What is the method of liquor blending?

Liquor blending is also very common, so what is the method of liquor blending? What is the blending method of liquor that I have compiled for you below? I hope you like it!

The first step of liquor blending method: after tasting and testing, several original liquors are classified and used.

The second step is to control the proportion of various original wines and the trend of quality indicators after blending, and then taste and determine the proportion of bulk original wines.

The third step is to adjust the quality index and proportion of flavored wine.

Step four. After the sales staff confirmed whether the new product meets the needs of consumers, the finished wine was blended in large quantities.

Method for identifying blended wine Method 1 for identifying grain wine:

The wine brewed by real traditional grain is not choking, slightly bitter but not astringent. The aroma of grain, wine and wine is obvious, which is obviously different from that of alcohol blended wine. Pure grain brewed liquor has pure and full smell, while alcohol blended liquor has a very pungent smell. Pure grain wine tastes soft, and it does not dry mouth, choke throat, head or feel uncomfortable after drinking.

Method 2 for identifying grain wine:

Take a drop of white wine and put it in the palm of your hand, then cross your hands to make them touch each other and rub them hard. If the wine is heated, it smells fragrant and stays for a long time; The liquor blended with alcohol is not only pungent and strange, but also has a short stay time and soon loses its taste. (Alcohol will add perfume additives)

The third method to identify grain wine (the most effective and accurate identification method)

Use sodium hydroxide, also known as caustic soda. Put the liquor to be tested in a test tube according to the ratio of 50: 1 caustic soda, or use a cup that we can heat at home at ordinary times, and then boil it in hot water for a few minutes. If it is grain-brewed liquor, the liquor in the test tube will turn yellow. If the color is very light, it means that the pure grain wine is impure and contains alcohol blending ingredients. Don't change the color of pure alcohol blended wine, because inferior liquor is blended with alcohol and spice sweeteners, and there will be no chemical reaction when it encounters caustic soda.

Alcohol blended wine will cause throat irritation, nausea, heartburn, burning sensation, dry mouth, thirst and head injury due to alcohol problems, while pure grain and wine are fragrant but not choking, slightly bitter but not astringent, not choking, not dry mouth, not facing the head, not uncomfortable after drinking, and will wake up quickly after drunkenness, with little stimulation to the human body.

Carrots that can't be used as appetizers (1).

Because the carotene and alcohol contained in it will produce toxic substances under the action of liver enzymes, which is harmful to health.

(2) bean jelly

Because a proper amount of alum should be added in the processing, alum can slow down gastrointestinal peristalsis, and mixing with bean jelly can prolong the residence time of alcohol in the gastrointestinal tract, thus increasing the absorption of alcohol by human body, increasing the stimulation of alcohol on the gastrointestinal tract, slowing down the blood flow speed, prolonging the residence time of alcohol in the blood, prompting people to get drunk and endangering health.

(3) Fumigating wax to make food

Because it contains more nitrosamines and pigments, it reacts with alcohol, which not only damages the liver, but also damages the oral cavity, esophagus and gastrointestinal mucosa, and also induces cancer.

(4) barbecue.

In winter, many people like to get together with relatives and friends at food stalls and eat mutton skewers while drinking. However, it is unhealthy to use barbecue food as an appetizer when drinking.

In the process of barbecue, not only the utilization rate of protein in food is reduced, but also the carcinogen benzopyrene is produced. Moreover, gene mutation caused by nucleic acid decomposition in meat may also lead to cancer. When excessive drinking increases the blood lead content, the combination of the above substances in barbecue foods is easy to induce digestive tract tumors. In addition, because of drinking a lot during the festival, the probability of inducing this disease is often high.

Alcohol is an organic solvent, which can dilate the blood vessels of digestive tract, dissolve mucin on the surface of digestive tract mucosa, and make carcinogens easily absorbed by human body. Alcohol can reduce the detoxification function of the liver and promote the role of carcinogens. In addition, alcohol can also inhibit human immune function and enhance the activation of carcinogens. Therefore, it is best to drink in moderation.

The carcinogenicity of barbecue food is related to the amount of food eaten. It is suggested that it should not exceed twice a week and not exceed 100g each time.