In the process of identifying whether it is pure grain solid brewing, we can also do so by directly observing the changes in the body of the liquor, in addition to relying on the liquor's executive standards. To a certain extent, these methods can help us distinguish between pure grain solid state and new process liquor.

1. Melt water method: this is a relatively simple and commonly used method for us. Take a cup of colorless and transparent white wine and add some small amount of drinking water into it. If the liquor quickly develops to become more cloudy,sake tasting hong kong this usually means that the liquor is likely to be pure grain wine. This is enterprise because the esters in the pure grain wine react with the water, causing the wine to become cloudy. On the contrary, if the wine can still maintain a clear and transparent color after adding water, then it is most likely no longer a pure grain wine. Students should note that this method of research is particularly important and valid for social wines, while it may not be accurate for low-grade wines.

2. Kneading: This is a method I often use. Put a few drops of wine in the palm of your hand and rub it with both hands. No matter how much wine you rub, it will gradually dry out. When the wine is almost dry, if the sensation in the palm of your hand is astringent and there is greater resistance to rubbing, this is usually an indication that the wine is rich and thick, and is likely to be a pure grain wine.wine tasting At this point, you can smell the aroma of a well-cupped palm. Pure grain wines usually give off a clear grain aroma, flavors of fermented grains or cellar mash, and a soft, non-spicy taste. On the contrary, if the palm of the hand has a strange odor, pungent or malodorous, then the wine is probably not pure grain wine.

3. Oil Drip Method:Although the accuracy of this method is controversial, we can still try it. Pour a glass of wine into a container and drop a little cooking oil into the wine. Pure grain wine is characterized by the fact that the oil is not completely dissolved in the wine, but forms larger beads of oil. However, it is important to note that the oil-drop method may not accurately differentiate between pure grain wines due to the fact that most of the oils and fats will not dissolve in either winemaking process, as the alcohol and water content is the highest.

Four. Combustion Method : This is a more complicated method. First, make sure the alcohol temperature is above 30 degrees. When the alcohol is burned, most of the alcohol and water will be consumed, leaving 2% of the aromatic substances. By observing the combustion process of white wine, you can feel the difference between different flavor types. For example, an aged Moutai will become cloudy after burning, but the dominant flavors of Maotai will remain, while other types of wine may behave differently after burning. If the original style of wine is burned or develops its original odor, smell or scent, then it is likely to be a wine of a new process.

In summary, the identification of pure grain wines needs to be evaluated by a variety of methods and there is no one-size-fits-all approach to determining this. The melting and kneading methods described above are relatively simple and easy to implement. In addition, I have experimented with freezing highly alcoholic wines in the refrigerator. For example, when experimenting with soy sauce wines, the originally slightly yellowish wine body would develop a noticeable flocculation that appeared white after freezing; whereas, there was no noticeable change in strong, low-flavor wines after freezing.

For those of us wine drinkers who are interested in trying to go through other research methods, I encourage you to engage in ongoing experimentation. If you don't find a method that works, you may want to share information to exchange work experience. "Just catching up and not drinking, I'm your old friend ester drunken Zin fan."