How long can wine be called old wine?

First of all, you should know what kind of wine can be counted as old wine.

1, first, the year. Generally speaking, a bottle of liquor that can be called an old wine must have a history of at least 3 years, which is the minimum standard for collection. For liquor over 5 years, the maturity is ideal, which can be called real old liquor, at least it should be the kind that has been stored for more than 10 years.

2, alcohol degree, generally speaking, 50 -53 degree is the best, at this time, the hydrogen bond association ratio between alcohol molecules and water molecules is the best.

3, this is particularly critical, that is, the fermentation method of wine. Real liquor is made by solid-state fermentation of pure grain. If blended with liquid alcohol, it has no collection value even if it is stored for a long time. For example, dozens to dozens of pieces of liquor sold in the market are basically blended with liquid alcohol.

How long does it take for wine to be called old wine? Five years? Ten years? Or twenty years? Maotai-flavor world has expressed its views, and it is wrong. I still hope everyone can point it out!

1. The wine we want to store must be pure grain wine fermented by solid state, not alcoholic wine produced by solid-liquid method and liquid-phase method. Because liquor is mostly composed of edible alcohol and edible flavors and fragrances, with the passage of time, the aroma of alcohol will be lost, and the rest is alcohol and water, so even if it is stored for a hundred years, it can not be called old wine, but can only be called old wine.

It is generally believed that wine can be called aged wine only after it has been stored for at least 5 years from the date of production. But personally, I think it will take more than ten years to call it aged wine. Old wine is about the accumulation of time, and there is no time as a basis. Why talk about old wine?

3. Not all aromatic liquors are suitable for long-term storage. Fen-flavor liquor, for example, doesn't taste good if it is left for a long time. This wine has been stored for a long time. Apart from the old aroma, this wine lacks balance and layering. Many aromas in liquor have faded, and the taste is not as good as that of the wine just delivered.

4. If you want to store aged wine, there are several suggestions: recommend Daqu Khun Sa Maotai-flavor wine or Luzhou-flavor liquor as the first choice for storing aged wine. If you have good financial ability, you can choose the core products of eight famous wines in China for collection and storage. Choose those wines with high alcohol content, not less than 50 degrees, and those with low alcohol content are easy to volatilize, which will affect the final taste of the wine. In addition, the taste of low-alcohol wine may become smelly after long-term storage. It is a good choice to seal the altar directly in the winery if conditions permit.

Old wine is my favorite topic and I have been studying it. Let me also talk about my thoughts today.

1. The wine we want to store must be pure grain fermented by solid state method, not alcoholic liquor by solid-liquid method and liquid method. Because alcoholic liquor is mostly blended with edible alcohol and edible flavors and fragrances, with the passage of time, the aromatic substances of alcohol will be lost, and the rest are alcohol and water, so even if it is stored for one hundred years, it cannot be called old wine. It is a kind of old alcoholic liquor.

It is generally believed that liquor can be called old wine if it is stored for at least 5 years from the date of production. But I personally think it must take more than ten years to be called old wine. Old wine is about the accumulation of time. Without time as a basis, there is no old wine.

3. Not all Luzhou-flavor liquor is suitable for long-term storage. For example, no matter how fragrant the white wine is, it will not taste good after a long time. I have been drinking Luzhou-flavor liquor for 25 years. In addition to the old flavor, liquor lacks a sense of balance and layering, and many aromas are much lighter and not very delicious.

4. It is suggested to choose Daqu Khun Sa Maotai-flavor liquor and Luzhou-flavor liquor as the first choice for storing old liquor.

5. Select the core products of the eight famous wines in China for collection and storage, and choose those with a height of not less than 50 degrees.

6. If conditions permit, it is also a very good choice to seal the altar in the winery.

Leave me a message about the old wine, and we can communicate more together. If you have a good opinion, share it with me and let me improve it.

If it is pure grain gold brewed liquor, the alcohol content is higher than 53 degrees, and it can be stored for a long time. Generally more than three years, the taste is very good. If you want to call it "old wine", it will be stored for eight to ten years beyond the standard, at room temperature of about 20 degrees, and the container will be tightly sealed. This pure grain wine will smell very fragrant after being opened, and its color is slightly yellow, which is better than hundreds of bottled wines on the market. If it is Maotai-flavor liquor, it can even be comparable to Maotai liquor, and its taste is between Zhong Bo and Zhong Bo. I have been drinking for 52 years, and I used to drink bottled wine. In the past 20 years, the price of bottled wine has soared and there are too many fake wines. So what I drink is pure grain wine brewed by a small wine shop in my hometown, with a temperature of more than 50 degrees and a storage of two or three hundred kilograms. I take turns buying them and store them for more than three years before drinking them. I haven't been to the hospital since 1969.

Sixty-eight old people.

Generally speaking, people who like drinking will love old wine more. How long can I order old wine? Is it three years? Five years? Eight years? Even 10 years

Old wine is old wine. The older the better, the most important thing is time. China liquor usually has no shelf life. During the storage of liquor, a variety of esters will be produced, which is the so-called "alcoholization" process.

It is generally believed that liquor can be called old wine only after it has been stored for at least 5 years from the date of production. But what old wine needs is the accumulation of time. Naturally, the longer the time is preserved, the better!

In fact, the storage of wine is also classified. Fen-flavor liquor is generally preserved for 10 years, and its taste and fragrance are already the best. The preservation time is not long, and it is best to drink 10-year-old fragrant wine. Maotai-flavor liquor is the most suitable for preservation, and the highest auction price of old wine in history is always Maotai-flavor liquor. Maotai-flavor wine is best stored for 20 to 30 years, and its taste and fragrance will reach the peak. The longer it is stored, the better it will taste! Share it with friends. If you want to hide wine, you must choose a high degree wine. 53% Maotai-flavor wine is very suitable.

