Excuse me, what is the taste of fake wine?

1, key points of alcohol sensory identification

In the sensory identification of liquor, we should mainly focus on the determination and evaluation of liquor color, aroma and taste. Also pay attention to identifying the outer packaging and registered trademark of bottled wine. When visually observing the color of liquor, we should first observe its transparency to light, turn the bottle upside down, check whether there are impurities sinking and suspended matter in liquor, then pour it into a beaker and observe its color on a white background. When sensory testing beer, we should first pay attention to whether the color of beer has changed. Tasteless beer usually means bad changes in quality. If necessary, it should be compared with the standard iodine solution to observe its color depth. When opening a bottle and pouring it into a cup, pay attention to the density and suspension time of the foam. The smell and taste of wine are the key indexes to evaluate the quality of wine. This inspection and evaluation should be carried out at room temperature and immediately after opening the bottle and pouring it into the cup.

2. Classification of wine varieties

There are many kinds of wine, and there are generally four categories.

(1) According to the production characteristics

(1) Distilled liquor: Distilled liquor made from fermented raw materials is called distilled liquor. This kind of liquor has low other solid content, high alcohol content and strong irritation, such as liquor and brandy.

② Fermented original wine (or pressed wine): the wine obtained by direct extraction and pressing after alcoholization of raw materials. This kind of wine has low alcohol content, but it has more solids and less irritation, such as yellow rice wine, beer and fruit wine.

③ Blended wine: It is made of white wine or edible alcohol and a certain proportion of sugar, spices and medicinal materials. Because of different varieties, this kind of wine has different sugar content, pigment, solid content and alcohol content, such as orange wine, bamboo leaf green, five tomato skins, various dew wines and medicinal liquor.

(2) According to the alcohol content

① High alcohol content; The alcohol content above 40 degrees is high alcohol. Such as liquor, qu liquor, etc.

② Moderate liquor with alcohol content of 20-40. Like most mixed wines.

③ Low-alcohol liquor: Low-alcohol liquor with alcohol content below 20, such as yellow rice wine, beer, fruit wine and wine. Generally, it is original juice wine, and the nutrients remain in the wine liquid.

(3) according to the production raw materials

① Grain wine: wine brewed with sorghum, corn, barley, wheat and rice as raw materials.

② Non-grain wine: wine made from wild plants or fruits containing starch.

(4) According to the flavor characteristics of wine.

In the commercial operation, China customarily divides wine into five categories according to its flavor characteristics: white wine, yellow wine, beer, fruit wine and mixed wine.

3, wine variety naming

There are thousands of kinds of wines in China, and their naming methods can be summarized as follows.

(1) is named after the raw material.

Such as Wuliangye, Sanliang liquor, kaoliang liquor, dry potato wine, cider, orange wine, green plum wine, red fruit wine, wine and so on.

(2) Named after the place of origin

Such as Moutai, Dongjiu, Fenjiu, Yanghe Daqu, Beijing Tequ, Shaoxing wine, Jimo wine and so on.

(3) Named after songs.

Such as Daqu liquor, Xiaoqu liquor, Chenqu liquor and Liuqu liquor.

(4) Named after a special process.

Such as Laojiao wine, yellow rice wine, heavy wine, sealed wine, etc.

(5) Name by color

Such as red wine, white wine, Jiangyin black wine, bamboo leaf green, yellow beer, dark beer and old white.

(6) Named after sweetness, such as Danyang sweet rice wine and Sandong honey wine.

(7) Named after compound names, such as Luzhou Laojiao Tequ Liquor, Guilin Sanhua Liquor and Tongzhou Laojiao.

(8) Named after adding herbs or spices, such as clove wine.

4. Basic methods of liquor sensory identification.

Liquor, also known as distilled liquor, is a colorless, transparent and highly alcoholic beverage made from substances rich in starch or sugar with koji yeast and other auxiliary materials after saccharification, fermentation and distillation. People attach great importance to the aroma and taste of liquor when drinking. At present, the evaluation of liquor quality is mainly based on sensory indicators, that is, from three aspects: color, aroma and taste.

