How much is each bottle of wine and golden mud cellar?

Identification of alcoholic beverages 1. Key points of sensory identification of alcoholic beverages When identifying the authenticity and quality of alcoholic beverages, we should mainly focus on the judgment and evaluation of the color, aroma and taste of alcoholic beverages. 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 classifications. (1) According to the production characteristics, it can be divided into ① distilled liquor: the liquor made by distilling raw materials after fermentation 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 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, wine can be divided into five categories: white wine, yellow wine, beer, fruit wine and mixed wine. 3. The naming of wine varieties There are many kinds of wines in China, including thousands. The naming method can be summarized as follows. (1) is named after Wuliangye, Sanliang liquor, sorghum liquor, dry potato wine, apple wine, orange wine, green plum wine, red fruit wine and wine. (2) Named after the place of origin, such as Moutai, Dongjiu, Fenjiu, Yanghe Daqu, Beijing Tequ, Shaoxing wine, Jimo wine, etc. (3) Named after Daqu, Xiaoqu, Chen Qu and Liuqu. (4) Named after special techniques, such as Laojiao wine, yellow wine, sinking wine, sealing wine, etc. (5) Name by color, such as red wine, white wine, Jiangyin black wine, bamboo leaf green, yellow beer, dark beer and Laobai. (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 sensory identification of liquor Liquor, also known as distilled liquor, is a colorless, transparent and highly alcoholic beverage made of substances rich in starch or sugar as raw materials and adding koji yeast and other auxiliary materials through 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) Identification of color transparency 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 the sensory identification of liquor aroma, it is best to use a glass with a big belly and a small mouth, pour liquor into the glass and shake it gently, and immediately smell its aroma carefully with your nose near the mouth of the cup. 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: overflowing-the aroma or aroma components of liquor overflow in the air near the mouth of the cup, 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 discrimination The taste of liquor should be divided into strong, light, soft, spicy, pure and evil, and it can be divided into sweet and bitter after being swallowed. Liquor has mellow taste, no peculiar smell and no strong irritation. When we identify the taste of liquor with our senses, we should carefully taste the wine in our mouth with our tongue and throat to identify the mellow degree and the good or bad taste of liquor. (4) Alcohol identification The alcohol content of liquor is

Heart wine and beauty wine are as valuable as you think in your heart.