How to taste Baijiu Baijiu tips tips
Baijiu, as a unique alcoholic beverage in China, has a huge consumption crowd in China. As the saying goes, wine tasting is very skillful, six points smell, four points taste. Xiaobian introduced the taste tasting wine, and learned the taste and taste of Baijiu by studying the taste and taste. What is the taste of sour, sweet, bitter, salty and fresh? What is the alcohol thickness and freshness of the wine? We can even further distinguish the wine from which producing area, the technology used and the storage year.
Taste can be divided into three steps: a sip, two ZA, three ha.
① SIP: take a sip. Drink a small amount of wine (about 2ml) in the mouth. After the wine is put into the mouth, make the wine contact the tip and the edge of the tongue, and spread it on the surface and the root of the tongue to fully contact the taste buds. Then use the tongue to stir the wine in the mouth to make it fully contact the palate, laryngeal membrane and buccal membrane for comprehensive taste identification.
② Smack: smack your mouth. After 2-3 seconds, swallow the wine and naturally make a smacking or pattering sound. Taste the mellow, mellow, plump, delicate, soft, harmonious, clean and stimulating wine.
③ Ha: on the basis of ZA, breathe quickly. Make the wine gas discharged from the nostrils with the breath, check whether the wine gas irritates the nose and whether the aroma is strong or weak, and judge the aftertaste of the wine.
Taste dimension
Tasting Baijiu tastes mainly from two dimensions: taste and taste. Taste, taste, Baijiu, bitter, salty and fresh taste of wine, and feel the softness, fullness, coordination, purity and durability of the wine.
Taste, the taste of food, that is, what we call sour, sweet, bitter, salty and fresh. The source of each flavor is "true?" in the Baijiu Knowledge Q & a column. There is a special explanation here. There is no more overstatement here. Let's take a look at the taste perception of different parts of the tongue.
There are only four basic tastes: sour, sweet, bitter and salty. The rest are mixed tastes, which are different combinations of basic tastes. The four basic tastes are sensed by four different taste cells, which are unevenly distributed on the surface of the tongue.
The taste cells that feel sweetness are mostly concentrated on the tip of the tongue, so the tip of the tongue is the most sensitive to sweetness. In the same way, the middle of the two sides of the tongue is the most sensitive to sour taste, the front of the two sides of the tongue is the most sensitive to salty taste, and the root of the tongue is the most sensitive to bitter taste. (Note: Spicy sensation is a mixture of heat sensation, pain sensation and basic taste sensation. )
Take sauce wine as an example, quality Maotai flavor liquor such as Guotai · Qingyun Baijiu has sweet taste on the tip of the tongue, sour taste on both sides of the tongue, a bitter taste on the base of the tongue, a little spicy taste in the pharynx, and the overall feeling is alcohol and feel very refreshing. But the ordinary Maotai flavor Baijiu will not have these feelings, it smells of Maotai flavor, but there is no such five flavors of "sour, sweet, bitter, salty and fresh" in the mouth.