(1) color transparent logo

The normal color of liquor should be colorless and transparent, without suspended matter and sediment. Pour white wine into a glass, and there should be no ring-shaped insoluble matter on the wall of the glass. Turn the bottle upside down and observe the wine body under the light. There is no suspended matter, turbidity or precipitation. In winter, if liquor has precipitation, it can be heated to 30 ~ 40℃ in a water bath, and it will be normal if the precipitation disappears.

(2) Aroma identification

In sensory identification of the aroma of liquor, it is best to use a glass with a small belly, pour liquor into the glass and shake it gently, and immediately smell its aroma carefully with your nose near the glass mouth. Or pour a few drops of wine on the palm of your hand, rub it a few times, and then smell the palm of your hand, so you can tell whether the fragrance is strong or not and whether the fragrance type is normal. The aroma of liquor can be divided into:

Overflow-the aroma or aroma components of wine overflow in the air near the glass mouth, and the concentration and characteristics of aroma can be directly recognized by smell.

Perfume-When you drink wine, the aroma fills your mouth.

Leave a fragrance-the wine has been swallowed, but the aroma of the wine remains in the mouth.

General liquor should have a certain flavor, with little or no flavor. Wuliangye, a famous wine, is famous for its fragrance, while Maotai is famous for its fragrance. Liquor should have no peculiar smell, such as burnt, rotten, earthy, sugar and distiller's grains.

(3) Taste recognition

The taste of liquor should be strong, light, soft, spicy, pure and evil, and it can be divided into sweet and bitter after swallowing. The taste evaluation of liquor is based on mellow taste and no strong irritation. When we identify the taste of liquor with our senses, we should carefully taste the liquor in our mouth with our tongue and throat to identify the mellow degree of liquor taste and the quality of liquor taste.

(4) alcohol degree identification

The alcohol content of liquor is calculated by the percentage of alcohol content. All kinds of liquor are marked with alcohol content on the factory label, such as 60', which means that the alcohol content of this liquor is 60%.

The general characteristics of liquor are clear and transparent body, pure texture, rich aroma, long aftertaste and endless aftertaste.

Factors affecting liquor quality;

(1) Liquor discoloration: Acidic liquor is packed in an iron drum without wax, and the wall of the iron drum is easily oxidized and reduced to a compound with high iron ion or low iron ion, which makes the liquor yellow-brown. The use of zinc-containing aluminum barrels will also lead to oxidation with acids in liquor to produce zinc oxide, which will turn liquor into milky white.

(2) Odor of liquor: The liquor will be filled with cast iron (pig iron) containers, which will make the liquor smell of sulfur. A hip flask coated with rotten blood will produce a bloody smell when it is filled with wine. Some wine boxes are filled with new wine in the process of mobile transportation, which will also produce odor pollution and make the wine bitter with wood.

No matter whether it is discolored or stale liquor, it is necessary to find out the reasons. Only after special treatment can the liquor with original quality be continued to be drunk, otherwise it will not be suitable for drinking or can only be used for other purposes.

5. Identify the registered trademark of famous liquor.

For consumers, it is impossible to check the quality of bottled wine when they buy it in stores, and they can only identify its authenticity and pros and cons by its appearance, which makes it of special significance to master the knowledge of registered trademarks of liquor, especially some famous liquors. The following is just a brief introduction to the famous brand registered by domestic glitz liquor manufacturers.

The registered trademarks of China Maotai Distillery are Guizhou Brand, Guizhou Maotai Spleen Brand and Mao Brand.

The registered trademarks of Shanxi Xinghua Village Winery are Gujingting, Fen, Zhuyeqing, Xinghua Village, Xinghuaxian and Beifang.

The registered trademarks of Wuliangye Winery in Yibin, Sichuan are Wuliangye Brand, Jiaobei Brand, Cuipingchun Brand, Jianzhuang Brand and Yishen Brand.

The registered trademarks of Jiangsu Yanghe Winery are Yanghe brand, Yanghe brand, Dunhuang brand and Meirenquan brand.

