The correct procedure of liquor tasting is to observe the color first, then smell the fragrance, then taste it, and then combine the characteristics of color, aroma and taste to judge the style of liquor, that is, the typicality of liquor.

The way to smell liquor is to raise your glass, put it two inches under your nose, bow your head slightly and smell it gently. Don't shake the cup at first, smell the aroma of the wine; Then shake the cup and smell the thick aroma. Where the aroma is harmonious, pleasant, the main aroma is prominent, there is no other bad smell, and there is a good aroma overflow, the aroma overflows when pouring out, and it smells very fragrant, indicating that there are many aroma substances in the wine. There is a good aroma, and the aroma fills the mouth as soon as it enters, indicating that the wine contains more aroma substances with low boiling point. It has a good fragrance retention effect. After swallowing, there should still be fragrance in your mouth. When burping after drinking, there is also a comfortable special aroma, indicating that there are more high-boiling esters in wine. The so-called long aftertaste, first of all, we should identify the aroma type of wine, check the richness of aroma, and then put the cup close to the nostrils, smell it further, and analyze the delicacy and purity of its aroma. When you smell, you should exhale first, then inhale into the wine, not exhale into the wine. A glass of wine must be accurately recorded if it is smelled at most three times. It is best to hold the cup in your right hand and fan the wind in your left hand to continue smelling. Smell one cup, take a break, and then smell another.

In order to identify the special aroma of wine, the following three methods can be used.

(1) Use a small piece of filter paper, inhale a proper amount of wine, put it in the nostril and smell it carefully, then rotate the filter paper for about half an hour, continue to smell its fragrance, and determine the time and size of fragrance release.

(2) Drop a certain amount of wine into the palm of your hand, put your hand close to your nose, and smell the aroma from the gap formed by your thumb and forefinger to verify whether the aroma is correct.

(3) Wipe a little wine on the back of your hand, borrow your body temperature to make the wine sample volatilize, smell its aroma, and judge the authenticity, length and quality of the wine aroma.

Tasting method of wine

Hold the glass to your mouth and put the wine into your mouth, about 4 to 10 ml, and the amount of alcohol contained in your mouth must be consistent every time. Start with light fragrance, from light to strong, and then from strong to light, and repeat it many times. Save the wine with sudden or abnormal taste for the last taste to prevent the taste organs from being disturbed. Fill your mouth with wine and spit it out or swallow it. Put your tongue on the front jaw, and expel alcohol from your nostrils by breathing, and check whether the alcohol is pungent. When tasting wine with your tongue, you should analyze the changes of various tastes of wine in your mouth, first sweet, then sour and salty, then bitter and astringent. The tongue surface should move in the mouth to feel the degree of astringency. Imported wine should be soft and refreshing, sweet and sour, and have no peculiar smell. After drinking, you should have a lingering fragrance, and pay attention to how long the aftertaste lasts. The residence time of wine in the mouth is about 10 second. Rinse your mouth with tea after the first taste, and the amount of alcohol can be increased appropriately to identify the length of the aftertaste, whether the tail taste is clean, sweet or bitter. And identify whether there are unpleasant feelings such as irritation to the throat. Judge the advantages and disadvantages according to the comprehensive impression formed after two tastes, and write down comments.

Style evaluation

The style of wine is typical of wine. All types of wine should have their own unique style. 1979 The third national wine tasting divided liquor into five flavors: maotai flavor, strong flavor, faint flavor, Xiaoqu rice flavor and other flavors. Typicality is an indispensable item in evaluation. When tasting various wines, it is often to compare the wines belonging to different types in groups. To judge whether a wine has a typical style and give an accurate score, we must first master the characteristics and requirements of this kind of wine and have a comprehensive and accurate understanding of the color, aroma and taste of the wine being evaluated. Only by thinking, comparing and judging can we be sure.

In order to make a fair evaluation of the quality and ranking of each wine, in addition to writing comments, scoring is often used. At present, there are 100 scoring systems, 40 scoring systems and 20 scoring systems for liquor in China.