Generally, it is called/kloc-an old wine more than 0/0 years old, a new wine less than 0/0 years old and a new wine less than 3 years old.

But now, most wine merchants call wine aged more than three years as customary wine.

There is no accurate definition of these things, but a conventional name of an industry, and there is no specific standard.

The composition of liquor body is composed of 98% ethanol and 2% organic molecules, and these 2% organic molecules are various acids, esters, aldehydes and other substances that constitute flavor and taste. The longer the wine is preserved, the lower the alcohol content will be. In addition to the volatility of alcohol itself, there is also the oxidation of liquor during storage.

Ethanol (alcohol) can be oxidized into corresponding aldehydes, and the corresponding aldehydes can be oxidized into corresponding acids, thus reducing the alcohol content in liquor and increasing the aldehyde acid content. Alcohol and acid will be esterified to produce esters (one of the important components that determine the aroma of wine), so why the longer the wine is preserved, the more fragrant it will be.

But when the esterification reaction reaches a certain level, it will tend to be balanced and stop. If it continues to be stored, not only the alcohol content will be reduced, but also the taste of the wine will become weak. With the extension of storage time, the change of liquor substance is high acid and low ester.

The longer the wine is stored, the closer the combination of alcohol molecules and water molecules will be, and the softer and mellow the taste will be, but the alcohol will volatilize and transform, and the taste will become lighter when the degree decreases. So how to balance this and when to drink is the most important. In addition, the storage time of each fragrance type is also different.

Fen-flavor liquor is generally stored for 10 years, which makes the taste and fragrance of the whole liquor reach the peak. Generally speaking, drinking at this time is the best.

Maotai-flavor liquor is the most suitable for collection and preservation, and the highest auction price of old wine in history is always Maotai-flavor liquor. Generally, Maotai-flavor wines that have been collected for 20-30 years have the best taste. Maotai-flavor wine itself has an old taste. The longer the storage time, the more prominent the advantages of maotai-flavor wine.

Remember, the best choice for Tibetan wine is 53% Maotai-flavor wine. If you hide it for later drinking, it will be enough to hide it for more than 30 years. The appreciation of cultural relics is another matter.

Finally, many people buy Maotai just for collection. Some ordinary people hide several bottles, and one bottle is enough. Maybe one bottle is 10 years.

You ask, "How long does it take for a bottle of wine to become old?" According to the early collection circle of old wine, the grain wine produced before 1993 is defined as old wine. Because before 1993, the liquor market was still planned economy, and food stamps were still used in the market at that time. Liquor factories are producing as planned, unlike blindly expanding production and unilaterally pursuing economic benefits. At that time, the sky was blue, the water was clear, the grain was pure, chemical fertilizers and pesticides were rarely used, and the quality of liquor brewed was the best. After 1993, a large number of new technology liquor emerged in the market, that is, alcohol blended liquor, accounting for more than 50% of liquor production in that year. Liquor on the market is mixed, and the quality of liquor is worrying.

Old wine is called "flowing liquid gold" and "drinkable antique", which is deeply loved by liquor lovers. With the drinking and consumption of old wine, one bottle is less, and the market is becoming scarcer and scarcer, most of which are in the hands of collectors. With the passage of time, the liquor collection circle later redefined the time of old liquor, and called the liquor less than 10 as the second new liquor, and the liquor more than 10 as the old liquor.

The threshold for liquor collection is extremely low and anyone can collect it. According to your own economic situation, you can buy and collect liquor at different prices and put it at home. There is no need to prepare any special wine storage room, but you must buy grain wine with high degree produced by regular manufacturers. It is best to learn some knowledge about liquor preservation. After three to five years, the quality of liquor will become very good, and after more than ten years, the quality of liquor will change greatly. I have a neighbor who likes to drink a little wine every day. His method is worth learning by drinkers. This neighbor buys a lot of wine to store every year. The wine he drank that year was bought five years ago, so he made up the wine he drank that year in time and kept repeating it to ensure that he could drink older wine every year.

With the improvement of people's living standards, the requirements for the quality of liquor are getting higher and higher, and more and more people consciously collect liquor, mostly for drinking and entertaining relatives and friends. Nowadays, liquor collection has become another new favorite of the investment community after real estate, stocks, funds and antique calligraphy and painting. At present, the major auction houses in China hold special auctions of old wines from time to time, and frequently shoot records of high-priced old wines.

The concept that "wine is the fragrance of old age" is deeply rooted in people's hearts. It is a very good thing to buy some good wine at home and prepare some mellow and sweet old wine for the future while you are still young.

For a new bottle of wine, it is considered as new wine when it is stored for 5- 10 years, and as old wine when it is stored for at least 10 years. Personally, if a bottle of wine is quietly aged 15 years in a ventilated and constant temperature storage environment, it will have a little taste of old wine, which is also related to the quality, degree and flavor of the stored wine itself. In fact, under the action of time, Chen Fang makes wine molecules and water molecules associate and contract constantly, which changes aromatic esters, retains the original aroma and has a stronger old aroma and other compound aromas. Some low-boiling substances such as alcohols and ketones that cause bitter and spicy feelings gradually decrease with time, making the wine body better and smoother. Luzhou-flavor liquor: If it is a bottle of Luzhou-flavor grain liquor, it will definitely not change as much as a bottle of Luzhou-flavor liquor after 15 years, and if it is stored, it will definitely have better effect than Luzhou-flavor liquor. However, under the same conditions, the Chen Fang 15 of the same Maotai-flavor liquor in glass bottles is different from that in pottery pots. There are many reasons for an old bottle of wine.

The high-alcohol liquor produced before 1995 is called old wine.