The registered trademarks of Jiannanchun Winery in Mianzhu, Sichuan are Jiannanchun, Mianzhu, Chunsha, Jiannong and Gong Jian.

The registered trademarks of Gu Jing Distillery in Bozhou, Anhui Province are Gu Jing brand and Gujinggong brand.

Dong winery registered Dong brand trademark in Zunyi, Guizhou.

The registered trademarks of Shaanxi Xifeng Winery are Xifeng Brand, Phoenix Brand, Phoenix Brand and Liulinchun Brand.

Sichuan Huzhou Qu Distillery registered the trademark of Huzhou Brand.

The registered trademarks of Chengdu Winery in Sichuan are Quanxing Brand, Qingyang Brand and Huanhua Brand.

Jiangsu Shuanggou Winery registered the trademarks of Shuanggou Brand and He Shan Brand.

The registered trademarks of Wuhan Winery in Hubei Province are Yellow Crane Tower, Heli and Qingchuan.

The registered trademark of Xianlang Winery in Sichuan Province is Langpai.

6. Identify the authenticity of Kweichow Moutai.

Moutai is a famous wine in China, which enjoys a high reputation at home and abroad. Maotai Distillery was established in 1704 Maotai Town, Renbei County, Guizhou Province.

The sensory identification method of Moutai is as follows:

(1) manufacturer's identification

Maotai Distillery is not associated with any other manufacturer, nor does it share the trademark licensing right with any manufacturer, nor does it set up a factory, a second factory or a branch factory. Any "Maotai" marked as joint venture factory, factory, branch factory and branch factory is definitely fake.

(2) Identification of registered trademarks

The whole bottle of Moutai is labeled with the registered trademark of Kweichow Moutai, which is printed with imported 100g steel paper. The trademark paper specification of a 500ml volumetric bottle is 90mm× 125mm. The logo of domestic wine merchants is divided into three parts: there is a 60 mm wide white diagonal belt in the middle from the upper right to the lower left, and there are two thin black lines and four thick black lines on the upper and lower sides respectively, with the red words "Kweichow Moutai" in the middle. There is a gold bar with a width of 13 mm at the junction of the diagonal bar and the upper left corner, and there are four black characters "Famous at home and abroad" on it. There is a red color block in the upper left corner, and there is a white circle with a diameter of 35 mm in the middle. There are annular ears of wheat, golden gears and red five-pointed stars from top to bottom in the circle. There is a thin gold thread at the junction of the diagonal belt and the lower right corner. On the red color block in the lower right corner, there are eight white characters "Produced by China Maotai Distillery", and below the white characters, there are black characters "53% vol, 500mL" to indicate the alcohol content and capacity. The back of the bottle is 65 mm× 85 mm, with a red edge and a white edge with a width of 10 mm around it. The date of manufacture is blue Arabic numerals. The trademark is beautifully printed, with accurate colors and even trimming.

The trademark and back sticker of fake Maotai are printed on ordinary paper. The trademark specification is 100 mm× 140 mm, and the back sticker specification is133 mm× 85 mm. The colors of various patterns are confused, the levels are unclear, the colors are light, the specifications are inconsistent, and the fonts used are obviously different from the real trademarks. The date of manufacture is written in red and other colors.

(3) Identification of packaging materials

The bottle body of Moutai is a milky glass bottle, and the seal is a big red thread twisted anti-theft aluminum cover with five white words "Kweichow Moutai" on it, and the bottle mouth has no internal plug. The whole bottle of wine is wrapped in high-quality square leather paper, and the color box is packed: the outer packaging color box is made of imported white paper and corrugated. The font and color on the box are consistent with the trademark and the back sticker.

Fake "Maotai" is sealed with different shades of red rubber caps, some are transparent without words, and some are fake "Maotai". The bottle cap is white and red. The cover also has different wall patterns, including yellow broken aluminum cover and plastic broken yellow aluminum cover. There are several kinds of inner plugs, such as spiral type, belt waist line and flat top. The outer packing box is made of unqualified and inferior leather paper or other materials.