2. Evaluation method of yellow rice wine

There are basically four aspects to evaluate yellow rice wine: color separation, aroma, taste and style.

colour

Through the visual evaluation of wine color, the color of yellow rice wine accounts for 10%. A good yellow rice wine must be positive in color (orange yellow, orange red, yellow brown, reddish brown), transparent, clear and shiny. There are many reasons for the increase in color of yellow rice wine:

(1) The color of yellow rice wine doped with iron ions deepened.

(2) Yellow rice wine is colored by sunlight, which means that tyrosine or tryptophan contained in the wine is oxidized by light energy, showing a reddish-brown pigment reaction.

(3) Amino acid reacts with sugar in yellow rice wine to produce amino sugar, which increases the chroma, and the speed of this reaction is proportional to temperature and time.

(4) Adding colorants, such as adding red yeast and caramel pigment. Adding it to wine will increase the chromaticity of wine.

sweet

The aroma of yellow rice wine generally accounts for 25% in the evaluation. Good yellow rice wine has a strong and beautiful special aroma. The main components that make up the aroma of yellow rice wine are aldehydes, ketones, amino acids, esters, higher alcohols and so on.

taste

The taste of yellow rice wine accounts for 50% in the evaluation. The basic tastes of yellow rice wine are sweet, sour, spicy, bitter and astringent. Yellow rice wine should have the basic taste of sugar, wine and acid on the premise of beautiful aroma. If a certain taste is emphasized, it will make the wine feel too sweet, too sour or bitter, which will affect the quality of the wine. Generally, good yellow rice wine must be fragrant, mellow and beautiful, especially sweet sugar, mellow wine, sour beauty, bitter taste and bitter taste, with a long aftertaste.

body

Style refers to the whole composition of yellow rice wine, which comprehensively reflects the basic substances (ethanol, water, sugar) and flavor substances (alcohol, acid, ester, aldehyde, etc.). ) included in the wine. Because the raw materials, koji varieties and technological conditions in the production of yellow rice wine are different, the types and contents of the components in the wine are also different, so it is possible to form a distinctive wine body. In the evaluation, the influence degree of yellow rice wine body is 15%.

In sensory evaluation, because the ingredients of yellow rice wine must be reflected by color, aroma and taste, it is necessary to observe the color, aroma and taste of wine in order to comprehensively perceive and judge its body from three aspects. At present, the evaluation of yellow rice wine generally adopts 100 scoring system.

3. Evaluation methods of wine and fruit wine.

(1) dry liquor

The color straw is yellow, transparent, clear and bright.

Aromas include fresh and pleasant grape fruit aroma (variety aroma) and beautiful wine aroma. The fruit fragrance is harmonious and meticulous, which makes people feel happy, and cannot have the sour taste of vinegar.

The taste is complete and harmonious, light and refreshing, comfortable and clean. There should be no strong oak barrel smell, and there should be no strange smell.

A typical celebration, fresh and refreshing, tasty, enjoyable and elegant, has the proper style of this kind of wine.

(2) Sweet white wine

The color straw is yellow, transparent, clear and bright.

Aroma has fresh and pleasant grape fruit aroma (variety aroma) and beautiful wine aroma. Fruit and wine are harmonious, delicate and light, and there should be no sour taste of vinegar.

Sweet, complete and harmonious, light and refreshing, comfortable and clean. There should be no oak barrel smell and odor.

Typical should be fresh, cool, sweet, pleasant and elegant. It has the proper style of this wine.

(3) Dry red wine

The color is similar to ruby or the color of this variety, and should not be brown, transparent, clear and bright.

Aroma has fresh and pleasant grape fruit aroma and beautiful wine aroma. The aroma is harmonious, rich and comfortable, and there should be no sense of vinegar.

It tastes sour, astringent, beneficial, sweet, harmonious, perfect, plump, mellow, refreshing and fragrant. There should be no sense of oxidation and heavy oak barrels, and there should be no odor.

The typical taste should be clear, cool, fragrant, pleasant, mellow and quiet, as well as the unique style of this variety.