, the proliferation of micro-organisms to regulate the speed of growth, is called fermentation.
During the fermentation process, the starch in the grain is decomposed into sugar, which is then converted into alcohol. The fat is broken down into fatty acids and then converted into organic acids. The proteins are first decomposed into amino acids and then converted into alcohols, aldehydes, ketones and nitrogen compounds, These things distinguish between "alcohol" and "alcohol."
Solid state fermentation of wine is generally good, can not afford to solve a problem is expensive.
Liquid fermentation, simple and crude Irresponsible argument is alcohol blending.
This fermentation method began in 1959, the finished product is almost pure alcohol, and now almost clean energy, and then flavoring artificial flavors to ensure that it drinks like wine.
Because in the end always reconcile a wave, so the liquid fermentation method of grain raw material requirements are not so high, sweet potatoes, corn, bean curd residue, bagasse are OK.
And then degenerate some, you can also use food alcohol flavors, so the cost is lower, in difficult times to meet the working people's alcohol addiction.
Until today, the well-priced plastic barrels you saw in the streets, even soft white packs, are generally liquid fermented.
● Bottled wine
Liquid fermentation than solid-state fermentation, the main problem is not enough traditional, but raw materials such as sweet potato pectin content too much.
If the winery technology, but off, it is possible finished wine alcohol exceeded, although not as bored like a fake wine into the emergency room, for many years to drink, is still Shitai Tanabe visible.
Too expensive to drink, cheap unsafe, more and more awkward position of liquor.
▼ who invented white wine in the end?
The modern term "white wine" usually refers to cereal distilled spirits.
From the Han to the late Qing Dynasty, Chinese people always referred to rice wine as "liquor" and liquor as "shochu", "fire wine" and "burn knife."
The Han and Wei Dynasties wine, there are sake and Morakot points, Muddy less song, low alcohol, high turbidity, the amount of wine is more than the song, alcohol is high, but also relatively clear.
Muddy wine, also known as turbid mash, white mash or white wine, "Taiping Yu Lan," said: "Taizu Prohibition of alcohol, and people stealing drink, it is difficult to drink wine, that the wine is a saint, Turpan is a wise man."
Where is the issue of liquor, in fact, is a public case.
Starting from the Compendium of Materia Medica in the Li Dynasty in the Ming Dynasty, "Compendium of Materia Medica" begins with "Shochu, non-ancient law, since the beginning of the Yuan Dynasty," Western experts and Chinese scholars believe that liquor is distilled from the Arabs in Yuan Dynasty Only appeared in the wine, although in recent years there have been scholars trying to push the birth of Chinese liquor to the Tang and Song Dynasties and even the Eastern Han Dynasty, but the evidence is not conclusive.
Overall, we now have a minimum of thirty-eight degrees of liquor, preferably fifty or sixty degrees of expectations, large-scale production of shochu is still a matter of the Yuan Dynasty.
● Yuan Dynasty shochang workshop ruins
White wine popular for hundreds of years, and truly replace the status of rice wine, become a symbol of China's wine culture, do wait until after the founding of the PRC.
There are two popular path to liquor, one is Maotai table, one is pepper under the wine.
On the current trend of young people to drink alcohol, when the liquor mixed with soda water into the ice tartar, can be considered into a new journey to the world.
● Ice wine stone
But then again, Liquor has long served as the chief of the United States and the Soviet Union that China uses to entertain and visit China. It has become a wine for diplomacy and friendship.
In this case, white wine is not popular all over the world, which is related to the flavor of Jutai being too "East Asian".
If the year was replaced by no flavor ingredients at all liquid fermented wine, liquor might have vodka, as early as one of the most commonly used base wine into a cocktail.