(4) Identification of sensory characteristics

Maotai liquor is made of wheat, fermented for eight times and stored for two or three years before leaving the factory. Its unique sensory indicators are: white wine is colorless and transparent, mellow and sweet when drinking, without suspended matter and precipitation, outstanding aroma, elegant and delicate, full-bodied, long aftertaste and lasting fragrance in empty cups. Fake "Maotai" is mostly made of sorghum wine, white dry wine and mixed wine. And it is difficult to have the characteristics of color, fragrance and taste of Maotai.

7. Identify the authenticity of Sichuan Wuliangye.

Wuliangye liquor is produced in Yibin City, Sichuan Province. Because it takes sorghum, corn, glutinous rice, japonica rice and wheat as raw materials, it is called Wuliangye.

The sensory evaluation of Wuliangye liquor is as follows:

(1) trademark identification

The real registered trademark is "Wuliangye" brand, with the striking three characters of "Wuliangye" as a special symbol. The bottom of the logo is inlaid with yellow ears of grain, and all the ears of grain are red. The word "Wuliangye" is slightly raised, and the date of manufacture is printed on the back of the trademark, which can be seen clearly through the wine and the bottle.

The trademarks of counterfeit Wuliangye are "555", "Seiko", "Dongsheng", "Baiyun Mountain" and "Cuizhu". The place of origin is chaotic, and the trademark colors and fonts are also varied. There are also decorative designs that imitate real Wuliangye, but most of the fake wines have rough trademarks or no registered trademarks at all.

(2) bottle type identification

There are two types of real wine bottles: drum type (also called radish bottle) and wheat ear type. The bottle body is made of exquisite materials and fine workmanship. The bottom of the bottle is round with regular protruding stripes around it. Fake Wuliangye bottles are chaotic and diverse, with square, cylindrical and irregular shapes.

(3) wine quality identification

It is really clear and transparent, with a unique "long fragrance" style, mellow taste, sweet entrance, clean throat, harmonious taste, just right, especially famous for its fragrant spray. The body of fake wine is turbid, and some are even made of alcohol mixed with water. The smell of wine is pungent, it stings the throat when drinking, and it has obvious bitterness.

(4) bottle cap identification

The bottle cap and inner cap of real wine are separated. If the bottle cap and the inner cap are integrated from the bottom of the bottle, it is fake wine.

8. Identify the authenticity of Luzhou Laojiao Tequ liquor.

Luzhou, Sichuan is the birthplace of Luzhou-flavor liquor in China. Luzhou Laojiao Tequ Liquor is produced in Luzhou Qu Distillery. This factory has many old cellars with a history of 100 years. After the fermentation in these pits, the aroma of the brewed wine is particularly strong.

The sensory identification of Luzhou Laojiao Tequ liquor is as follows:

(1) manufacturer's identification

When purchasing, make sure that the trademark of the real wine has the words "Luzhou Qu Distillery in Sichuan, China" or "Luzhou Qu Distillery in Sichuan", and the export wine has the words "Luzhou Qu Distillery in Sichuan, China" without the name of the branch. In order to confuse fake wine with real wine, factory names with the same pronunciation are often marked, such as "LU ZHOU LAO JIAO CO.,LTD Co., Ltd. Qu Distillery" and "Luzhou Qu Distillery × Branch". Wait a minute.

(2) Trademark recognition

Real wine is a registered trademark affixed to the whole bottle, with four small characters of "LU ZHOU LAO JIAO CO.,LTD Co., Ltd." and three big characters of "Tequ Liquor" in the middle, a small circular trademark composed of wheat ears in the middle, and the word Luzhou in the circle. The logo and color on the bottle of fake wine, even the font and bottle shape are similar to the real one, but there are some differences in the registered trademark "Huzhou Brand". Most people dare not use the trademark "Luzhou Brand", but use other font sizes.

(3) Seal identification

The plastic cover of the bottle cap of real wine is printed with the words "Luzhou Qu Distillery". The words "China, Sichuan, Huzhou Qu Winery, Tequ, Touqu" are printed on the metal security cover. Fake wine has no sealing rubber sleeve, even if it is used in a real bottle, it can also be identified in this way, and it can also distinguish between old and new trademarks.

(4) Taste discrimination

Real wine has four characteristics: rich, mellow, sweet and aftertaste. After opening the bottle and unplugging it, the fragrance is elegant and the charm is endless. After drinking, the lingering fragrance lingers for a long time, and the aftertaste of hiccups is still strong. Even if you drink too much, it won't be on your head. In particular, the aftertaste after drinking has a special fruit aroma, which makes people feel happy. Fake wine is mostly inferior, turbid and precipitated, and its taste can't be compared with real wine at all.

9. Identify the authenticity of Anhui Gu Jing Winery.

Gu Jing Winery was produced in Gu Jing Winery, Bozhou, Anhui Province, and was named as a tribute during the Wanli period of the Ming Dynasty. This wine is crystal clear, fragrant as blue, sweet and mellow at the entrance, and has a long aftertaste.

Sensory identification of Gu Jing Winery is as follows:

(1) Identification of outer package and bottle label

The bottle label of real wine is the whole registered trademark, and the registered trademark of "Gujing Distillery" is used. The registered trademark is circular, with a locust tree on the left and an ancient well on the right under the tree, with blue sky and white clouds on it. The circumference is double-ring gold with the words "registered trademark" on both sides. On the bottle, there is an official script with four characters of "Salute to Gu Jing" on a white background with red bronzing. The name of the factory is printed in red and white squares. The domestic seller is "Gu Jing Distillery in Bozhou, Anhui" and the exporter is "China Cereals, Oils and Foodstuffs Import and Export Corporation (Anhui)". Factory date, batch number and inspection certificate are printed on the back of the bottle sticker.

The circular pattern on the fake wine bottle is very similar to the real one, but it is not registered and the company name used is different. The factory date and batch number in the wine box are inconsistent, and the packing list is still missing.

(2) Seal identification

Real wine is sealed with yellow lead broken lid, smooth and round, with the ancient well pattern and the words "registered trademark" printed on it. There are also fake wine bottles, but generally the bottle caps are broken and the seals are not round.

(3) wine quality identification

Real wine has the characteristics of clear and transparent color, full cup mouth, strong cellar aroma, sweet and refreshing taste, while fake wine has turbid body, floating impurities, spicy and bitter taste, and some also contain a lot of lead, methanol and other substances, which is harmful to human health.

10, identify the authenticity of Guizhou Dongjiu

Dongjiu is produced in Dong Distillery, Zunyi City, Guizhou Province. It is located in the Donggong Temple in the northern suburbs, and it is named after opening wine here. Dongjiu belongs to other Luzhou-flavor liquor of Daqu, which has the rich aroma of Daqu, the soft and mellow fragrance of Xiaoqu, the elegant medicinal fragrance and the refreshing and slightly sour taste. Mellow and harmonious, the alcohol content is divided into 58 degrees and 60 degrees. The wine is characterized by clear and transparent liquor, elegant and comfortable aroma, mellow and rich taste, and sweet and refreshing after drinking.

The sensory identification of Guizhou Dongjiu can be carried out by the following methods:

(1) Trademark and packaging identification

The real Dongjiu trademark is registered as a set of two bottles, one large and one small. Zhang Da's logo is almost locust-shaped, with a black border. Most of them are on a white background, with the cursive character Dongjiu in the middle, the Chinese pinyin of Guizhou Dongjiu in the upper right corner, the word "You" framed by a golden gear pattern below the pinyin, and the red "China Famous Wine" on the lower left of the white background. One fifth of the bottle stickers (that is, peach-shaped paper tips) are orange-red. The neck label is half orange and half white, with black edges on the top and bottom. The upper part of orange is printed with the pinyin letters of Guizhou Dongjiu, while the lower part of white is printed with the words of China Famous Wine, with the word "Dong" surrounded by a golden circle in the middle, which is a golden official script. The sealing of wine was changed from August 1987 to metal anti-theft cover.

The counterfeit trademark "Dongjiu" is fake, the quality of paper and printing is poor, the color is not allowed, and there is no orange. The word "Dong" on the neck label, the word "Dong Jiu" on the bottle label, the word "You" and the gear pattern are not gold-plated, and the word color is yellow instead of gold. The font is obviously different from the real wine, and the strokes are uneven. Although some fake trademarks are also gold-plated, the words are not raised. The bottle is also fake. Fake wine often uses bottles similar to Dong wine or recycled Dong wine bottles, re-sealed and glued, and then affixed with forged commodity labels.

(2) wine quality appraisal

The real Dong wine has the characteristics mentioned above, and its quality is excellent. Fake "Dongjiu" is mostly impure wine, with rough taste, and some even mixed with water, so it is impossible to have the fragrance of real wine.

1 1. Identify the authenticity of Shanxi Fenjiu.

Fenjiu produced in Shanxi Xinghua Village Fenjiu Factory is one of the ancient famous wines in China. In the long history of liquor culture, Fenjiu has formed its own unique style, that is, liquor is clear, crystal clear, fragrant, soft and refreshing, sweet and refreshing, soft and sweet at the entrance, and fragrant after drinking, and it is famous for its "three unique" colors, fragrance and taste. At present, Fenjiu Factory has produced 65, 60, 53 and 48 series products.

Sensory identification method of Shanxi Fenjiu;

(1) trademark identification

The registered trademarks of Fenjiu are Fenjiu and Gu Jingting. The registered trademark of "Fen" brand is a circle with the word "Fen" printed on it in calligraphy. The word "fen" is golden and transparent, and has nothing to do with the surrounding circles. The English letters on both sides of the trademark are very clear. The trademark of "Gu Jing Pavilion" consists of the front pattern of Gu Jing Pavilion and the words "Gu Jing Pavilion". In addition to the two inclined black corners, there are 16 vertical black lines on the top of the pavilion, which represent the width of the pavilion tile. The width and width should be evenly spaced, and the gold lines drawn are also clear. There is the word "Gu Jingting" on Jin Shu's forehead with a black background under the pavilion eaves. The designs of Fenjiu Pavilion and Gu Jing Pavilion are embossed, beautifully printed, brightly colored and neatly trimmed. Both sides of the registered trademark are decorated with 19 15 mm Panama Games first prize medal and 1963 national wine tasting gold medal pattern, and the word "book" in the registered trademark is intentionally written as "friend".

The fake "Fenjiu" has a dull surface and is in contact with the circle. The patterns of the two medals are roughly printed, and the handwriting is generally vague and plain. The black line at the top of the pavilion is not 16, and the words "Gu Jingting" under the eaves of the pavilion are hard to read clearly. The writing of the word "book" on the registered trademark is different from that of the real one.

(2) Identification of neck marks

The neck label of Fenjiu is neat and clear. The neck label of fake "Fenjiu" is roughly printed, and some people mistakenly write the word "wine" as the word "sprinkle". The neck label of ceramics is illegible, and the red color permeates each other seriously.

(3) bottle cap identification

The bottle cap of Fenjiu in glass bottles is made of imported aluminum, and the thread anti-theft stamp is stamped with the pattern of Gu Jing Pavilion, plus additional decoration, which is neat and clear. The anti-theft cover is yellow, printed with poems of Xinghua Village and Du Mu in Tang Dynasty, and the words "Fenjiu" are on the sealing label. The inner wall of the bottle cap is silvery white, with elastic white hard plastic pad inside, and the seal is neat. There is a red arrow on the thread on the outer wall of the bottle cap to indicate the opening direction, and the word "open" is written in English. Fenjiu in the pipa-shaped porcelain bottle is sealed with a plastic cover and a rubber cap, and a sealing strip with the words "China Famous Wine" is added; There are colored pictures of Xinghua Village and Du Mu's poems on the bottle, with lace on the top and bottom.

The fake Fenjiu bottle caps are made of different materials, and the pattern on the lid of Gu Jing Pavilion is unclear and falls off. The inner wall of the bottle cap is dark or painted yellow, and the inner pad is paper pad or dark yellow plastic pad, with irregular sealing. There is no opening indicator arrow and English on the outer wall of the bottle cap.

(4) wine quality appraisal

Fenjiu is colorless, clear and transparent, without precipitation and suspended matter. False wine is not correct in color, white or turbid: true Fenjiu is pure, mellow and refreshing, with a fresh aftertaste, a natural and harmonious wine body and a long aftertaste after drinking. Fake "Fenjiu" has mixed fragrance and different alcohol content, and the content of substances harmful to human health often exceeds the standard.

12, identify beer quality.

Beer is a kind of low-alcohol beverage and wine rich in various nutrients, which takes malt, hops and water as the main raw materials and non-germinated grains (such as rice and corn) as the raw materials. ) as an auxiliary material. According to the heat energy supplied to human body, one liter of beer is equivalent to 0.7 liter of milk.

Simple classification of beer:

Beer can be divided into light beer, strong beer and dark beer according to color depth. According to the production method, it can be divided into cooked beer (pasteurization) and draft beer (without pasteurization). In addition, there is a kind of filtered and sterilized beer called "draft beer". According to the packaging container, it can be divided into bottled beer, canned beer and barreled beer. The so-called beer degree refers to the weight percentage concentration of the original wort, not the alcohol content. Such as 12 beer, the alcohol content is only 3.5% ~ 4.0%.

The typicality of beer: what are its main characteristics (typicality) as a nutritious low-alcohol beverage?

Color-There are three colors of beer: light, dark and black. A good beer should have a striking luster regardless of the color depth, and a beer with dark and dim color is not a good beer.

Transparency-beer must be kept clean and transparent within the specified shelf life, and there can be no turbidity or precipitation.

Foam-foam is one of the important characteristics of beer, and beer is also the only alcoholic beverage with foam as its main quality index.

Flavor and body-As a common light beer in daily life, it should have obvious hops aroma and slight hops bitterness, slightly bitter but not long at the entrance, refreshing but not light at the body, and soft and palatable in taste.

Carbon dioxide content-with sufficient saturated carbon dioxide, it can give beer a killing effect and give people a comfortable sense of excitement.

Drinking temperature-The drinking temperature of beer is very important. Drinking at a suitable temperature, the functions of many beneficial components in wine can be coordinated and complementary, giving people a comfortable and refreshing feeling. Beer should be drunk at a low temperature, preferably around 65438 02℃.

(1) color recognition

Good quality beer-light yellow with green, not dark, with eye-catching luster, clear and transparent, without obvious suspended matter.

Inferior beer-light yellow or slightly dark in color, transparent or shiny, with a little suspended matter or sediment.

Inferior beer-dark or dull in color, with obvious suspended matter and sediment, and in severe cases, the wine body is turbid.

(2) foam identification

Good quality beer-Pour into the cup, the foam is thick, the foam reaches half to two-thirds of the height of the cup, and it is white and delicate, lasting for more than 4 minutes.

Inferior beer-when poured into a cup, the foam rises and the color turns white, and the hanging time lasts for more than 2 minutes.

Inferior beer-there will be slight foam when poured into the cup and it will dissipate quickly, and some will not foam at all. The bubbler has thick yellow foam and does not hang a cup, like a cup of Leng Cha.

(3) Aroma identification

High-quality beer-has obvious hops aroma, no raw hops smell, no aging smell and other peculiar smells.

Inferior beer-hops smell is not obvious, and there is no obvious off-flavor and strange smell.

Inferior beer-there is no aroma of hops, but it has a strange smell.

(4) Taste recognition

High-quality beer-pure taste, obvious aroma and no peculiar smell. The wine is crisp in quality, harmonious and soft in body, strong in mouth-killing, delicate and light in bitterness, with no after-bitterness, and has the desire to drink again.

Inferior beer-pure taste, no obvious odor, harmonious body and certain lethality.

Inferior beer-poor taste, obvious odor and strange taste, such as sour or sweet, iron taste, bitter or tasteless, which is unbearable in severe cases.

Factors affecting beer quality:

(1) Loss of light: Beer is a transparent colloidal solution, which is easily influenced by microorganisms and physical and chemical actions, so that the colloid is destroyed and loses its transparent characteristics, which is called "loss of light". Beer, a colloidal solution, is further damaged after losing light, which will produce turbidity and precipitation.

(2) Yeast turbidity: The yeast turbidity of beer is caused by wild yeast or yeast re-fermentation. The main phenomena of yeast turbidity are turbidity, loss of light and precipitation. After opening the lid, there are many bubbles, often accompanied by foam (beer spewing), and there is a phenomenon of "smoking" at the bottle mouth when pouring wine into the cup.

(3) Cold turbidity: After beer is stored or transported at about 0℃ for a certain period of time, due to the low temperature, some small suspended particles often appear in liquor, which makes the beer lose its luster. If the storage and transportation time is prolonged at low temperature, a large amount of condensate will appear in the black liquor, leading to precipitation. If the storage and transportation temperature rises above 10℃ when beer is in a sluggish stage, liquor will return to a transparent state. This turbidity caused by cold is actually a condensation phenomenon in protein.

(4) Starch turbidity: Due to incomplete saccharification, there is still a certain amount of starch residue in beer, which leads to turbidity and gradually white precipitation.

(5) Oxidation turbidity: When beer is bottled or barreled, it will inevitably come into contact with oxygen in the air and produce turbidity. The more air, the faster the turbidity. Therefore, the shaking and exposure of beer should be minimized during storage, and it should be stored at a suitable temperature.

13, to identify the authenticity of Shandong Tsingtao beer.

Qingdao brand beer produced by Qingdao Brewery in Shandong Province is well-known at home and abroad for its excellent quality. It is not only a famous beer deeply loved by consumers, but also one of China's top export products.

Sensory identification of true and false Tsingtao beer is as follows:

(1) bottle label recognition

The overprinter of genuine goods is accurate and clear, the color is positive, and the printing of fake goods is rough.

(2) False overprint of bottle cap identification is incorrect and dull.

Authentic printed iron pattern is clear and firm, and the inner pad is injection-molded gasket. However, the printed iron pattern of counterfeit bottle caps is not firmly attached and some of them fall off.

(3) bottle identification

The standard bottle types of real goods are all sliding shoulder bottles, and the bottles have Sanbei brand trademarks. Fake bottles are mixed and varied, and there is no unified logo.

(4) wine quality appraisal

Real liquor is clear and transparent, light golden yellow, with white, delicate and lasting foam, sufficient carbon dioxide, soft and refreshing when drinking, and obvious wine fragrance. Pseudo color is deep, and there are few bubbles, impurities or precipitates.

14 to identify the quality of yellow rice wine.

Yellow rice wine is a unique traditional drinking wine in China, named after its color Huang Liang. The raw materials of yellow rice wine are mainly glutinous rice or japonica rice and yellow rice (millet). , which is made by saccharifying and fermenting medicinal liquor and distiller's yeast and finally squeezing, belongs to low-degree fermented original wine. Yellow rice wine is mellow, suitable for long-term storage, and has the characteristics of "the older it is, the more fragrant it is". Yellow rice wine also has certain nutritional value and is a favorite beverage wine for Chinese consumers.

(1) Basic methods for sensory identification of yellow rice wine

① Color identification: Yellow rice wine should be amber or yellowish liquid, clear and transparent, with bright luster and no sediment and suspended matter.

② Aroma identification: Luzhou-flavor rice wine is the best, that is, it has the unique ester flavor of rice wine.

③ Taste identification: It should be mellow and slightly sweet, with soft and non-irritating wine taste and no pungent and sour taste.

④ alcohol degree identification; The alcohol content of yellow rice wine is generally 14.5% ~ 20%.

(2) Factors affecting the quality of yellow rice wine.

① Yellow rice wine is turbid due to improper storage, transportation or preservation, and it can still be drunk if it is not accompanied by taste changes due to the temperature rise or strong vibration of the wine.

(2) Yellow rice wine turns sour and white due to low alcohol content, which is easy to pollute bacteria, make the wine turbid and precipitate, and the wine surface is covered with film (commonly known as "hair head"), and the taste is too sour and even stinky. This wine has gone bad and can't be drunk.

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